Bourbon Pumpkin Pie With Toasted Walnuts Food

BOURBON PUMPKIN PIE

Steps:

• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
• Whisk together remaining ingredients and pour into cooled shell.
• Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.

VANILLA-BOURBON PUMPKIN PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
• Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
• Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

BOURBON PUMPKIN PIE WITH TOASTED WALNUTS

Steps:

• Preheat oven to 425 degrees
• Combine all ingredients for filling, mix well and pour mixture into unbaked pie shell.
• Bake at 425 for 10 minutes then reduce heat to 350F and bake additional 45 minutes or until set. Cool.
• To Make the Topping
• Combine the butter and 1/4 cup of brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved.
• Add the nuts and 3 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie.
• To Flame the Pie
• Heat the 2 Tbsp of bourbon in a small saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie. Serve pie when flames die down. (Or just heat the bourbon and let it simmer for a minute or two to burn off some of the alcohol before pouring on top of the walnuts)

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Steps:

• Make the tart crust: Using a mixer with a paddle attachment, mix the flour, sugar, orange zest and salt in a large bowl on low speed for about 30 seconds.
• Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed, until the dough is just combined.
• If the dough is too dry to come together, add more cream a tablespoon at a time.
• Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap.
• Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.
• Make the filling:.
• Spoon the pumpkin into a large bowl.
• Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, spices and salt. Whisk about 30 seconds. Whisk in the cream and bourbon. Set aside.
• Make the topping:.
• Combine the flour, sugar, cinnamon and salt in a food processor fitted with a metal blade. Pulse briefly to mix.
• Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.
• Assemble the tart:.
• Position the oven rack in the center of the oven and heat to 350 degrees F.
• Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 10 minutes.
• Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16-inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2-inch thick.
• Pour the pumpkin mixture into the unbaked tart crust.
• Scatter the streusel mixture evenly over the unbaked pumpkin filling.
• Bake until the topping is evenly cooked and no longer looks wet in the center, 50-65 minutes.
• Let the tart cool on a rack for at least 2 hours before serving, or, after it cools, wrap in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours.
• Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream if you like.

BOURBON PUMPKIN PIE

Steps:

• Roll out 3/4 of the dough 1/8 of an inch thick on a lightly floured surface; fit it into a 10-inch (6 cup) pie plate, and trim the edge, leaving a 1/2-inch overhang.
• Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.
• Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
• Roll out the remaining dough 1/8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.
• Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm.
• Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F oven for 12 to 15 minutes, or until they are golden.
• Transfer the leaves to a rack and let them cool completely.
• In a bowl, whisk together the pumpkin, the brown sugar, the spices, the salt, the heavy cream, the milk, the eggs, and the bourbon until the filling is smooth and pour the filling into the shell.
• Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F oven for 1 hour, or until the filling is set but the center still shakes slightly.
• The filling will continue to set as the pie cools.
• Transfer the pie to a rack and let it cool completely.
• Garnish with the pastry leaves just before serving, and serve with whipped cream.

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Steps:

• Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes. , On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. , Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling. , Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

EASY BOURBON WALNUT PIE

Steps:

• Set oven to 350 degrees (bottom oven rack).
• Roll out pastry on a floured surface into about a 14-inch round circle.
• Transfer to a glass pie plate.
• Fold edge under and crimp decoratively.
• Place in the fridge while mixing the filling.
• To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
• Add in the walnuts; mix to combine.
• Pour the filling into the prepared pie crust.
• Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
• Cool pie completely.
• Cut into slices and dollup with whipped cream.

PUMPKIN POUND CAKE WITH A CREAM CHEESE GLAZE AND TOASTED WALNUTS

Steps:

• Batter:.
• Preheat oven to 325°F; position rack in lower third of oven.
• Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
• In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
• In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
• Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
• Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
• Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
• Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
• Glaze:
• Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.

BOURBON WALNUT PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
• For filling:
• Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.