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Favorite Pumpkin Pie

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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 Pie

PREP

25 min

COOK

1 hrs

READY

1 hrs

Standard 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

1 1
EACH EACH PIE SHELL (9 INCH)
unbaked, 10 inch
2 473
¾ 177
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
3 3
LARGE LARGE EGGS
½ 118
CUP ML MILK
¼ 59
CUP ML BOURBON *
¾ 177
Glaze
1 1
4 60
TABLESPOONS ML APRICOT BRANDY *
Topping
158
CUP ML BROWN SUGAR
firmly packed *
3 45
TABLESPOONS ML BUTTER
melted
1 15
TABLESPOON ML HEAVY WHIPPING CREAM
0.6
TEASPOON ML SALT
½ 118
CUP ML PECANS
chopped
½ 118
CUP ML PECAN HALVES
½ 237
1
X BOURBON
for garnish *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 847 65% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 722mg 30%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 26%
Sugars g
Protein 24g
Vitamin A 406% Vitamin C 10%
Calcium 15% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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