Wednesday, December 06, 2006

My Bourbon Pumpkin Pie

Yes it is the holiday season and since I've found it difficult to get to writing anything real for a long time I'm using my recently refined recipe as a cheap excuse to fill cyberpages. I attempted several incarnations of this recipe until I think that this version is just about right. If you try it and disagree, offer your suggestions.


Cut the fresh pumpkin in half. Clean out the seeds and stringy material attached to the seeds. Lightly oil the cut surfaces and place them cut surfaces down on a baking sheet covered with aluminum foil. Roast in the oven at 350 degrees until the pumpkin is tender. There will be some slumping of the half-pumpkin domes to indicate that the cellulose is breaking down and the cells are losing turgidity due to dehydration. Use a spoon to scrape the soft pumpkin out of the skin in chunks and puree them in a blender. Leave the pumpkin puree in a strainer or sieve to allow excess moisture to drain off.

2 cups pumpkin puree
½ cup brown sugar
⅓ cup white sugar
1 tsp salt
1 Tbsp cinnamon
1½ tsp ground ginger
½ tsp nutmeg
⅛ tsp ground cloves
¼ tsp ground allspice
1 Tbsp vanilla extract
3 Tbsp bourbon
3 eggs
1½ cup of heavy whipping cream

Put two cups of sieved pumpkin puree in a sauce pan with ½ cup of brown sugar, ⅓ cup of white sugar, 1 tsp salt, 1 Tbsp cinnamon, 1½ tsp ground ginger, ½ tsp nutmeg, ⅛ tsp ground cloves, and ¼ tsp ground allspice. Stir until entire mixture is dark brown and cook at medium heat for about five minutes allowing a little moisture to boil off and the spice oils to infuse the pumpkin.

After allowing the mixture to cool for a couple minutes add 1 Tbsp of vanilla extract and 3 Tbsp of bourbon. Mix these in well. You can leave this mixture refrigerated over night in an airtight container.
Blend the pumpkin mixture together with 3 beaten eggs and 1½ cups of heavy whipping cream. Pour mixture into an unbaked pie shell and bake at 425 for 15 minutes. Reduce the heat to 350 and continue baking for about an hour until a toothpick stuck in the middle of the pie comes out clean. Allow the pie to cool enough to set before serving.