Whiskey Pumpkin Pie
I freakin love Whiskey Pumpkin pie! I’m a big guy so; you’d probably guess that right away, and I know my way around a kitchen which wouldn’t surprise you either. Around the holidays we are like most and attend a lot of pitch in dinners.
Once we commit to bringing something to the table, whether it’s an appetizer or dessert I become obsessed with making the right thing. Tonight we are going to a pitch-in dinner at our friend’s house for game night. We volunteered to bring dessert which sent me over the edge obsessing about what to make.
I tore through my recipe cards eliminating things for stupid reasons like Shane makes the best chocolate chip cookies, which means everyone will compare my cookies to his. Crazy huh? That’s what I do!
Flipping through my tattered recipe cards, I found the perfect solution, my Whiskey Pumpkin Pie. I have made this for years, and I have received accolades and let’s be honest unless we take a bag of potato chips to a pitch-in, we want accolades.
This pie is amazing. It’s silky and earthy. The whiskey mixed with the cinnamon gives it a deeper compression of the pumpkin flavor that drives me crazy, the right kind of crazy.
I use a tart pan for this recipe because I like the look of the finished pie, and the crust doesn’t steal the show from the silky, boozy, warmth of the pie. Click here for my “Two-Fats are better than one” pie crust recipe.
I top off this masterpiece with freshly whipped cream. Check out my recipe here. It’s so simple and delicious that you’ll slap yourself for ever buying that stuff in a can.
Oh, one more thing, when I pour a shot of whiskey in the pie batter, I pour a shot for me. It never hurts! Don’t forget to subscribe to my emails to hear what’s going on in my kitchen today.
Whiskey Pumpkin Pie
Warm flavors meld together to form an irresistible combination in this version of an American classic.
Ingredients
- 3/4 cup packed light brown sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 large eggs
- 1 can pumpkin puree 15 ounces
- 12 ounces evaporated milk
- 1 tablespoon whiskey best quality
- 1 9-inch unbaked pie crust
Instructions
-
Preheat oven to 425° F.
-
In a small bowl, whisk together pumpkin spice blend and brown sugar and salt.
-
In a large bowl, whisk eggs and the pumpkin puree until combined.
-
Add in the sugar-spice mixture.
-
Stir in the evaporated milk and whiskey until combined
-
Pour the batter into the pie shell. Bake for 15 minutes a 425° F. Then reduce to 350° F, and bake for an additional 40 to 45 minutes. The center of the pie will still giggles slightly.
-
Cool on a rack for 2 hours, then refrigerate until you are ready to serve.
-
Serve this pie with our "Best Ever Whipped Cream" and don't forget to pour a shot of whiskey for yourself....cheers!
www.dougbakes.com