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pumpkin pie

Well ain’t you just the prettiest lil’ pie…..

Before Thanksgiving I searched and searched and searched for *The* Perfect Pumpkin Pie recipe. In order for my perfect pumpkin pie to be, well, perfect, it needed one essential CW ingredient: Chocolate. But the chocolate couldn’t be the main ingredient, because this would be pumpkin pie. It needed to be an accent. And not some sort of swirl. It needed to be a bold accent. It was just plain old necessary.

I was coming up short in most of my searches, and was about to print out the good ol’ classic Libby’s, when Joanne’s recipe popped up in my feed for Maple Pumpkin Bourbon Pie (with a chocolate crust). I gasped. I swooned. I almost fainted at the perfection laid before my very eyes. Not only was it pumpkin. Not only was it boldly accented with a chocolate crust. But it had the added bonus of both bourbon and maple in the mix.

pumpkin pie 5

Joanne, I bow down to you for eternity for this recipe. It was absolutely phenomenal. Everyone oo-ed and ahh-ed over this at the Thanksgiving table. My mother-in-law had a slice for breakfast the next day. I had to loudly proclaim to save at least one slice of pie for me as a leftover…

In other words…

Make this pie.

Decadent Pumpkin Pie

(With Hint of Maple and Bourbon, and a Chocolate Crust)
From Joanne Eats Well With Others
Serves 6 – 8
Printable Recipe


For the chocolate pie dough

    • 1/4 cup plus 1 tbsp Dutch process unsweetened cocoa powder
    • 3 1/2 tbsp sugar
    • 1 tsp salt
    • 1 1/4 cups plus 1 tbsp all purpose flour
    • 8 tbsp chilled unsalted butter, cut into 1/2-inch pieces
    • 1 large egg yolk
    • 1/4 cup cold water
    • 1/2 tsp apple cider vinegar

For the pie

  • 4 large eggs
  • 15 oz canned pumpkin puree
  • 1/4 cup greek yogurt
  • 2 tbsp bourbon
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 3/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup heavy cream


  1. For the pie dough, pulse the cocoa powder, sugar, salt and flour in a food processor to combine them. Add the butter to the processor and pulse until the mixture resembles coarse, wet sand.
  2. In a small bowl, whisk together the egg yolk, vinegar, and 1/4 cup cold water. Drizzle into the food processor and pulse until mixture starts to come together. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Wrap in plastic wrap and chill in the fridge for at least an hour but up to 48 hours.
  3. When ready to bake the pie, roll out the pie dough on a lightly floured work surface to a 14-inch round. Transfer to a 9-inch pie plate. Trim so that there is about a 1-inch overhang, folding the overhang under the pie and crimping, if desired. Chill the plate in the freezer for 15 minutes.
  4. Preheat the oven to 350. If you have dried beans, line the pie with parchment paper and fill with dried beans. Bake until the crust is dry around the edges, about 15 – 20 minutes. Remove the beans and parchment paper and bake for 5 minutes more, or until crust looks dry. Brush the bottom and sides of the crust with a beaten egg. Return to the oven and bake for 3 minutes. Set aside while you make the filling. (CW Note: I didn’t have beans, but did still pre-bake the dough. I did so for about 15 minutes, then 2 minutes after glazed with the egg. No more or you’ll risk burning it!)
  5. When ready to make the filling: In a bowl, whisk together the pumpkin, Greek yogurt, bourbon, cinnamon, salt, ginger, and nutmeg. Whisk in the remaining 3 eggs. Set aside.
  6. Pour the maple syrup into a small saucepan, along with the vanilla. Bring to a boil, then reduce heat to medium-high and simmer until mixture thickens, about 3 minutes, stirring frequently. Remove from the heat and slowly stir in the cream, stirring until smooth. Slowly whisk the hot maple cream into the pumpkin mixture.
  7. Pour the filling into the pre-baked pie crust. Bake the pie until it is set around the edges but the center barely jiggles, 50-60 minutes. (Line edges of crust with foil if browning too much halfway through.) Transfer to a wire rack to cool. Top with whipped cream to serve.

pumpkin pie 4

My Two Cents:

The pie plate that we used for this pie was a little shallow, so there was too much filling. But fear not! We simply put the extra custard filling into little ramekins and baked them alongside the pie — they took about 25 – 30 minutes. Beautiful, little, crustless pumpkin maple custards…ummm I can’t complain about that. So really, you could skip the crust and go for just the custard.

But with the crust? Ohhhhhh my. It’s hard to describe with words. All I could think was (man, I know how much butter and cream and sugar is in this, but I don’t care because I will fight people for a slice of this.)

And just because Thanksgiving has passed doesn’t mean you can’t make this. Another round of holidays are coming up. Another round of excuses to eat pie.

Enjoy! :) :)

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