Thursday, November 14, 2019

Pumpkin Bourbon Crumble Pie

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin RecipesPumpkin pie has never really been my thing.  It's not that I dislike it, it's just that I've always thought it's kind of boring, and when there is apple pie, or pecan pie, or chocolate cream pie to be had, pumpkin pie has always fallen into last place for me.  But I do love pumpkin desserts (especially cake), and fall spices go so well with pumpkin, so I felt compelled to make a pumpkin pie for people who don't like pumpkin pie.  A pumpkin pie just for me.  And, I'd dare to say, for a lot of other people out there who also don't think that pumpkin pie is worthy of all the attention that it gets this time of year.


Starting with the crust, I always make an all-butter crust that's so light, flaky and tender.  The perfect pie crust for anything you want to fill it with.  I don't know how common it is for bakers to pre-bake or blind-bake their pie crusts before filling with the pumpkin custard, but I recommend it.  When it's not pre-baked, it tends to be rather pale and flabby, never really fully cooking in the short bake time that pumpkin pie requires, and baking it before filling it takes care of that problem.  If you think that it will over-bake once you add the filling, don't worry.  You might need to cover the edges with a pie shield to keep them from over-browning, but the crust will be perfect.

My recipe for the filling is a pretty classic one, using canned pumpkin, sweetened condensed milk, eggs, vanilla and spices, but I added a couple tablespoons of bourbon to mine that really makes the flavor of the custard shine.  The alcohol cooks off, of course, leaving behind buttery notes of bourbon that complement the pumpkin and spices so well.  You can leave it out, but I wouldn't.  It's the holidays, after all.  Add the bourbon.




Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes



What really makes this pie special, though, is the crumb topping.  It's not something you usually find on a pumpkin pie, but it makes this dessert simply spectacular.  It adds such depth of flavor with its crunchy, crumbly, salty-sweet buttery-ness that lingers on your tongue with each bite and makes you wonder why you haven't been putting crumb topping on your pumpkin pies your whole life?  Seriously, I didn't want to stop eating it.

So, just in time for Thanksgiving, the pumpkin pie for people who don't like pumpkin pie.  And if you already like pumpkin pie, I think you'll love it even more after trying this recipe.




Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes

Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Crumb Pie, Pumpkin Pie with Crumb Topping, Thanksgiving Recipes, Pumpkin Recipes




Baker's Note: This crust recipe makes enough crust for a double crust pie.  You will only need half, so freeze the other half for another pie.


Pumpkin Bourbon Crumble Pie
printable


Crust.
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon coarse Kosher salt
  • 1 cup cold unsalted butter, cut into chunks
  • 1/4 cup cold whole milk
  • 1 large egg, yolk and white separated
  • 1 teaspoon apple cider vinegar
Filling.
  • 1 can (15 ounces) pumpkin puree (not canned pumpkin pie filling)
  • 1 can (12 ounces) sweetened condensed milk
  • 2 large eggs
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon coarse Kosher salt
Topping.
  • 4 tablespoons unsalted butter
  • 1 cup self-rising flour
  • 1/2 cup light brown sugar
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 teaspoon nutmeg

Crust.
Preheat the oven to 375.

Combine the flour, sugar and salt in a bowl.  Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas.  Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter mixture and then use your hands to bring the dough together until you can form it into a ball.

Divide the dough into two equal parts and shape into round disks.  Wrap one portion of dough in two layers of plastic wrap and freeze for another single-crust pie.  Roll out the other portion of dough on a well-floured counter, and fit into a deep-dish pie pan.  Lightly prick the bottom of the crust all over with the tines of a fork (this is called docking the crust, which helps it release steam while baking and prevents it from puffing up too much).  Trim the edges, and freeze the crust in the pan for 10 minutes.

Brush the chilled crust with the egg white.  Lay a piece of parchment paper over the crust and fill with pie weights or dried beans.

Set the pie pan on a baking sheet.  Bake at 375 for 30 minutes.  Carefully remove the weights/beans and the parchment paper.  Cover the edge of the crust with a pie shield if it's starting to brown, and bake the crust without the parchment paper for an additional 10 minutes to brown the bottom of the crust.


Filling.
While the crust is baking, you can mix up the filling and topping.

In a large bowl, whisk together all of the filling ingredients until smooth.


Topping.
In a saucepan, melt the butter over medium low heat.  Remove from the heat and stir in the flour, brown sugar, salt and nutmeg until thoroughly combined, moist and crumbly.

After you have prebaked the crust, remove it from the oven.  Carefully pour the filling over the hot crust, then sprinkle the topping evenly over the filling.  Keep a pie shield on the edge of the crust to prevent it from over-browning.

Bake at 375 for about 45 minutes, until the topping is golden and the filling is set.  Cool completely before slicing.


Yields 8 servings

Recipe from Curly Girl Kitchen

2 comments :

  1. I made this for Thanksgiving and it was awesomely delicious. My go-to pumpkin pie recipe for now on!

    ReplyDelete
    Replies
    1. I'm thrilled you loved it! Thank you so much for giving it a try with all the pumpkin recipes that are out there. :)

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