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Category: Desserts

Pumpkin pie with bacon and bourbon crust

Pumpkin pie with bacon and bourbon crust
Kirk McKoy / Los Angeles Times

For pumpkin lovers, there may be nothing better than a simple slice of a great pie. That rich, velvety custard filling baked atop a flaky, golden crust, a great pumpkin pie is a thing of sheer beauty, a perfect way ... Read more

About 1 hour, plus chilling and freezing times for the dough and shell | Makes 1 (9-inch) pie
Note: Refrigerate the dough at least 2 hours, preferably overnight, to give the dough sufficient time to relax; otherwise, it may toughen and shrink while baking. If using shortening instead of the bacon grease, increase the salt by 1/4 teaspoon (to 3/4 teaspoon). For a nice sheen, brush the crust with egg white before baking.

Bacon and bourbon pie crust

  • 1 1/2 cups (6.4 ounces) flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3 tablespoons cold bacon grease or shortening, cut into 3 pieces
  • 5 tablespoons cold butter, cut into 1/2 -inch cubes
  • 2 tablespoons cold bourbon
  • 2 tablespoons ice water, more as needed

Step 1To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the bacon grease and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Step 2On a lightly floured surface, roll the dough out into a round roughly 13 inches in diameter. Place in a 9-inch baking dish, crimping the edges as desired. Freeze the formed shell for 20 to 30 minutes before filling and baking.

Pumpkin pie

  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 3/4 cups (15 ounces) pureed cooked pumpkin
  • 1/4 cup plus 2 tablespoons maple syrup, preferably grade "B"
  • 3 eggs
  • 1 1/3 cups half-and-half
  • 1 prepared unbaked pie shell

Step 1Heat the oven to 375 degrees. In a large bowl, whisk together the sugar, cinnamon, ginger, allspice, cloves, nutmeg and salt.

Step 2Whisk in the pumpkin until the sugar and spices are evenly incorporated. Whisk in the maple syrup. Whisk in the eggs, 1 at a time, until incorporated. Slowly whisk in the half-and-half.

Step 3Pour the filling into a prepared pie shell and bake until the custard is set (the filling should barely jiggle when tapped), about 45 minutes to an hour. Remove to a rack and cool to room temperature.

Variations

To make the dough by hand: Whisk together the flour, salt and sugar in a large bowl. Add the bacon grease and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and stir together just until incorporated. Gently press the crumbly mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Each of 8 servings:
378 calories; 7 grams protein; 45 grams carbohydrates; 2 grams fiber; 19 grams fat; 10 grams saturated fat; 118 mg cholesterol; 21 grams sugar; 346 mg sodium.
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