What’s Thanksgiving without a pumpkin pie?
Here’s a twist on the classic dessert, courtesy of Patisserie at The Matthews House!
Bourbon Maple Pumpkin Pie
1 pie crust to fit a 9-inch, deep dish pie pan
3 large eggs plus 1 large egg yolk
3/4 cup heavy cream
1/2 cup packed dark-brown sugar
1 1/2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin puree
1/4 cup bourbon
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
Preheat oven to 350 degrees F. Combine sugar, flour, salt and spices. In a large bowl, whisk together pumpkin, maple syrup, bourbon, vanilla, eggs and 3/4 cup cream. Whisk in flour mixture.
Place piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and set, 40 to 45 minutes. Remove pie from oven. Cool completely on a wire rack.
Patisserie at The Matthews House
317 W. Chatham St., Cary