Boozy Pumpkin Eggnog Pie. A really delicious twist on the classic Thanksgiving dessert. Save room for pie!
Its finally my turn to post a pie for Pie Week!!! I have to admit something: not only am I not really a pie fan, I have never made a pie before this one. Sure I have made a few tarts, but a pie crust from scratch? Never.
I am more of a cake and a cupcake fan. Layer cakes are so much fun to make and I love frosting. Not super sticky sweet frosting, but meringue based like on my chocolate raspberry tuxedo cake. Pie doesn’t have frosting. It would probably be weird with it. I do like Boston Cream Pie, but that is sort of more of a cake than pie. Some people think cakes are intimidating but for me, pies are way scarier.
Once again a group of bloggers and I gotten together for another theme week recipe and this time it is Pie Week!!!!
This pumpkin pie recipe is another recipe of my mom’s that she has made at Thanksgiving every year that is one of the few pies in my life that I actually like. Its a little different than most pumpkin pies since it has eggnog and I added booze, because I feel that pies need booze.
So. Pie crust. I had no idea how finicky it is. How many different varieties there are. How many different techniques there are to making it. I knew for this pie I wanted to make a crust from scratch and how totally appropriate the day I was planning to make the crust, I came across this Ultimate Pie Crust Guide. The pie crust that my mom loves to use has sour cream in it and the one that had the best results from the guide had sour cream so I knew there was hope for success for me.
I was a total dummy and didn’t let my pie crust thaw and I started rolling it out and it was crumbling and falling apart. Ooops. So back in the fridge it went. I am glad I made the pie crust recipe that made two crusts because knowing me, I was going to need it. And I was right. I let crust #2 thaw longer and it rolled out perfectly. It was pretty thin though so I am not sure I divided the dough equally. I wasn’t about to start over again so I used it. And hoped for the best.
Cutting the first slice of pie was a little nerve wracking. Cutting a perfect slice of cake is easy, super cold cake and a super sharp hot knife, but pie seemed way more fragile to cut into. I asked a couple of my pie making expert food blogging friends Gerry and Carrie, for their tips for cutting a perfect slice and its pretty much the same as cutting a slice of cake. I was stoked it sliced perfectly.
Boozy Pumpkin Eggnog Pie
Boozy Pumpkin Eggnog Pie Like mom makes, only boozier Active Prep 30 min, total prep 90 min to 24 hours depending on how long the crust is chilled. Makes one 9" Pie I used the recipe in America’s Test Kitchen family baking book for the all butter double crust pie dough. It contains sour cream which makes for a very tender flaky crust. If you have a pie crust recipe you love, by all means use that one or any that you are used to making for pies. You do not have to prebake the pie crust. Pie Crust recipe yields crusts for 2 pies. Only one crust is needed for this pie
- 1 9\" unbaked pie shell (premade/store bought or made from scratch **)
Ingredients for Pie Crust if making from scratch
- (Source: America's Test Kitchen Family Baking Book)
- 1/3 cup ice water, plus extra as needed
- 3 tablespoons sour cream
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cut into 1/4 inch pieces and frozen for ten to fifteen minutes
Ingredients for filling
- 2 large eggs, room temperature
- 1 15 ounce can pumpkin ( Not pie filling)
- 3/4 c granulated sugar (I use Zulka)
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1-1/3 C eggnog
- 1/3 c good quality Bourbon ( I used Makers Mark)
- Topping: Sweetened whipped cream and cinnamon
For Pie Crust
- Mix ⅓ cup of the ice water and sour cream together in a small bowl until combined.
- Process the flour, sugar, and salt together in a food processor until combined.
- Scatter the butter pieces over the top and pulse the mixture until the butter is slightly larger than the size of large peas (about 5-8 quick pulses)
- Pour half the sour cream mixture over the flour mixture and pulse until incorporated, about three pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers; if the dough feels dry and doesn’t hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse just until the dough forms large clumps and no dry flour remains (3-5 pulses).
- Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour up to 3 days. Before rolling the dough out, let it sit on the counter to soften slightly, about ten minutes if chilled for one hour, at least 30 minutes if chilled overnight. When ready to roll out lightly dust your counter or rolling surface with flour and roll to about a 12” disc.
- Carefully set the dough in the pie pan and gently press it down and to the sides. Trim the edges a little longer than the edge of the pie pan. Crimp dough edges with fingers or a fork
For the filling:
- Preheat oven to 425 Deg F.
- Beat eggs lightly add in the pumpkin, sugar and spices and mix well. Add in the eggnog and bourbon and stir until well combined and slowly pour into pie shell. If there is excess filling set it aside and add it to the pie after 5 minutes of baking. Bake the pie for 15 min in preheated oven.
- Reduce oven to 350 Deg F and bake another 35 min more or until the top is mostly set and the middle jiggles slightly. Remove from oven and cool completely on a cooling rack.
- Once cool wrap in plastic wrap and chill overnight.
- When ready to serve let sit at room temperature for 20 minutes. Top with whipped cream and cinnamon if desired before serving.
Oh and the other pie crust I have leftover? Yeah, I made another pie with it. I may just be a pie convert after all. Maybe.
Here are the other fabulous bloggers and their pies for #PieWeek
Kirsten / Comfortably Domestic – Mile High Apple Pie
Katie / The Hill Country Cook – New Mexico Apple Pie
Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley / The Girlie Girl Cooks – Coconut Cream Pie
Carrie / Bakeaholic Mama – Chocolate Cream Pie
Kat / Tenaciously Yours – Grandma’s Chocolate Pie
Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue
Madeline / Munchin in the Mitten – Sweet Potato Pie
Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting
Megan / Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble (Me again!!)
Kirsten / Comfortably Domestic – Very Berry Cherry Pie