It’s almost Thanksgiving! Only a few more days until massive feast day :-). And no Thanksgiving is complete without pumpkin pie. However, I’m a little over the classic pumpkin pie so I decided to jazz it up a smidge. How about a Bourbon Buttermilk Pumpkin Pie instead??
First off, let’s talk about that Bourbon. It’s just a hint of bourbon, only a couple tablespoons in the entire pie. But even just that little really gives the filling extra flavor and depth. Also, that buttermilk. SOOO necessary!!! I’ll never go back to evaporated milk. Along with the bourbon, it gives the pie an awesome little bit of tang. Since bourbon and buttermilk are quite a bit more fluid than evaporated milk, a little corn starch is necessary to help bind everything together. A tablespoon is all you need, and you’ll get the exact same consistency as a classic pumpkin pie but with all the extra flavor. Win win!
Also, one of my favorite things about this Bourbon Buttermilk Pumpkin Pie is that you can make most of the components in advance! Make the crust the night before you’re going to bake it and let it chill in the fridge until the oven is preheated the next day! You can even make the filling the night before, which I actually prefer since it allows the pumpkin puree to really soak up the other flavors.
Seriously though. You have to give my Bourbon Buttermilk Pumpkin Pie a shot this holiday season! You’ll never go back ????????.
PS. If you need a little help with what to cook for Thanksgiving, look out for a what to make for Thanksgiving feast post early in the week!Print
For the Crust
- 2½ cups flour
- 1 teaspoon sea salt
- 1½ teaspoons white sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 tablespoon vanilla extract
- ¾ cup cold water
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
For the Filling
- 15 ounce pumpkin puree
- 2 eggs, beaten
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 ground clove
- 1/8 teaspoon allspice
- 1 tablespoon cornstarch
- 1 cup buttermilk
- 1/4 cup heavy whipping cream
- 2 tablespoons bourbon
- Preheat oven to 350˚F.
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the water and the vanilla extract. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough in half and pat the halves down into two discs, about ½ inch thick. Wrap each one in plastic and chill in the fridge for at least 30 minutes, can chill over night.
- Remove one disc from the fridge. Roll out into a 12-inch circle, Place in a 9-inch pie pan, trim the overhang to 1 inch. Using a fork, poke a few holes on the bottom of the crust. Crimp the edges as desired. Line the pie with parchment paper snugly along the bottom and the sides and pour in pie weights. Put back in the fridge to chill for 10 minutes.
- While chilling the crust, remove the other disc from the fridge. This will be used for any top crust decoration. Roll out into a 12-inch circle. Use pumpkin and leaf shaped cookie cutters to make cut out designs. When done, place crust decorations onto a parchment lined cookie sheet and chill in the fridge.*
- Once chilled, remove the crust in the pie pan and gently egg wash the crimped pie crust edge. Bake for 10-15 minutes, until the crust is just turning golden. Remove from heat. Take out parchment and pie weights and let cool.
- Make the Filling: In a large bowl, mix together brown sugar, salt, cinnamon, ginger, clove, ginger, nutmeg, allspice and cornstarch. Whisk the eggs into the sugar mixture. Add the pumpkin puree, buttermilk, heavy cream, and bourbon, whisking until completely combined.
- Pour the filling into the cooled pie crust.
- Bake for 55-60 minutes, covering with foil if the pie is browning too quickly, until the filing is almost set*. The center should still be a little wobbly. This will set while the pie cools. Remove from heat and let cool.
- If using pie cut outs, egg wash and toss a little cinnamon sugar on each one. Bake for 10-15 minutes, until golden. Remove and let cool.
- When pie has cooled, top with cut outs and homemade whipped cream. Makes 8 slices.
Baking time will definitely depend on your oven. If you stick a toothpick or knife in it after an hour and it still isn’t done, no worries! Just make sure to cover the top of the entire pie with foil, not just the crust, and check it every 10 minutes.