Bourbon Molasses Pumpkin Pie
A fun, subtle twist on a classic! The best pumpkin pie spiked with bourbon and dark molasses for an extra dimension of flavor!
- 1 9-inch unbaked pie crust
- 15 ounces (1 can) pumpkin purée
- 1/2 cup (99 grams) granulated sugar
- 1/2 cup (107 grams) packed light brown sugar
- 2 Tablespoons molasses
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup (180 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 3 large eggs
- 2-3 Tablespoons bourbon
- 1 teaspoon vanilla extract
First, roll out the pie crust and transfer it to a well-buttered 9-inch pie pan. Trim and crimp the edges, then chill the crust for 30 minutes.
While crust is chilling, preheat the oven to 425 degrees F (220 C). To pre-bake, line the chilled crust tightly with aluminum foil and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and foil, and bake for 5 minutes more. Remove from the oven, place on a baking sheet, and set aside. Leave the oven on, but turn down the heat to 375 degrees F (190 C).
While the crust is pre-baking, prepare the filling. In a blender or bowl of a food processor, combine the pumpkin purée, granulated sugar, brown sugar, salt, spices, and molasses. Blend until the brown sugar is completely incorporated and the mixture looks slightly glossy. (Alternatively, if you have an immersion blender, you can blend the filling right in the medium saucepan [see next step]. Fewer dishes!)
Next, warm the filling. Transfer the pumpkin mixture to a medium saucepan set over medium-high heat. Stir frequently until you see wisps of steam rising, then stir continuously until the mixture is very steamy and makes a slight bubbling sound when you pause for a second. (Cook for no more than 5 minutes. Also, at this point, your kitchen will begin to smell like heaven.)
Remove the pan from the heat, then whisk in milk and cream.
In a small bowl or liquid measuring cup (I like to use the one I just used to measure out the milk and cream), lightly beat the eggs, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs back into the saucepan with the pumpkin mixture. Finally, whisk in the bourbon and vanilla.
Pour the warm pumpkin mixture into the pre-baked pie crust. (Depending on the height of your crust, you may have excess filling. If so, be sure to stop when you come close to the edge of the crust!) Carefully transfer the baking sheet with the pie to the oven.
Bake for 50 to 60 minutes, until the pie puffs slightly in the middle, but still jiggles when you gently shake the pan. You may also see small cracks in the outer part of the pie and some bubbling around the edge. Check the pie every 15-20 minutes and cover the crust with a ring of foil when it is deep golden brown.
Let the pie cool to set fully. Store in the fridge, then garnish as desired and serve!
- This pie can be baked a day or two ahead; wrap tightly in plastic wrap and store in the fridge until ready to garnish and serve.
- Adapted from The Kitchn.
Calories: 238kcal, Carbohydrates: 31g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 188mg, Potassium: 194mg, Fiber: 1g, Sugar: 21g, Vitamin A: 5815IU, Vitamin C: 1.6mg, Calcium: 63mg, Iron: 1.3mg
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