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Old Fashioned Pumpkin Pie with Bourbon Whipped Cream

Old Fashioned Pumpkin Pie Recipe

I bet you’ve never seen a pumpkin pie as pretty as this one.

I also bet you’ve never been threatened by your own husband and sister, warned that if your pumpkin pie wasn’t perfect, you’d have to go out and buy them not one, but TWO grocery store pumpkin pies. On Black Friday, no less (and anyone who knows us knows we do NOT go out on Black Friday).

Meanies.

Needless to say, I did not want to go out on Black Friday. The pressure was on. After last year’s incident, I wasn’t about to try anything weird. I learned the hard way that you do not mess with pumpkin pie. So when I saw a recipe for an Old Fashioned Pumpkin Pie, I knew that was the one. The Bourbon whipped cream didn’t hurt, either (Taylor and Robin are suckers for whiskey). I hoped that if my pie was sub-par the whipped cream would be a good cover up.

But before I could even consider the pie, I had to go head to head with my arch nemesis: pie crust.

Me and pie crust got off to a bad start. And I apologize now for any harsh words directed at it in the process. Good news is we’ve kissed and made up, and I’ve finally found the One Pie Dough to Rule Them All. I am a believer. I am in love. I will never look at another pie crust again.

Thanks cousin Brookie for the tip, I bow to you, pie master!

Folks: this pie crust is amazing. It is the pie crust of my dreams. My flaky and fabulous soul mate.

Just one thing to remember: 4 ounces of butter is NOT the same as 4 tablespoons of butter. Quite different, in fact.

So I messed up. Again.

So I ended up making two crusts. Again.

So I had to wake up early on Thanksgiving morning to re-make my failed crust. Again.

But the second one was perfect. Undeniably, unequivocally, unmistakably perfect. Everything that you were ever taught about pie crusts thrown out the window. This crust is a dream to work with. Soft. Not crumbly. Easy. And no, it’s not too good to be true, it IS true.

This pie crust wasn’t just passable, it was actually pretty. Me. I made a pretty pie crust. I didn’t think it was possible, but the proof is in the pudding, er, pie filling.

Not only was the crust pretty, but the filling was fabulous. Light and spicy. So maybe I took one risk, by using fresh pumpkin instead of canned, but it really paid off. The filling was not nearly as dense and heavy as the canned counterpart. Just be sure you choose the right variety of pumpkin. I’ve heard Fairy Tale pumpkins are good. No idea what the variety we used was actually called (it came from our CSA) but it was small with slight variegated muted orange skin, and deep orange flesh. Beautiful inside and out. And it made for the perfect pie.

Old Fashioned Pumpkin Pie with Bourbon Whipped Cream

Pie recipe from Simply Recipes via Bunkycooks.

Ingredients:

1 medium pie pumpkin (such as a Fairy Tale or Sugar Pie - about 4-5 lbs will yield 2 cups), or 2 cups canned pumpkin puree
1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon (I left this out)
1/2 teaspoon of lemon zest

1/2 batch of The One Pie Dough to Rule Them All*

1 cup heavy cream, chilled
1 tablespoon confectioner’s sugar
1 to 1 1/2 tablespoons bourbon (we like Bulleit)

Directions:

To make pumpkin puree: start with a small-medium pie or sugar pumpkin (not a jack-o-lantern!), cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Run the pulp through a food mill or food processor until smooth. Place in a fine mesh sieve or strainer lined with cheesecloth and set over a bowl for at least an hour to drain. Use within 2 days or freeze for up to 3 months. If you do not want

Preheat oven to 425°F.

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Serve immediately or let sit overnight in the refrigerator to serve the next day (bring to room temperature prior to serving).

To make whipped cream, beat heavy cream with an electric mixer with a whisk attachment until soft peaks form. Gradually add sugar until stiff peaks form. Lightly fold in the bourbon. Taste after one tablespoon and add more bourbon as desired. Dollop generously on top of pie and serve.

*Tip: brush your raw pie shell with an egg wash (1 egg, lightly beaten with a splash of milk or water) before adding filling. This will help keep your crust from getting soggy and negate the need to blind bake it at all.

