makes one 9″ pie
I’m approaching my first college finals week (!!!) and wish this pie was still at my fingertips. That being said, it can and should be part of your holidays.If you follow me on Instagram, you already know that when the holidays come around, I put bourbon in a multitude of baked goods. Holidays are time for joy and cheer so a splash of liquor can make everything a bit richer and merrier!Before I made this pie for Thanksgiving dessert, I’d never made a pumpkin pie before. I took the reins on this lil buddy and, hot daaaamn, it worked. It was also the first pumpkin pie my grandpa ever ate. He had literally never tasted pumpkin pie, and is one of the absolute pickiest eater I’ve ever witnessed. That was my biggest Thanksgiving accomplishment.I hope some of you make this pie because it’s not your average pumpkin pie and the candied pecans on top add a lovely crunch. If you do make it, take a photo and tag #thebakingyogini or @thebakingyogini on Instagram.
Active time: 50 minutes Inactive time: 45 minutes Total time: 1 hour 35 minutes
What you’ll need:
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup cold butter, cut into small pieces
1/2 teaspoon salt
4-6 tablespoons cold water
2 cups pureed pumpkin (not pumpkin pie filling!)
2/3 cup brown sugar
12 ounces evaporated milk
2 eggs+1 yolk, beaten
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh ginger
1/4 teaspoon fresh grated nutmeg
pinch ground cloves
1/8 teaspoon ground cardamom
2 pinches salt
2 1/2 tablespoons bourbon or brandy
zest from 1/2 small lemon
1 cup pecans (halves or whole)
1 1/2 tablespoons brown sugar
1/2 teaspoons water
1/8 teaspoon vanilla
2 pinches salt
1/8 teaspoon fresh cracked pepper
In a large mixing bowl combine the all-purpose flour, whole wheat pastry flour, and salt. Add the cold butter cut into the flour mix with a pastry cutter or two knives. You know you’re done when the mixture looks like sand pebbled with small pieces of butter (you don’t want the butter to melt or have large chunks). Add the water, 1-2 tablespoons at a time and mix lightly with a fork. Only add enough so that the crust sticks together, not so it’s sticky. Form the crust into a ball, then flatten a bit. Cover with plastic wrap and refrigerate for 2 hours to overnight.
In a large mixing bowl, beat together the pumpkin, brown sugar, evaporated milk, and eggs. Add the spices, brandy, and lemon zest. Mix until smooth.
Preheat oven to 425˚F.
Roll out the pie dough to about 1/2” thick and place in a 9”, glass pie plate. Flute, crimp, or do whatever you’d like with the edges. Add the filling.
Place the pie in the oven (with the rack in the middle) and bake at 425˚F for 15 minutes. Turn the oven down to 325˚F and bake for 25-35 minutes longer. You know it’s done when the crust is golden and a toothpick inserted into the center of the filling comes out almost clean.
While the pie is cooking, it’s time to candy those pecans! Mix the brown sugar, water, vanilla, salt, and pepper in a small bowl, set aside. Toast the pecans in a clean skillet on medium heat. Make sure to watch them like an eagle because they will burn if you don’t. For real. Once they are toasted (5-6 minutes) carefully pour the sugar water mixture over the nuts. Mix them quickly then place on a paper towel. Allow to cool while the pie cools.
Allow to cool on a cooling rack for 2-3 hours, put the candied pecans on top, and enjoy!
*Take the pie dough out of the refrigerator 30 minutes before you plan on rolling it out.
*Serve with a dollop of vanilla ice cream or whipped cream.