Pumpkin Pie with Vanilla and Bourbon

Pumpkin Pie with Vanilla and Bourbon – a detailed recipe cooking.

Recipe author – Nancy Fuller

Photo of the dish: КонPulos Time: 3 hours. 15 minutes. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sand cake

• 1.5 tbsp. premium wheat flour, plus more for dusting powder
• 3 tbsp. l granulated sugar
• 1/2 tsp salt
• 10 tbsp. l cold unsalted butter, sliced into small pieces
• 1 vanilla bean cut in half, scraped seeds
• 1 tbsp. l cold bourbon

Pumpkin filling

• 1.5 tbsp. fat cream
• 2 tbsp. l bourbon
• 1 cinnamon stick
• 430 gr. pumpkin puree
• 3 large eggs
• 1/2 tbsp. granulated sugar
• 1/2 tbsp. light brown sugar
• 1.5 tsp seasonings for pumpkin pie

Recipes with similar ingredients: pumpkin puree, higher flour varieties, brown sugar, eggs, cream, vanilla extract, seasoning for pumpkin pie, cinnamon, shortbread dough, bourbon

Recipe preparation:

1. Prepare the cake: in a food processor, mix the flour, granulated sugar and salt. Add about a third of the cream oil and mix until the mixture looks like corn flour. Add the remaining oil and continue stirring until until the pieces of dough are the size of a pea. Add vanilla seeds, bourbon and 2 – 3 tbsp. l ice water; mix until the dough is combined. Lay on a sheet of plastic films; form into a disk and wrap. Chill the dough until availability, at least 1 hour or overnight.
2. Place the pan in the center of the oven and preheat to 220 ° C for 30 minutes. Meanwhile, on lightly sprinkled Roll the dough into a circle with a diameter of 30 cm with flour. Place in a 23 cm mold. Fill the overhanging edges of the dough and press it with your fingers or a fork. Cool the cake to solid state, about 30 minutes.
3. Meanwhile, prepare the filling: in a small saucepan on medium heat mix the heavy cream, bourbon and a stick of cinnamon; bring to a boil. Pour the mixture into a large bowl and lightly cool. Stir with pumpkin, eggs, granulated sugar, brown sugar and seasoning for pumpkin pie. Leave in side.
4. Cover the cake with foil, then fill with ceramic weights for pie or dried beans. Place on a hot pan in bake and bake until a light golden color over the edge of the cake, about 15 minutes. Remove the load and foil and continue bake until the cake is dry and with golden surface for another 5 minutes. Rearrange on the grill and completely cool; Leave the pan in the oven. Reduce temperature to 180 ° C.
5. Remove the cinnamon stick from the filling; pour into chilled cake and return the cake to the hot pan. Bake until cake will not become golden brown, and the filling will not harden, from 1 hour to 1 hour 10 minutes. (Wrap the cake with foil if it burns.) Put the cake on the wire rack and cool completely.