Best Bourbon Pumpkin Pie Bites Recipes

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BOURBON PUMPKIN PIE



Bourbon Pumpkin Pie image

For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon (to amplify the depth of flavor, add some to the whipped cream accompaniment, too).

Provided by Andrea Albin

Categories     Bourbon     Milk/Cream     Egg     Dessert     Bake     Christmas     Thanksgiving     Spice     Pumpkin     Chill     Cinnamon     Christmas Eve     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Pie

Yield Makes 8 servings

Number Of Ingredients 14

Pastry dough
1 (15-ounces) can pure pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
3 1/2 tablespoons bourbon
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream (add 1 teaspoon bourbon per 1/2 cup cream if desired)
Special Equipment
A 9 1/2-inch deep-dish pie plate (6-cup capacity); pie weights or dried beans

Steps:

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Preheat oven to 375°F with rack in middle.
  • Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
  • Whisk together remaining ingredients and pour into cooled shell.
  • Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.

VANILLA-BOURBON PUMPKIN PIE



Vanilla-Bourbon Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
1 vanilla bean, split in half lengthwise, seeds scraped
1 tablespoon cold bourbon
1 1/2 cups heavy cream
2 tablespoons bourbon
1 cinnamon stick
1 15-ounce can pure pumpkin puree
3 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
  • Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
  • Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

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