Pumpkin Pie with Bourbon
8 servings
30 minutes
Pumpkin pie with bourbon is the true embodiment of autumn coziness and exquisite flavor. Its roots trace back to European baking traditions where pumpkin symbolizes warmth and abundance. The delicate, velvety cream made from pumpkin puree, cream, and sour cream blends with deep notes of bourbon that add refined caramel sweetness and a hint of bitterness. Spices like cinnamon and ginger enhance the pie's aroma, making it rich and warming. The shortcrust pastry provides structure and crunch, complementing the airy filling. This pie is the perfect choice for autumn evenings, cozy gatherings with loved ones, and festive feasts. It can be served with whipped cream or vanilla ice cream to enjoy the richness of flavor nuances.
1
Roll out the dough on a floured surface and place it in a round mold, trimming the excess from the edges. Gently press the dough into the mold and poke it in several places with a fork. Chill for 30 minutes.
- Shortcrust pastry: 500 g
2
Preheat the oven to 190 degrees.
3
Cover the dough with foil and add grains or legumes on top. Bake until the edges are golden, about 20 minutes. Carefully remove the foil and grains, and bake for another 10-15 minutes. Let it cool.
4
In a bowl, mix all the remaining ingredients and pour over the dough.
- Pumpkin puree: 430 g
- Extra-thick cream 48% fat: 1 glass
- Sour cream: 3 tablespoons
- Sugar: 0.8 glass
- Chicken egg: 2 pieces
- Ground cinnamon: 1 teaspoon
- Bourbon: 3.5 tablespoons
- Ground ginger: 0.8 teaspoon
- Spices: 0.3 teaspoon
- Salt: 0.3 teaspoon
5
Bake for about 45 minutes. If the edges of the dough start to burn, cover the edges with foil. Let it cool.
