Favorite Pumpkin Pie
Submitted by cdnclub
Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.
YIELD
1 PiePREP
25 minCOOK
1 hrsREADY
1 hrsStandard pumpkin pie gets a serious upgrade here. The pastry shell gets painted with an apricot brandy glaze before the filling goes in, which creates a moisture barrier that keeps the crust flaky instead of soggy. The filling itself is spiked with bourbon, and then, once baked and cooled, gets a brown sugar-butter-pecan topping that goes under the broiler until it bubbles into something close to praline.
Watch that broiling step closely. The line between glossy caramel and scorched sugar is about 30 seconds.
Serve warm with bourbon-laced whipped cream. This is a Thanksgiving pie with a personality.
Chef Tips
- The knife test: insert 1 inch from center, not dead center. The center will firm up from residual heat after pulling from the oven
- Apricot preserves thin out easily with a little brandy for a smooth, brushable glaze
- Broil at low heat, not high, and stay right there watching it
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Combine pumpkin, sugar, ½ teaspoon salt, ginger, nutmeg, eggs, milk, ¼ cup bourbon and ¾ cup whipping cream in large bowl.
Mix until well blended. Paint pastry shell with apricot glaze. Pour in pumpkin mixture.
Bake for 15 minutes. Reduce heat to 350℉ (180℃) and bake 30 to 40 minutes longer or until filling has set.
Test with knife inserted 1 inch from center.
When it comes out clean, pie is done. Cool until lukewarm.
Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans.
Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to avoid scorching.
To serve, whip cream, fold in bourbon to taste and serve with warm pie.
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