Maple Bourbon Pumpkin Pie – Wholesome Seasonal Recipes

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In case you’re searching for a approach to take traditional pumpkin pie to the subsequent stage, then you could make this Maple Bourbon Pumpkin Pie. This recipe so particular as a result of it’s sweetened by maple syrup and has an flaky all butter crust.

Overhead view of table with gourds, white pumpkins and pie with fall leaves

This recipe is resurrected from the pages of my now-out-of-print cookbook Maple. In case you missed it after I shared these Buttermilk Oatmeal Pancakes, I introduced that I obtained the rights again to my e book early this 12 months, and I can be sharing a few of my favourite recipes from it right here on Wholesome Seasonal Recipes.


How To Make The All Butter Pie Crust

After I revealed this recipe in Maple, I ran it with a whole-wheat crust, however for the weblog this time I wished to share it with a extra decadent, Thanksgiving worthy, white-flour crust made with butter.

I used this recipe from King Arthur Flour and tailored it ever so barely. I omitted the buttermilk powder and added in some sugar.

Combine Dry Substances

whisking dry ingredients in a bowl
Step 1. Whisk the dry elements in a big bowl.

First whisk collectively the flour, sugar and salt in a big bowl. To make this recipe refined sugar free, you possibly can skip the sugar or substitute granulated maple sugar as a substitute.

Lower In Butter

Add cold butter and work into the flour mixture.
Step 2. Add chilly butter and work into the flour combination.
  • Add the chunks of chilly butter.
  • Toss them by hand to coat them with the flour combination.
  • Pinch the items of butter to interrupt them into smaller items.
  • Break up items of the butter for a pair minutes, till the there are some pea-sized items of the butter left however it’s labored into a rough meal texture.

Add Ice Water

adding ice water to the butter and flour mixture
Step 3. Add ice water to the butter and flour combination. Toss to coat, and take a look at to see if it should maintain collectively. If not add on a bit of extra water.
  • Drizzle on two or three tablespoons of water.
  • Toss with a fork to moisten.
  • Collect the shaggy items of moistened dough collectively together with your arms.
  • If it doesn’t maintain collectively and there are nonetheless powdery pockets, drizzle on as much as three extra tablespoons water.
gather dough into a single ball by squeezing it together
Step 4. collect dough right into a single ball by squeezing it collectively

Collect dough right into a single ball by squeezing it collectively. It’ll appear crumbly and sort of dry, which is regular. For a flaky crust it’s okay to see massive chunks of butter within the dough.

Wrap and Chill

Form the dough into a disk, wrap in plastic wrap
Step 5. Kind the dough right into a disk, wrap in plastic wrap and refrigerate for half-hour.

Kind the dough into a 3 or 4 inch disk. Wrap the dough into plastic and refrigerate for a half hour. When you wait, you can also make the pie filling. Additionally, there are ideas for making this pie shell forward, and you may learn them beneath. {See make forward notes for the crust.}

Roll Out Dough

rolling out the dough into a circle
Step 6. Roll dough out on a flippantly floured floor to a 12-inch circle.
  • Mud your work space with flour.
  • Set the dough on the floor and dirt a tiny little bit of flour on high.
  • Roll out the dough with a rolling pin.
  • Hold the dough shifting on the floured floor to recoat it with the flour in order that it doesn’t persist with the work floor. Flip the dough over if one facet appears to be too sticky.
  • Work from the middle out and hold an evenly agency stress to keep away from skinny edges.
  • If the perimeters fray, you possibly can overlap them after which seal them collectively by rolling them with the rolling pin.
  • Roll the dough out into a few 12 inch circle.
  • Fold the dough into quarters and switch it to the pie plate after which unfold it.

Kind Pie Shell

Transfer the dough to a 9-inch pie plate
Step 8. Switch the dough to a 9-inch pie plate.

After you have centered the crust over the pie plate, you possibly can gently work the dough into the nook (the place the sloped sides meet the flat backside) of the pie plate. Keep away from stretching the dough, so carry up as you’re employed it down into the nook.

If there are uneven quantities of overhang, you possibly can tear off additional from one space and add it to others which can be scant.

Fold under the edges of the pie dough
Step 9. Fold below the perimeters of the pie dough and add any dough to any sparse areas.

