Bulleit Frontier Whiskey
Maple-Bourbon Pumpkin Pie with Spiced Maple Hot Toddy hero

Maple-Bourbon
Pumpkin Pie with
Spiced Maple Hot Toddy

Spiced Maple Hot Toddy (Serves 6)

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Ingredients

  • 250ml Bulleit Bourbon

  • 85ml maple syrup

  • 85ml lemon juice

  • 1 L hot water

  • 3-4 cinnamon sticks

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Garnish

  • Cinnamon Stick and/or Star Anise

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Equipment

  • Mug

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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

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Ingredients

  • Pie Crust

  • Maple-Bourbon Pumpkin Custard

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Instructions

  • Preheat oven to 220 degrees celcius.

  • 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 200 degrees celcius.

  • 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.

  • Serve pie topped with whipped cream.

Maple-Bourbon Pumpkin Custard

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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

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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

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Ingredients

  • 290 g all purpose flour

  • 120 g rye flour

  • 1 tsp salt

  • 2 sticks frozen butter, grated

  • 60ml ice water

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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

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Ingredients

  • 230ml heavy whipping cream

  • 1 tbsp confectioner sugar

  • 1 tbsp bourbon

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Instructions

  • Whisk whipping cream and confectioner sugar together to form stiff peaks.

  • Fold in bourbon.

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Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.