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Bourbon Pumpkin Pie with Wackym's Ginger Orange Cookie Crust

Pumpkin Pie with Cookie Crumb Crust

As promised, it's all Thanksgiving, all the time, until T day! Thanksgiving throws normal food-preparation routines way out of kilter for home cooks like myself. At this point, I have come to terms with the amount of dairy I consume in the name of testing recipes. I'm also okay with a generous drizzle of Bourbon Cajeta all over my post turkey pumpkin pie. Nothing like butter and bourbon to induce a couch nap.

For crust: 
1 package Wackym's Kitchen Ginger Orange Cookies
1/3 cup melted Lucky Layla Golden Butter 
1 tablespoon turbinado sugar 

For filling: 

1 15oz can Organic Pumpkin Puree
5 oz Bellwether Creme Fraiche
1/3 cup brown sugar, firmly packed
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 dash of freshly grated nutmeg
2 large eggs, lightly beaten
1 tablespoon vanilla bean infused bourbon
Blue Heron Farms Bourbon Cajeta, to drizzle on top

Heat oven to 350. Process cookies in food processor until finely crumbed. Add sugar and pour in melted butter and process until well blended. Bake pie crust for 10 minutes until golden. Let cool at least 15 minutes before adding filling.

In a large mixing bowl, combine pumpkin, creme fraiche, brown sugar, salt, pumpkin pie spice, and nutmeg, whisk until smooth. Stir in eggs and bourbon, whisk again until well blended. Heat oven to 325. Poor filling into pie crust, gently jiggle to level the filling. Bake for about 1 hour or until set in the center. Drizzle cajeta over top before serving.

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