Bourbon Pumpkin Pie with Nutmeg Tuiles

Traditionally associated with Thanksgiving, pumpkin pie nevertheless worth serving all autumn long. Here we put a spin on the classic by adding a shot of bourbon to the filling and dressing up the pie by accompanying it with thin, crisp cookies known as tuiles.

 

Bourbon Pumpkin Pie with Nutmeg Tuiles

 

For the tuiles:

1/2 cup (4 oz./125 g) granulated sugar

2 egg whites

1/3 cup (3 oz./90 g) unsalted butter, melted and cooled slightly

1/3 cup (2 oz./60 g) all-purpose flour

1 tsp. freshly grated nutmeg

 

For the pie:

1 batch Basic Pie Dough

2 1/2 cups (20 oz./625 g) pumpkin puree (from about 1 1/2 cans, each 15 oz./470 g)

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1/2 cup (4 oz./125 g) granulated sugar

1 Tbs. all-purpose flour

1/2 tsp. kosher salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. freshly grated nutmeg

2 whole eggs plus 2 egg yolks

1 cup (8 fl. oz./250 ml) heavy cream

3 Tbs. bourbon

2 Tbs. fresh lemon juice

1 vanilla bean, split and seeds scraped, seeds reserved

 

Whipped cream for serving

 

To make the tuiles, in a bowl, stir together the granulated sugar and egg whites until combined. Stir in the melted butter, flour and nutmeg. Cover the bowl and refrigerate the batter for at least 2 hours or up to 4 hours.

 

Preheat an oven to 350°F (180°C). Line a baking sheet with a Silpat liner or parchment paper.

 

For each cookie, spoon 1 Tbs. batter onto the prepared baking sheet and use an offset spatula to spread the batter into a long, thin strip. Bake until golden brown, 7 to 8 minutes. Let the tuiles cool for 30 seconds, then twist each one around the end of a wooden spoon to create spirals. Alternatively, let the tuiles cool completely and then break into small pieces to use as a garnish for the pie. The tuiles can be stored in an airtight container for up to 3 days.

 

To make the pie, increase the oven temperature to 400°F (200°C).

 

Roll out the pie dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer the dough to a 9-inch (23-cm) pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Freeze for 15 minutes.

 

Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Bake until the crust starts to set, about 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes. Reduce the oven temperature to 375°F (190°C).

 

Meanwhile, in a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger and nutmeg and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, bourbon, lemon juice and vanilla bean seeds and whisk until smooth. Pour the filling into the cooled piecrust.

 

Place the pie dish on a baking sheet. Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with aluminum foil if they brown too quickly. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Spoon the whipped cream into the center of the pie and garnish with the tuiles. Serves 12.

 

Williams-Sonoma Test Kitchen