Being the daughter of The Pie Man, it was quite a shame that I’d never made a pumpkin pie from scratch. 9 times out of 10, I choose convenience – pre-chopped onion, pre-diced butternut squash, pre-washed and bagged lettuce, you get the picture. Time is typically a factor in my busy life.
But the Fruitaholic came to me the other day and asked if we could buy some pumpkins and bake a pumpkin pie together. And who am I to turn down some quality time in the kitchen with my favorite boy? And of course, knowing me, I couldn’t just make your typical pumpkin pie. No siree. I adapted a graham cracker crust recipe, substituting finely crushed Biscoff cookies and topped it all off with a homemade maple bourbon whipped cream using our fancy new blender (don’t worry, I topped a slice of pie with regular whipped cream for the Fruitaholic). The pie was to die for. I can’t stop eating it… It in no way resembles a neatly sliced pie anymore. I’ve just been digging in with a spoon.
I’m pretty pumped that Thanksgiving is only a few short weeks away so that I have a real excuse to make this pie again. I strongly suggest adding it to your Thanksgiving menu. You won’t be disappointed!
Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.
For the crust:
- 1 1/2 Cups Finely Crushed Biscoff Cookies
- 1/3 Cup Sugar
- 6 Tbsp. Butter, melted
For the pie filling:
- 1 Pie Pumpkin (also called Sugar Pumpkin)
- 2 Eggs
- 1 Cup Brown Sugar, packed
- 1 tsp. Cinnamon
- 1/2 Tbsp. Nutmeg
- 1/4 tsp. Ginger
- 1/4 tsp. Allspice
- 1/4 tsp. Salt
- 1/4 Cup plus 1/8 Cup Evaporated Milk
For the Whipped Cream:
- 1 Half Pint Heavy Whipping Cream
- 2 Tbsp. Grade B Maple Syrup
- 1 Tbsp. Bourbon
Preheat oven to 375.
Mix together the Biscoff cookie crumbs, sugar and butter. Press into a 9 inch pie pan. Bake for 7 minutes, then remove from oven and allow to cool.
Meanwhile, cut the pumpkin in half and scoop out the seeds and strings with a metal spoon. Coat the cut edges with cooking spray and set cut side down on a baking sheet lined with aluminum foil.
Turn the oven temperature down to 325. When ready, roast the pumpkin for 40-60 minutes (it took about 45 for me), until the flesh is tender. Allow to cool 10-15 minutes then carefully remove skin using your fingers or a spoon.
Transfer the pumpkin to a blender or food processor and process until smooth.
Turn the oven temperature up to 425. Place half of the pumpkin puree into the bowl of a stand mixer (or a large bowl). Add the eggs, brown sugar, cinnamon, ginger, allspice and salt. Mix until combined then add the evaporated milk and stir.
Pour filling into the pie crust and bake for 15 minutes. Turn the oven temperature down to 325 and bake an additional 35-45 minutes, until set. Allow to cool, then chill.
To make the whipped cream, combine the cream, maple syrup and bourbon and whip until stiff peaks form. Spoon over the top of the chilled pie just before serving.
The Jey of Cooking | http://www.thejeyofcooking.com