It’s the best of both worlds: pumpkin pie and pecan pie. Be sure to have some bourbon with it. Photo by Trevor Allen | IST.
Recipe: Bourbon Pecan Pumpkin Pie
A Flaming Pie, Delicious & Exciting ~ Don’t Wait For Thanksgiving!
In 1964, Congress anointed bourbon with the title of America’s Native Spirit. But this past August, by unanimous vote, the U.S. Senate declared September as National Bourbon Heritage Month. Those legislators must love their bourbon—and we have a whole month to think of how to use it.
Bourbon is a great whiskey, but it’s also a terrific cooking ingredient. There is nothing is more delicious than a slice of bourbon-enhanced pie or cake. This recipe, courtesy of Knob Creek Bourbon, shows how a pumpkin pie can be made even more delicious with a touch of bourbon...and a few southern pecans. Oh yes, and some flaming bourbon on top of it all.
Americans love pumpkin pie so much: Why confine it to the November/December holiday period? Bake up a few pies to bring to friends. Invite the neighbors over.
This recipe produces a dramatic flaming pie. You don’t have to flame the bourbon, but it certainly will impress your guests! When the flames die down, top the warm pie with whipped cream or vanilla ice cream (or chocolate, cinnamon or rum raisin) and you’ll be in pie heaven.
Want more delicious bourbon-flavored food? Start your meal with Bourbon Roasted Oysters. And check KnobCreek.com for more recipes.
- 3 eggs, slightly beaten
- 16-ounce can pumpkin*
- 1 cup brown sugar
- 1½ cups half-and-half
- ¼ cup and 3 tablespoons bourbon
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger powder
- ¼ teaspoon salt
- 9-inch pie shell, unbaked
- 2 tablespoons butter
- 1 cup pecan halves*
*Buy fresh, top-quality nuts—they make a difference in the pie. Also look for better-quality pumpkin: we use an organic brand that provides better results than the traditional Libbey’s. You can find good canned pumpkin in natural food and specialty food stores. Given the cost of time and ingredients to make a pie, it’s worth the higher price.
In a large bowl, combine the eggs, pumpkin, ¾ cup of the brown sugar, the half-and-half, 3 tablespoons bourbon, cinnamon, ginger and salt; mix well.
Pour mixture into the
pie shell; bake at 425°F for 10 minutes. Reduce heat to 350°F, and bake
an additional 45 minutes or until set. Set aside to cool.
Combine the butter and ¼ cup of the brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved.
Add the pecans and 2 tablespoons
of bourbon, stirring to coat the nuts. Spoon the mixture over the pie.
- Heat the remaining bourbon in a saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie.
Serve pie when flames die down.
Yield: 8 servings.
Recipe copyright Knob Creek. Other written material