Fold the surplus dough below the perimeters, working your method across the total pie plate.

Kind a tall, clean and even wall of crust alongside the outer lip of the pie plate.

Crimp the perimeters, retaining the perimeters throughout the lip of the pie plate. I like to make use of my knuckles to type an quaint rick rack edge.

What’s slumping and the best way to keep away from it

Slumping is when the fats within the pie dough melts earlier than the pie crust construction has arrange and the sting loses its form and collapses. It usually happens irregularly.

Pie dough can stoop into or out of a pie pan. That is notably true of pie crust that’s blind baked with out pie weights. Additionally, if the dough is just too heat or the oven too cool, it’s extra more likely to stoop.

Notice: If the perimeters of the crust dangle over the sting you will have issues with slumping.

As soon as your pie crust is shaped and if it appears very comfortable you possibly can chill it for a half hour to maintain it from slumping.

Make Forward Notes For The Crust

When you type the pie dough into the disk you possibly can wrap it and refrigerate it for as much as 4 days. Or you possibly can freeze it for one month. Thaw it within the fridge for twenty-four hours. Notice that you just’ll must let it heat up earlier than you roll it out or it is going to be too .

Construct The Crust Then Refrigerate

That is most likely the simplest approach to get forward for Thanksgiving pie making! Mainly make the dough, roll it and type it. Then all you need to do is fill it and bake it.

  • Begin by making the dough, chilling it after which rolling it out and forming the shell.
  • Subsequent refrigerate it for a half hour to essentially agency it up.
  • Then wrap it utterly in plastic wrap.
  • Keep away from urgent down on the highest of the fluting, or it could be dented.
  • You’ll be able to bake the shell straight from the fridge. Even in a Pyrex pie plate.

Construct The Crust Then Freeze

You may as well agency it up, wrap it after which freeze it for a month. Defrost it for an hour on the countertop earlier than including the filling and baking. In case you reside in a heat local weather or kitchen is admittedly heat you possibly can defrost it in a single day within the fridge.

A slice of pie on a black plate with a fork cutting into it

Make The Maple Bourbon Pumpkin Pie Filling

I truly do that whereas I anticipate the dough to relax. In case you’ve already made your crust, simply pop it into the fridge whilst you combine up the filling.

Substances For The Filling

  • Canned Pumpkin: Be sure to don’t purchase pumpkin pie filling by mistake. That has sugar and spices already added to it. You may as well use homemade pumpkin puree, however you’ll have to strain it through cheese cloth.
  • Maple Syrup: For the strongest maple taste search for Darkish Strong maple syrup.
  • Eggs: You’ll want three giant eggs.
  • Bitter Cream: That is the important thing to the creamy, comfortable and silky texture!
  • Pumpkin Pie Spice: You should purchase this in most supermarkets, or make your own by combining a couple of staple spices.
  • Bourbon: I like the mixture of maple and Bourbon. They praise one another so effectively. If you don’t use alcohol, you should use two teaspoons of alcohol free vanilla extract.
Whisk together the filling
Step 10. Whisk the filling elements in a bowl.

Pumpkin Pie Baking Suggestions

When you pour the filling into the crust you’re able to bake the pie! Observe the next ideas for the right pumpkin pie with out cracks.

Pour the pie filling into the crust
Step 11. Pour the pie filling into the crust.

Bake the Pie within the backside of the oven

Earlier than you preheat your oven, be certain to maneuver the oven rack into the underside third of the oven. I don’t put it on the underside most rack, only one above it. The rationale I do that is to crisp up the underside of the crust, and hold it from getting soggy.

pie in the bottom third of the oven
Step 12: Bake the pie within the backside third of the oven.

Preheat The Oven To 375 levels F

One other explanation for slumping (see above) is an oven that’s too cool. So it is very important let the oven preheat totally. I often do that whereas I’m making the filling and the dough is chilling.

For this recipe, I begin out with a warmer oven, after which flip it down after 20 minutes. This offers the crust an opportunity to arrange shortly and the fats received’t soften out of the crust.

Flip Down The Oven to Gently Cook dinner The filling (and Keep away from cracking!)

After the preliminary 20 minutes of baking, WITHOUT OPENING THE OVEN, which might let loose a few of the warmth, flip the oven all the way down to 325.

