Try This Thanksgiving Pie

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

(919) 467-1944

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