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Prep Time: 35 Minutes Cook Time: 325 Minutes |
Ready In: 360 Minutes Servings: 8 |
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For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon (to amplify the depth of flavor, add some to the whipped cream accompaniment, too). Ingredients:
1 (15-ounces) can pure pumpkin |
1 cup heavy cream |
1/3 cup sour cream |
2 large eggs |
3/4 cup sugar |
3 1/2 tablespoons bourbon |
1 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
accompaniment: lightly sweetened whipped cream (add 1 teaspoon bourbon per 1/2 cup cream if desired) |
Directions:
1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
2. Preheat oven to 375°F with rack in middle.
3. Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
4. Whisk together remaining ingredients and pour into cooled shell.
5. Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.
6. Cooks' note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.
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