Fill the crust with ceramic pie weights or dried beans and bake. Once the dough is chilled, roll it out and use the rolling pin to transfer to the pie tin. Wrap and refrigerate for about 30 minutes. Dump the dough into a disk on plastic wrap.One tablespoon at a time, add in the chilled booze (about 4 tablespoons) without the ice cubes until the mixture clumps together. Then take out the butter and add it to the flour mixture until it’s finely chopped, then mixed together (it should resemble oatmeal). Pour a couple of ounces of your favorite booze over ice for it to chill.Then add the flour and salt into the food processor and pulse together. Start off by making the crust… Cut the butter into cubes and place them in the freezer to ensure that they will be very cold.Ice cold booze brandy, amaretto, bourbon….All-Purpose Gold Medal Flour + extra for rolling.So say goodbye to plain ol’ pumpkin pie this holiday season… and I’ll do my best to say goodbye to cream pies this year.Ĭreamy Pumpkin Pie Ingredients For the Crust: There’s no need to put this pie back in the oven, which is just another reason why you should make it on Thanksgiving. Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill. I don’t use water or milk for pie crust because a little nip of your favorite libation makes the pie crust extra flaky and leaves a little note of boozy flavor behind as it evaporates in the oven. Starting with my most basic pie crust recipe: Gold Medal Flour, Butter, Salt, and Booze. I always use super finely-ground Gold Medal Flour to make sure my pie crusts bake into flaky perfection. So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.Īs with all pies, the making of something spectacular starts with a great crust. Every year I look for ways to lighten or fluff it up. I love baking with pumpkin, yet something about the texture of classic pumpkin pie filling has never really appealed to me. This one started with my ho-hum attitude toward traditional pumpkin pie. The Pumpkin Cream Pie!Īnd just in time for Halloween and Thanksgiving. Yet before I say goodbye to my cream pie tomfoolery, I wanted to share just one more variation. It started off with a banana cream pie that eliminated the need to make a stovetop custard, which morphed into a coconut cream pie, then later turned into a chocolate peanut butter cream pie, and then adding strawberry cream pie to the mix. I don’t know if you’ve noticed, but I’ve had a little bit of a cream pie infatuation going on.
This spiced pie is brimming with autumn flavors and is sure to delight your guests! Fluffy Pumpkin Cream Pie – A luxurious creamy pumpkin pie recipe that’s a bit of a change from the old standby.
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