Throwdown Pumpkin Pie
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Graham Cracker Crumb (finely ground)1 cup
Granulated Sugar1.25 tsps
Ground Cinnamon3 tbsps
Unsalted Butter (melted)1.5 cups
Pumpkin Puree1.25 cups
Heavy Cream (very cold)1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt (fine)2 tbsps
Maple Syrup (grade b)2 tbsps
Bourbon (to your taste)Directions:
1
Watch how to make this recipe
2
For the crust: Preheat the oven to 350 degrees F
3
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together
4
Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass
5
Firmly press the mixture over the bottom and sides of the pan
6
Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes
7
Remove from the oven and let cool
8
For the filling: Preheat the oven to 275 degrees F
9
Whisk together the eggs, yolks and sugars in a large bowl
10
Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine
11
Strain the mixture into a bowl
12
Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours
13
Remove and let come to room temperature
14
Refrigerate until chilled, if preferred
15
Cook's Note: The filling makes more than what is needed to fill the pie shell
16
You are able to freeze the excess
17
We made a double batch and it filled 3 pie shells very comfortably
18
For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form
19
Garnish each piece of pie with a dollop of the whipped cream before serving