Until now, I have never understood why someone would choose pumpkin pie over seconds thirds another serving of the main course (especially if the main course happens to include a dressing with soft bread and crisp edges)? This pie changed that.

After some experimenting, I was surprised to learn that I preferred the canned pumpkin over the fresh stuff. I’ve given directions for both below.

I dialed up the spices and added maple syrup and molasses for richness. The crust is flaky and the bourbon cream adds softness but isn’t cloyingly sweet. I finally understand the allure of this dessert.

Ingredients:

• Pie Filling
  • 2 cups roasted pumpkin puree or 1 19oz can pure pumpkin (not pumpkin pie filling)
  • 3 eggs
  • 1/2 cup whipping cream
  • 1/2 cup dark brown sugar
  • 1/3 cup maple syrup
  • 2 tbsp molasses
  • 2 tbsp melted unsalted butter
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
• Pie Crust
  • 1 1/2 cups AP flour
  • 3/4 cup unsalted butter
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp bourbon (optional – see note)
  • about 1/2 cup ice water
• Bourbon Cream
  • 1 cup whipping cream
  • 3 egg yolks
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp bourbon
  • 1/2 tsp vanilla extract
  • 1 tbsp butter

Directions:

Step 1: Pie Filling

1. If you are using fresh pumpkin, prepare roasted pumpkin puree
   • Preheat oven to 300 degrees f
   • Cut pumpkin in half and scrape out the icky bits (important – make sure you save the seeds for roasted pumpkin seeds later on!)
   • Roast pumpkin until soft and starting to turn golden, this will depend on the size of your pumpkin but will probably take at least an hour (I roasted this one for 1 hour 20 minutes)
   • Let cool and scoop out the flesh
   • Blend or puree in a food processor until smooth
2. Prepare the crust
   • Stir together flour (1 1/2 cups), salt (1/2 tsp), and sugar (2 tbsp)
   • Cut in the butter (3/4 cup) using a pastry cutter, a fork, or (if you prefer to do things the easy way) by letting the wire whisk of your mixer do the work
   • Add the bourbon (2 tbsp) if using, and then continue to add water 1 spoonful at a time, mixing as little as possible – stop adding water as soon as the dough starts to come together
   • Form the dough into a ball, wrap it tight and set it in the fridge for at least half an hour
3. Prepare the filling
   • Set aside a small spoonful of egg white to brush the crust with later
   • Whisk eggs (3) and brown sugar (1/2 cup) together until creamy and starting to foam
   • Add all remaining ingredients (pumpkin puree (2 cups or 1 can), eggs (3), molasses (2 tbsp), butter (2 tbsp), maple syrup (1/3 cup) cinnamon (1 tsp), cloves (1/2 tsp), allspice (1/2 tsp), nutmeg (1/2 tsp) and salt (1/4 tsp)
4. Assemble and bake pie
   • Preheat oven to 400 degrees f
   • Roll out the dough on a floured surface, you will have some extra in case you want to make fancy little decorations for the top of the pie
   • Place rolled out dough in pie dish
   • Trim away an excess dough from the sides of the pie dish
   • Pour in filling
   • Make any fancy little decorations you would like with reserved pie dough (see notes)
   • Brush exposed pie crust and decorations with reserved egg white
   • Place pie in oven and immediately turn the temperature down to 350 degrees f
   • Bake for 50-60 minutes – when it is done the crust will be golden, the edges will be set, and the middle will be pleasantly jiggly
   • Let cool before cutting
5. Bourbon cream
   • Whisk together egg yolks (3), sugar (2 tbsp), and salt (1/4 tsp) in a small/medium saucepan
   • Combine bourbon (1 tbsp)
   • Heat whipping cream (1 cup) until it is almost boiling
   • Slowly pour the whipping cream into the egg mixture, whisking constantly
   • Heat the mixture over medium heat, stirring constantly, until it thickens and coats the back of the spoon (small bubbles may appear but DO NOT let this boil, you will get sweet scrambled eggs and it will not be good)
   • Remove from heat and immediately add bourbon (1 tbsp), vanilla (1/2 tsp) and butter (1 tbsp)
   • Let cool before using, to avoid a skin forming place plastic wrap right on the surface while this cools
   • Drizzle over pie immediately before serving.

Notes:

• I’ve learned that some people use a bit of vodka in pie crusts. Apparently, the alcohol gives a flakier pastry, but then cooks off to leave no flavour. This struck me as a missed opportunity to add interest to what is otherwise a plain pie crust, so I added bourbon. This is completely optional and the bourbon can be replaced with water, in which case I suggest adding an extra half-tablespoon of sugar.
• Unless your pie’s theme is “quicksand”, I recommend baking any decorations for the top of the pie separately and placing them after the pie is baked. Otherwise, you may find yourself watching your carefully shaped leaves, pumpkins, bats, etc. slowly sink away.
• The maple syrup isn’t traditional, but it is delicious. Also as a Canadian I’m legally required to add maple syrup to at least one dish every day (sorry!).