Maple-Bourbon Pumpkin Pie with Spiced Maple Hot Toddy

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.

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