pumpkin pie

Pumpkin Pie made with Bourbon

15 oz of cooked sugar pumpkin or canned

1/4 sourcream

3 eggs

2 tbsp bourbon

1 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp of ginger, nutmeg, allspice

3/4 cup of maple syrum

1/2 vanilla been cut and cleaned out or 1 tsp of extract

1 cup of heavy cream

bake crust that has been previously frozen with pie weights for 15 min. in a preheated oven of 350

remove weights brush crust with a beaten egg and bake for another 5 min till crust, egg, is dry

meanwhile whisk pumpkin, sour cream, bourbon, all spices plus salt and 3 eggs set aside and heat up 3/4 cups of syrup and vanilla extract until frothy and hot, a boil, reduce heat to medium high and simmer stir occasionally, mixture will thicken, and you will see puffs of steam, aprox. 3 min., remove and add heavy cream in 3 additions as if you were tempering the syrup, stir until smooth, then add slowly to the pumpkin mixture in additions to temper the pumpkin if add to quickly you will cook it so slowly

place your pie on a baking sheet and pour in filling.

line edges of pie with tin foil or a pie ring and bake for 50-55 min or until it jiggles and set around edges let cool

and 

ENJOY

Basic Pumpkin Pie filling

1 basic pie crust seen on Cocinarista cook

1 15 oz of canned pumpkin or fresh cooked pureed sugar pumpkin and weight of 15 oz

mix all wet ingredients pumpkin 3 large eggs 1 1/4 cups heavy ream with 2/3 cups sugar, 1 tsp of cinnamon 1/2 tsp of nutmeg vanilla extract and 1/4 tsp of salt whisk all ingredients and pour in a prepared baked cool pie crust

place filling in pie crust on a cooking sheet and place in oven at 350 for 1hour or until set around edges

remember to cover the edges with tin foil for 50 min then remove for the last 10 min so the edges can get golden

Enjoy