Hey, what’s up? OH NOTHING, JUST PIE. Said no-one ever. Because pie is a big deal. There is no such thing as ‘just’ pie. Pie is major-league. And coming just behind apple pie in the lexicon of great pies, is pumpkin.
Pumpkin pie is definitely a foreign concept to me. In Australia, we don’t do pumpkin pie. For a long time, I honestly thought the whole idea was pretty gross. Like if I said to you; ‘have a slice of delicious, sweet Cauliflower Pie!’ it just sounds wrong. But now, now that I’ve tried it out, I’m so on board.
It’s not super surprising, given that pumpkin is definitely a sweet vegetable, and it caramelises beautifully even without any additional sugar, that pumpkins definitely work in a pie. I think the secret is in the spicing. Subtle, warming hints of cinnamon, ginger and nutmeg bring the pumpkin around to being totally at home in a sweet pie filling.
And then I spiked it with Bourbon.
Because the beautiful smokey-honey tones of bourbon work SO WELL with all that custardy pumpkin and those gingerbread spices. This is a completely comforting, definitely homey and totally delicious dessert. I can completely see how a slice of this would be the perfect thing after a giant plate of gravy-soaked turkey and stuffing.
And the whipped cream? Non-negotiable.
- 1 + ½ cups plain flour
- 1 tsp salt
- 1 tbsp sugar
- 1 stick (115g) butter, cut into small cubes
- ⅓ cup ice cold water
- 1 can pumpkin (just plain pumpkin, not pie filling)
- ⅓ cup (75g) caster sugar
- ⅓ cup (75g) brown sugar
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp cinnamon
- 2 shots (60ml) bourbon
- ½ cup (125ml) cream
- ¼ cup (65ml) milk
- 2 eggs
- 1 cup (250ml) heavy cream
- 1 tbsp caster sugar
- 1 tsp vanilla bean paste or the seeds from a vanilla bean
- First, make the crust by placing the flour, salt, sugar and cubed butter into a large bowl and, working quickly, rub the butter into the flour until there are some large, pea-sized pieces and a lot of small crumbs.
- Sprinkle over half the water and begin tossing and squeezing the mixture together. Keep going, working quickly, and adding the rest of the water until the dough comes together in a shaggy lump.
- Wrap the dough in plastic, and place it into the fridge while you make the filling. Place the pumpkin, sugar and spices into a saucepan and cook over a medium heat for a few minutes, just until the mixture bubbles and some of the liquid evaporates.
- Remove from the heat, stir in the bourbon, cream and milk, and finally beat in the eggs.
- Preheat the oven to 350F/180C and get out a 9 inch (23cm) pie plate. Lightly flour a work surface and rolling pin, and roll the chilled dough out to about ⅛ inch or ½ cm thick. Line the pie dish with the dough, crimp the edges and pour in the filling.
- Bake the pie for 45-50 minutes, or until the filling has puffed up and domed slightly, but still has an obvious jiggle to it. Leave the pie to cool completely and then chill it in the fridge.
- To serve, whip the cream, sugar and vanilla paste or seeds to soft peaks a swirl over the pie. And then eat it, preferably while watching some NFL.
Real talk: I still think pumpkin pie is kind of a weird idea. Bless the person who ever came up with the idea to stick a gourd into a pastry crust. I’ve heard it’s hard to find canned pumpkin in Australia–did you have to smuggle some in, or buy it on the black market?
It’s getting easier by the day to track down canned pumpkin! I got mine at a fancy grocery store, and I’ve seen it around at a couple of other ones too. Thank goodness, because I wanted to eat weird-concept pie, stat.
I grew up eating pumpkin pie every Autumn. The only thing I’d add to this is a hint of ground cloves. Looks VERY traditional!
Haha, thanks Maureen!
Ohhhhh that whip looks insane! Such a yummy looking pie!
I love your recipes! pumpkin is my number one enemy but you made it look so good there is a 75% chance I’d eat the pie.
Hahaha! That’s pretty good odds Lynda! I consider my mission accomplished now!
Um, real life question: how did you get that whole pie out of the pie plate? That is amazing.
Hey Maria! No crazy secret I just chill the pie in the fridge overnight, then when I want to turn it out, go around the edge making sure the crust isn’t stuck to the pan anywhere, and then tilt the dish and slide it out! Do it in one confident motion, and I’ve never had a problem. Fruit pies are a different story, but single-crust pies usually co-operate.
Yum!!! I adore pumpkin pie in all its permutations!!!
I’m not in charge of dessert (my grandma still makes our pies!), but I may have to convince my mom to let me bring this one next week. it sounds incredible!!
It is a really good pie, Jessica! And who could be upset at the presence of another pie on the table?
Mad props that you got the pie out of the plate in one piece. LOVE the presentation of that – share your secrets, oh wise one.
Thanks Krystal! No crazy secret – just make sure your pie crust is cooked through all over (no soggy patches on the bottom) and then chill the pie in the fridge overnight. Go around the edge making sure the crust isn’t stuck to the pan anywhere, and then tilt the dish and slide it out!
I didn’t eat pumpkin pie as a kid. i figured it was too healthy. I stuck to the good stuff like chocolate cream pie and pecan pie. But since you’ve added bourbon… I may have to reconsider. :)
Chocolate cream pie? It’s hard to go past that to the pumpkin, isn’t it. But I’m in love with pumpkin now, I can’t help it!
Saran, really, you must spike the whipped cream with bourbon as well… :)
Hahaha, why am I not surprised to hear this from you?
This looks amazing! Yeah i am interested to see where I can find canned pumpkin in aux…i may go hunting…thanks :)
I found mine in a local deli/grocery store, but anywhere that sells specialty foods should do it!
HAHAHA “Have a slice of delicious, sweet Cauliflower Pie!” just made my entire week. I knew pumpkin pie was kind of an American anomaly but never truly grasped how it must have seemed to others until now. Hilarity. But oh my goodness, I don’t think I believe that you’ve never eaten or made pumpkin pie til now — this pie is TOO BEAUTIFUL. So perfectly custardy and smooth, and with bourbon — ahhhhh. Killin’ me. And that thick layer of whipped cream is doing. it. right. Absolutely non-negotiable. You totally hit this one out of the park, Sarah!
Wow, pumpkin AND bourbon!? Sounds like heaven!
What brand of bourbon did you use in this recipe?
I used Jack Daniels my friend.
Great looking pie you got there, On the filling ingredients you have 1/2 ??? cream? What sort of cream are you refering to ?
Hey Rita, I used heavy cream, but really any would work! I just used heavy because I had it for the topping as well.
Glad you hopped on board – This is my favorite thing about Thanksgiving :)
this looks completely amazing!!!!! I think I’m making cheesecake, per the husband’s request…but I’ll definitely be making this sometime soon because pumpkin pie is my FAVORITE!
OMG!!! I Looooove your site and I looooove this pie and the graphics! I also love that as I type this I feel as though I am in a comic!
That’s awesome, thanks Sophia!
I will be trying this new recipe shortly, as it sounds very good. I buy 4 or 5 pumpkins after halloween and clean, bake then puree them and put in containers into the freezer. It is enough to last me all year. I make pies, tarts and muffins etc with it. I also do yams that way. I use Mini Tarts frequently and one pie recipe will fill over 70 small tarts. Plenty when taking to a party etc. Thanks again and I will be trying this recipe very soon. Cheers Daryl