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18 CommentsLeave a Comment →

  1. 1
    Posted On December 2, 2010 at 10:21 am

    What a gorgeous pie!! We’re impressed…it looks perfect! And sounds just delicious…and that bourbon whipped cream is calling our name!

    Reply

  2. 2
    Posted On December 2, 2010 at 11:27 am

    I think it’s safe to say that, despite all your trials, this time everything ended up better than you could have imagined! Your pie (and crust) looks amazing. Great job!

    Reply

  3. 3
    Posted On December 2, 2010 at 12:18 pm

    I’m a TOTAL sucker for pumpkin pie and I want to skip work to make this right NOW. this looks glorious! fantastic job!

    Reply

  4. 4
    Posted On December 2, 2010 at 3:28 pm

    That is the prettiest pumpkin pie I’ve ever seen! Thanks for the pie crust tip. I have one that I’m using, but I’m still looking at other crusts :)

    Reply

  5. 5
    Malinda
    Posted On December 2, 2010 at 5:43 pm

    That truly is the loveliest pie crust ever. Perfect!

    Reply

  6. 6
    Posted On December 2, 2010 at 7:42 pm

    Hahah!! We always make bourbon whipped cream to go with our pumpkin pie at Thanksgiving… only our recipe calls for 4 Tbsp. of bourbon!! Yikes… it is kind of potent, but we love it :)

    Reply

  7. 7
    Posted On December 2, 2010 at 7:49 pm

    I love pumpkin pie, and I’m always looking for the ultimate recipe. Yours looks awesome! And your crust is fabulous.

    Reply

  8. 8
    Posted On December 2, 2010 at 11:50 pm

    Thanks be to you for doing all the hard work of finding the perfect pie crust YIPPEE, and then pairing it with what sounds like a fabulous pie and like you say the bourbon whipped cream don’t hurt.
    Oh yes, your pie is the prettiest. ;-)
    :-) Mandy

    Reply

  9. 9
    Posted On December 3, 2010 at 12:59 pm

    You’ve completely wowed me again. The pie is so perfect! It’s as smooth as a skating rink.

    Reply

  10. 10
    Posted On December 3, 2010 at 1:25 pm

    This looks awesome! My sister made a pumpkin cheesecake with bourbon shipped cream and it was to die for… and I don’t even like whipped cream (weird, I know)! Your pie is SO pretty :)

    Reply

  11. 11
    Posted On December 3, 2010 at 6:57 pm

    WOW Girl that is PERFECT.

    -you couldnt get any more perfect than that- especially since it has alcohol in it HAHA
    I just bought my friend for Christmas the book “Booze Cakes” I am so excited to get it so that I can bake something before I give it to her :)

    Come visit me sometime- I am obsessed with your website!!!

    http://www.lovenbubbles.com

    <3 SUMMER

    Reply

  12. 12
    Posted On December 3, 2010 at 8:29 pm

    BEAUTIFUL!!! I shall try that pie crust next! Mine was ugly. :(

    Reply

  13. 13
    Posted On December 5, 2010 at 8:38 pm

    ohh, this looks amazing..and bourbon whipped cream? yummm!

    Reply

  14. 14
    Posted On December 6, 2010 at 3:59 pm

    The hearts on top are just too cute!

    Reply

  15. 15
    Brooke Landis
    Posted On December 6, 2010 at 6:51 pm

    You are a Landis so pie is in your blood! Of course so is misreading directions and forgetting to add ingredients!

    Reply

  16. 16
    Posted On December 6, 2010 at 7:52 pm

    Even if you did have to do it twice, that is one beautiful crust and one adorable pumpkin pie. This recipe sounds like a timeless classic, a true winner. Thanks for sharing!

    Reply

  17. 17
    Posted On December 6, 2010 at 9:43 pm

    That is one gorgeous pie crust (and pie, for that matter.) I’m going to try that recipe- Pie crust is my nemesis.

    Reply

  18. 18
    Posted On February 14, 2011 at 10:57 pm

    I just saw this link on my new site! I didn’t know you made this pie. Thanks for the mention. :) The pie crust was beautiful and it seems that you may now be addicted to fresh pumpkin in your pie…it is very different and we can’t go back to the canned stuff now!!

    Reply

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