Boozy Pumpkin Eggnog Pie. A really delicious twist on the classic Thanksgiving dessert. Save room for pie!
It’s 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 have always been way too intimidated.
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. It’s a little different than most pumpkin pies since it has eggnog and I added booze, because I feel that pies need booze. This pumpkin pie recipe has been thoroughly tested over the years. And tasted.
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 it’s pretty much the same as cutting a slice of cake. I was stoked it sliced perfectly.
A couple notes about the recipe:
- You can sub out the eggnog if it’s not your thing. Use heavy cream instead or you can make it non-dairy with using a milk alternative. Coconut milk would be amazing
- Don’t care for bourbon? Feel free to substitute another liquor ( spiced rum anyone?) or omit altogether for a non-alcoholic pie. Sub with the milk you choose to use
- The recipe calls for either a store bought pie crust or you can make your own ( if you have your own pie crust recipe go for it) I have included a pie crust recipe that doesn’t need to be pre-baked. Make the crust, chill it, fill it, bake it.
- 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
- ⅓ cup ice water, plus extra as needed
- 3 tablespoons sour cream
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cut into ¼ 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. Pie crust doesn't need to be baked before filling.
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.
The original recipe per my mom's instructions are to bake for 25 minutes at 350 (after the initial 15 minutes at 425 Deg) for a total of 40 minutes. I found with my oven that the pie wasn't done at all after 40 minutes of baking so I kept checking the pie in 5 minute intervals until the top was almost set, about 45 min at 350 deg, one hour total baking time. Since ovens vary I suggest checking often to make sure the pie is baked enough.
If you don't care for eggnog you can substitute with another liquid such as a non-dairy milk ( coconut milk would be amazing) or heavy cream.
You can also sub out the bourbon if you want to use a different liquor (spiced rum anyone?) or if you want to make in non-alcoholic omit altogether and add in more milk/non-dairy alternative.
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
Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie (That’s Me!!)
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Christina / Buffy and George – Deep Dish Apple Pie
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