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.
- Fold in bourbon.