First, let’s get down to important business. My Irish Creme Chocolate Layer Cake with Chocolate Mint Oreo Bark was just featured in the Buzzfeed article “21 Ridiculously Tasty Treats Made With Baileys Irish Cream”. You can find it, along with 20 other tantalizing treats, HERE. You can also find my original post for this recipe HERE.
Now on to this creamy, dreamy Bourbon Pumpkin Pie.
I had every intentions of sharing it with you before the Thanksgiving holiday; however, the Mr. & I spent our Thanksgiving streamlining & packing up our belongings for yet another move. In case you are not up-to-speed on all my drama, this would be our second move in the past 3 months.
This move was HIGHLY inconvenient to say the least; however, desperate situations call for desperate measures. You see, back in May we put a contract on a church that was being converted into what we thought would be unique & spectacular condos.
Prior to that, we had been living in a fantastic rental in the city, complete with 180 degree ocean views, off street parking (a highly coveted luxury in Boston) & a massive deck that enabled us to enjoy the para-surfers, cruise ships, intoxicating ocean breezes, & an occasional Johnny Depp sighting (read about that HERE).
Unfortunately the lease on this rental was up before the church was ready, so we had no choice but to pack up our little menagerie of pets & move into temporary housing in the suburbs as we anxiously waited for them to complete construction.
You might be wondering why on Earth we didn’t just find another place to rent in the city? Finding a short term lease in Boston is virtually impossible &, if you are lucky enough to come across one, rest assured you will be paying through the nose for it. Given this, the Mr & I were willing to bite the bullet & live in less than ideal conditions with the comfort of knowing that we would be moving into our very own home before the 3 month lease was even up.
But life couldn’t be this easy, now could it? The evil Developer pushed deadline after deadline back, which meant we would need to spend another month & then another in the temporary housing that we loathingly referred to as our dark & depressing “cave”.
Each extension meant that the Mr. would have to endure a horrid 4 hour commute yet another month. It also meant that I would continue to complain about the lack of natural light in the apartment & how difficult it was to take photos of food in such awful conditions. The Mr., being the “fixer” that he is, started forwarding articles to me on cave photography. Nice one, honey.
It started to become very obvious that one, if not both, of us would lose our minds if we continued to live in “the cave”.
I should also mention that when we placed the contract on the church, it was nothing but a shell. We had no idea what the finishes would ultimately look like. It was considered a “luxury” property, so I naturally assumed they would be similar to other luxury properties in the area. Boy was I wrong! They looked cheap, cheap, cheap & the evil Developer told us that the materials had already been ordered so we could not upgrade key features, such as the kitchen cabinets. The last straw for me was seeing the teeny tiny kitchen sink & being told that they couldn’t change it. “What?!!! You’re kidding right? I can’t even wash a cookie sheet in that sink!”
So. . .while I was in Patagonia, the Mr. made the decision to pull out of the contract on the church & instead sign a 9 month lease on an apartment that has the most heavenly city views that you will ever lay your eyes on. Every time my eyes meet that view, I can hardly believe it is real – it is that spectacular. In the morning, the rising sun magically casts a pink glow on the high-rises, making them seem all the more surreal. And if that didn’t make me giddy enough. . .. those are the very views that I see while I am busily working away in the kitchen, creating each & every dish that I will be sharing with you on The Road to Honey.
While I made preparations to move, packing up box after box, I thought it would be a brilliant idea to also bake a bunch of these Bourbon Pumpkin Pies with Black Sesame Crust. After being in Patagonia for several weeks, I was itching to get back in the kitchen, even if it meant cutting dough & packing up my socks, undies, & pots & pans in between. The Mr. looked at me like I was a raging lunatic, but a girls got to bake. So onward I went. . .baking pie after pie & taking a swig of bourbon in between for good measure.
So here they are – the most divine Bourbon Pumpkin Pies that your taste buds will ever meet. And to give these Bourbon Pumpkin Pies a little extra “je nai se qui”, I decided to add ground black sesame seeds to their crust. Oh, & a sprinkling of turbinado sugar for a nice crunch.
If you want to decorate your pies with leaves, snowflakes or gingerbread man for the upcoming winter festivities (Bourbon Pumpkin Pie isn’t just for Thanksgiving, you know?), you will want to double up on the crust. I pre-baked the cutouts & attached them to the top of the pie crust with the egg wash during the last 30 minutes of baking. I then placed the remaining pre-baked leaves on the pie itself once it was removed from the oven.
Well. . .that’s it for now. If you are interested in some stellar pie baking tips, I recommend taking a peak at Food 52’s article “Everything you need to know about pie crust” (find it HERE) & their comprehensive compilation of other pie making essentials (find it HERE).
