Pumpkin pie can sometimes be boring, but not this one!  A few years ago I tried a recipe for a Thanksgiving pie that was passable but the pie crust was spectacular.  So I made the crust again and filled it with pumpkin, spices and a shot of Bourbon. Now this is what we call a spectacular Thanksgiving pumpkin pie.

Spiked Pumpkin Pie
Crust Ingredients:
5 tablespoons unsalted butter, melted
plus more for buttering pie plate
1 cup finely crushed gingersnap cookies*
(about 20 2 inch cookies)
1/2 cup finely chopped pecans, toasted
2 tablespoons sugar
2/8 teaspoon salt

Directions:
Preheat oven to 350 degrees.
Butter and lightly flour glass or ceramic pie plate.
Mix together all crust ingredients and press evenly over bottom and up sides of pie plate.
Bake 6 minutes, then cool.

Filling Ingredients:
2 cups cooked pumpkin (I use canned)
2 tablespoons melted butter
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon mace
1 teaspoon cinnamon
1 tablespoon fresh lemon juice
3 tablespoons Bourbon
2 eggs
2 tablespoons flour
1/2 cup granulated white sugar
1/2 cup dark brown sugar
dash salt
1 cup whole milk

Directions:
Increase oven temperature to 450 degrees.
Combine pumpkin, melted butter, spices, Bourbon and lemon juice.
In a separate bowl, beat eggs until light and fluffy.  Add flour and, when blended, add sugars, salt and milk.
Combine the two mixtures and pour into the pecan and gingersnap pie crust.  Bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30 minutes or until custard sets.  Cool.
Garnish pie with freshly whipped cream if desired.
*I use Trader Joe’s Triple Ginger Snaps.

Happy Thanksgiving to All!

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