Here for the pie! What is your favorite pie? I originally posted the bourbon pecan pie recipe in 2017. I never enjoyed pecan pie — it was either too dry or too sweet & skipped it at gatherings or parties. Then Dinner at Tiffani’s Holiday Special aired… I immediately printed the recipe. OMG, delicious! The perfect balance 😋 Bonus: it makes 2 pies. That’s right : )
The pumpkin custard is lighter than your typical pumpkin pie & so flavorful! Nutmeg, cinnamon, a touch of ginger and cream. Love it! I attempted to arrange a “pretty” pecan topping = sticky fingers. I spent the afternoon baking which I love and get to share these scrumptious pies with family friends. Wishing everyone a Happy & Safe Thanksgiving/Friendsgiving 🍂🧡🦃😉
Bourbon Pecan Pie Recipe by Tiffani Thiessen – Pumpkin Custard Pie Recipe by Striped Spatula
Ingredients: 1/2 recipe all butter pie crust or premade pie crust – 15 ounce can pumpkin puree – 3 large eggs – 1 tsp vanilla extract – 1/2 cup light brown sugar, lightly packed – 1/2 cup granulated sugar – 1 tsp ground cinnamon – 1/4 tsp ground ginger – 1/4 tsp ground nutmeg – 1/8 tsp ground cloves – 1/2 tsp kosher salt – 3/4 cup whole milk – 1/2 cup heavy cream
Instructions: In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves & salt. Blend until combined. Scrape the bowl or blender canister. Add milk & cream & blend (low speed, if using a blender) for an additional 5 seconds until smooth. Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-50 minutes, until the edges are puffed and the center jiggles. The center of the pie should register 175 degrees F on an instant read thermometer. Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until chilled.