P.S. If you enjoyed your time at The Road to Honey, I would love for you to join my on Instagram, Facebook, or Bloglovin. Or you could receive updates from my blog by entering your e-mail address in the top right corner box. See you soon.
Bourbon Pumpkin Pie with Black Sesame Crust
Serves 8 – 10
B U I L D I N G – B L O C K S:
For the Black Sesame Crust:
- 1/2 cup cold water
- 2 tablespoons apple cider vinegar
- 1/2 cup ice
- 1 1/4 cup all-purpose flour
- 2 tablespoons ground black sesame seeds (I used these)
- 1 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1 egg (both egg white & yolk)
- 2 tablespoons turbinado sugar
For the Bourbon Pumpkin Pie:
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- 2 tablespoons water
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon salt
- 1 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons bourbon
- 2 teaspoons fresh lemon juice
- 2 teaspoons Saigon cinnamon (I use this)
- 1/4 teaspoon ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of allspice
- 1 cup evaporated milk
T H E – C O U R S E:
For the Black Sesame Crust:
- In a medium bowl, combine the water, vinegar, and ice. Set aside.
- In a big bowl, mix the flour, sesame seeds, granulated sugar, & salt until they are evenly distributed.
- Quickly cut the butter into 1/2 inch pieces & add them to the flour mixture. Coat the butter with flour by stirring it around.
- Using a pastry blender, cut the butter into the flour mixture. Continue to do this until you are left with pea sized pieces. You want your crust to be flaky so take care not to over blend.
- Sprinkle 2 tablespoons of the water-vinegar mixture over the dough.
- Use a spatula to mix the dough together. Continue to add the water-vinegar mixture 1 tablespoon at a time until the dough comes together. The final product should feel dry to the touch, but should easily come together.
- Shape the dough into a flat disc, wrap it in plastic wrap & refrigerate it for at least 1 hour; however, overnight is ideal.
- Remove the dough from the fridge. To minimize cracking, allow the dough to it “warm up” at room temperature for 10-15 minutes.
- While the dough is “warming”, butter a 9 inch pie pan.
- Roll the dough out until it is about 1/8 inch thick and forms a 11-12 inch round.
- Place the dough into a well buttered pie place.
- Fold the dough overhang under & crimp the edges. If you have too much overhang, you can always trim it a bit.
- Cover the pie shell in plastic & place it in the refrigerator for 30 minutes.
- Position oven racks so they are in the center & on the bottom. Place a rimmed baking sheet on the lowest rack & preheat the oven to 425° F.
- Remove the pie shell from the refrigerator & line it with aluminum foil. Place pie weights, or enough beans to cover the entire bottom, on top of the aluminum foil.
- Place the pie pan on top of the pre-heated baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned.
- Remove the pan & baking sheet from the oven, lift out the foil & pie weights/beans. Allow the crust to cool for a couple of minutes.
- In the meantime, whisk together the egg white (reserve the yolk) & 1 teaspoon of water.
- Use a pastry brush to apply a thin layer of the egg white mixture to the sides & bottom of the crust. This will help keep the crust from getting soggy.
- Place the pie pan back onto the baking sheet & return both to the oven’s middle rack. Bake for an additional 3 minutes.
- Remove from the oven & allow the crust to cool completely before adding the filling.
For the Bourbon Pumpkin Pie:
- Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color.
- Once the butter becomes nutty, immediately whisk in the brown sugar. Carefully whisk in the water.
- Bring the mixture to a boil & continue to simmer until a candy thermometer reads 225° F.
- Remove the carmelized mixture from the heat & slowly add the cream. Whisk until the mixture is smooth.
- Set aside & allow the mixture to cool for 10 minutes, then stir in the vanilla extract.
- Pre-heat the oven to 350° F.
- Place the pumpkin puree, bourbon, lemon juice, cinnamon, ginger, nutmeg, cloves, & allspice into the bowl of a food processor and blend until smooth.
- With the food processor running on low, stream in brown butter and cream mixture.
- Whisk together the eggs, egg yolks, & salt & stream into the pumpkin mixture. Lastly, stream in the evaporated milk.
- Pour the filling into the pre-baked pie crust.
- Whisk together the egg yolk & 1 tablespoon of water. Using a pastry brush, apply a thin layer onto top of the crust. Sprinkle turbinado over the top.
- Place the pie pan on top of the rimmed baking sheet & bake on the middle rack for 45-55 minutes. To insure even cooking, 30-35 minutes into baking rotate the pan 180 degrees.
- If you notice the crust is being too brown, wrap strips of aluminum foil around it & continue baking the pie until done.
- The pie will be done when the edges are set & the center is no longer liquid. The center should still be a bit wobbly (note: the pie will continue to cook once you remove it from the oven).
- Allow the pie to cool completely on a wire wrack for 2-3 hours.