Since there are eggs on this recipe you need to use a cooler oven temperature so the pie doesn’t pouf up like souffle or crack within the heart.

two plates of pie with gourds, a bottle of bourbon and fall leaves

How To Know When Pumpkin Pie Is Achieved

Baking pumpkin pie for that excellent creamy texture is considerably of an artform and does take a bit of little bit of observe. Because the filling is made with eggs it is rather simple to overbake the filling which makes it crack.

The primary verify is a watch verify: Open the oven and take a peek on the pie. The edges can be barely puffy and the middle can be sunken. The crust needs to be gentle golden brown.

To verify whether it is prepared, take a pot holder or scorching glove and gently carry up the sting of the pie plate. The middle of the filling ought to jiggle very barely, however simply within the heart. The sides of the pie close to the crust can be barely puffed and received’t transfer as a result of the middle is the final place to arrange.

Though it looks like the middle can be not fairly finished, pull the pie out anyway. Because it sits on the cooling rack, the carryover warmth from the pie will work its method in and set the custard within the heart of the pie, with out overcooking it. You’ll be able to read more tips here. And you may at all times cover any booboos with whipped cream!

overhead of an uncut pumpkin pie with white pumpkins and fall leaves

Extra Maple Sweetened Pie Recipes To Attempt

Thanks a lot for studying. In case you make this recipe, please let me know by coming again and leaving a star ranking and overview!

Glad Cooking!

~Katie

Print


Description

This creamy and spicy Maple Bourbon Pumpkin Pie is sweetened with maple syrup and has a flaky butter crust. 



Scale

Substances

Crust

1 ¼ cups all-purpose flour

2 teaspoons sugar or maple sugar

½ teaspoon salt

8 tablespoons chilly unsalted butter, lower into chunks

3 to six tablespoons ice water

Filling

1 14-ounce can pure pumpkin puree

1 cup darkish pure maple syrup

2/3 cup bitter cream

3 giant eggs

4 teaspoons Bourbon

2 teaspoons pumpkin pie spice


Directions

1. Make Pie Dough: Whisk flour, sugar and salt in a big bowl. Add butter items and toss to coat within the flour. Utilizing arms or a pastry cutter work butter into the flour till there are some pea sized items and the butter has largely been included to resemble a rough meal. Drizzle on 3 tablespoons water and toss with a fork. Collect the dough collectively right into a ball. If it doesn’t come collectively drizzle on 1 to three extra tablespoons ice water and repeat tossing it and bringing it collectively. Flatten dough right into a disk, wrap with plastic and refrigerate half-hour to agency up. See observe for make-ahead directions.

2. Prep Oven: Prepare oven rack within the decrease third of the oven. Preheat oven to 375 levels F.

3. Make Pie Crust: Roll dough out to a 12-inch circle with a rolling pin on a flippantly floured floor. Switch to a shallow 9-inch pie plate. Roll extra dough below edge to create tall wall of dough alongside rim of plate and crimp edges. Refrigerate whilst you put together the filling.

4. Make filling: Whisk pumpkin puree, maple syrup, bitter cream, eggs, Bourbon and pumpkin pie spice in a big bowl.

5. Assemble and Bake: Pour filling into the shell and bake within the decrease third of the oven till beginning to brown, about 20 minutes. Cut back warmth to 325 levels F and proceed baking till the filling begins to puff alongside the skin however the heart barely jiggles, 35 to 45 minutes longer. Let cool utterly earlier than serving, about 1 ½ hours.


Notes

Make Forward: When you type the pie dough into the disk you possibly can wrap it and refrigerate it for as much as 4 days. Or you possibly can freeze it for one month. Thaw it within the fridge for twenty-four hours. Notice that you just’ll must let it heat up earlier than you roll it out or it is going to be too.

To verify whether it is prepared, take a pot holder and gently carry up the sting of the pie plate. The middle of the filling ought to jiggle very barely, however simply within the heart. The middle will arrange after it’s faraway from the oven.


Diet

  • Serving Dimension: 1/tenth pie
  • Energy: 294
  • Sugar: 41 g
  • Fats: 14 g
  • Saturated Fats: 9 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 4 g

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