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December 1, 2014 / Chris Blum

Pumpkin Bourbon Pie

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This boozy dessert is from F&W. It is delicious, but was a little strong for a few folks. Also, I would bake in a 8 inch springform pan next time.

For the crust
1-1/2 c chocolate wafer cookies, crushed
4 TBSP unsalted butter, melted

For the filling
½ c dark brown sugar
Salt
2 tsp cinnamon
1-1/2 tsp ginger
½ tsp allspice
¼ tsp nutmeg
1 c pumpkin purée
½ c heavy cream
¼ c bourbon
2 eggs, beaten

For the crust
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the cookie crumbs, butter, and sugar until evenly combined. Press this mixture into a 8-in. springform pan, with foil wrapped around the outside. Bake for 15 minutes. Remove from oven, and let it cool on a wire rack while you prepare the filling.

For the filling
Reduce the oven temperature to 350 degrees F.

In a medium bowl, whisk together the dark brown sugar, salt, ginger, cinnamon, allspice, and nutmeg. Add in the pumpkin and whisk until combined. Stir in the heavy cream and bourbon. Then whisk in the eggs until combined.

Pour the filling into the tart shell, and bake for 35 minutes, until set (a toothpick inserted should come out clean).

Cool on a wire rack.

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