Maple-Bourbon Pumpkin Pie with Spiced Maple Hot Toddy
Spiced Maple Hot Toddy (Serves 6)
Ingredients
9 oz Bulleit Bourbon
3 oz maple syrup
3 oz lemon juice
1 L hot water
3-4 cinnamon sticks
Garnish
Cinnamon Stick and/or Star Anise
Equipment
Mug
Instructions
Heat water in a pot (non-reactive, minimum 2L) on the stove.
Add cinnamon sticks and steep for 10 minutes.
Remove from heat and add remaining ingredients.
Stir well and serve. Garnish with a cinnamon stick.
Maple-Bourbon Pumpkin Pie
Ingredients
Pie Crust
Maple-Bourbon Pumpkin Custard
Instructions
Preheat oven to 425 degrees.
Roll the disc out to fit pie tin and blind bake with pie weights until just starting to color and dry out, about 15 minutes.
Drop the oven to 400 degrees.
Fill with the pumpkin custard and bake until custard sets and is starting to split, about 40-45 minutes.
Refrigerate overnight for best results.
Optional final step for a crème brulee type crust on top: before serving, sprinkle roughly 3 tbsp of white sugar overtop custard, shield the pie crust with foil so it doesn’t burn, and broil for 3 minutes or until sugar is bubbling and dark, or use a kitchen torch. Let sit to cool slightly. Whisk whipping cream and confectioner sugar together to form stiff peaks. Fold in bourbon.
Serve pie topped with whipped cream.
Maple-Bourbon Pumpkin Custard
Ingredients
425 g roasted pumpkin or canned pumpkin
50 g white sugar
50 g maple syrup
3 g each salt, cinnamon, ginger, nutmeg, clove, cardamom
4 eggs
250 g cream
41 g whiskey
Instructions
Combine all ingredients thoroughly with an immersion blender or in batches in a high powered blender.
If using home-roasted pumpkin, strain custard through fine sieve to ensure that it is smooth.
Pie Crust
Ingredients
288 g all purpose flour
120 g rye flour
1 tsp salt
2 sticks frozen butter, grated
¼ c ice water
Instructions
Combine dry ingredients with frozen grated butter in wide mixing bowl.
Drizzle ice water over the dries ingredients and rake your hands through it to lightly incorporate until a shaggy dough forms.
Turn out dough on a floured work surface and work all the dry bits into the dough by kneading. Do not overwork it.
Roll out into a neat disc, wrap in plastic and chill for at least an hour.
Bourbon Whipped Cream
Ingredients
1c heavy whipping cream
1 tbsp confectioner sugar
1 tbsp bourbon
Instructions
Whisk whipping cream and confectioner sugar together to form stiff peaks.
