Wednesday, December 9, 2009

Handmade - Mini Pumpkin Maple Bourbon Pies

Some people taste something and decide it needs lemon. Sometimes salt. Lately, I often find myself adding one of two things, bourbon or bacon. And at some point soon I am determined to find an occasion to use both at the same time.

Last week Amy extended an invitation to sell some co-handmade good at a Handmade East Bay event (complete with DJ). I readily agreed and we decided the Pepitas Brittle and some mini pumpkin pies would be the perfect items to sell. This meant I had some recipe testing to do. I decided to do the baking on the day of Amber's 30th (she was dutifully studying and attending class that evening, so I offered up pie on a study break).

And so the mini maple bourbon pumpkin pies were born. I cheated on this recipe and used roll out store-bought crusts. The next round I'm going to try a filo dough crust as well. The bourbon isn't too overpowering in this recipe, it's just the smallest hint. These, along with the pepitas brittle, make great holiday gifts.

If you'd care to attend the East Bay Craft Event this Sunday, shoot me an email!

Mini Pumpkin Maple Bourbon Pies
adapted from Bon Appetit
alternatively, will make 1 9inch pie

two store bought pie crusts (use the ones that you can unroll and cut like cookie dough)

2 eggs
3/4 cup half and half
3 tbsp maple syrup
3 tbsp bourbon
3/4 tsp vanilla extract
1 1/2 cups canned pumpkin
6 tbsp packed brown sugar
3 1/2 tsp all purpose flour
1 1/2 tsp pumpkin pie spice
1/2 tsp salt

For mini pies, grease four 5inch tart pans (you can find these at a kitchen supply store, I got mine at Sur La Table) and for a regular pie, one 9inch pie pan. Pre-heat the oven to 400. Put the crust into the pans, line the crust with foil and add dried beans or lentils to weigh the crust down. Bake for 10 minutes. Remove foil and beans, pierce the crusts several times with a fork. Bake 5 more minutes. Remove and cool on racks. Reduce oven to 350.

Whisk eggs and next 3 ingredients in a medium sized bowl. Whisk pumpkin, sugar, flour, spices and salt in another medium bowl; add to the egg mixture whisk until well-blended. Pour filling into the crusts.

Bake the pies until the filling is puffed around the edges and the center jiggles only slightly when the pans are shaken. About 1 hour. Remove and set aside to cool.

1 comment:

  1. awesome twist on classic pumpkin. the faint bourbon aftertaste is the best!