chai bourbon pumpkin pie_____________________Classic fall treat gone classy with a splash of sweet bourbon and lots of warming chai spice.
Ingredients
- 1 pie crust
- 1 can pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2/3 cup heavy whipping cream
- 3 tbsp bourbon
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp ground clove
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
maple bourbon whipped cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1 tbsp bourbon
Instructions
- Preheat oven to 350 degrees.
- Fit the pie crust into a 9-inch pie pan. Cover with parchment and weigh down with a pound of dried beans or pie weights. Do people really own pie weights? Anyhow...Bake in the oven for 15 minutes, then remove the beans/weights and bake an additional 10 minutes until the bottom crust is firm.
- With a stand or hand mixer, combine the pumpkin puree, maple syrup, and brown sugar until creamy. Beat in the eggs one at a time, then whip in the heavy cream, vanilla, and bourbon. Mix in the cinnamon, ginger, clove, nutmeg, allspice, black pepper, and salt.
- Pour the custard into the prepared pie crust. Bake 55-60 minutes until the center is set and an inserted toothpick emerges clean. Set the dish on a wire rack to cool to room temperature, then cover with foil transfer to the freezer for 3 hours or the refrigerator for 6 hours, up to overnight, to chill completely.
- When ready to serve, beat the heavy cream, maple syrup, and bourbon to make the whipped cream. Slice the pie and dollop the whip overtop.