Recipes

Larceny Bourbon Pumpkin Pie Recipe

Story by Robbie Clark | Photos by Emily Moseley Bourbon is a versatile ingredient no matter what you’re preparing – and pies are no exception. As baked pastries rule the dessert tray through fall and the holiday season, we asked Executive Chef Brian Surbaugh and Pastry Chef Becc…

2017-10-08

Story by Robbie Clark | Photos by Emily Moseley

Bourbon is a versatile ingredient no matter what you’re preparing – and pies are no exception. As baked pastries rule the dessert tray through fall and the holiday season, we asked Executive Chef Brian Surbaugh and Pastry Chef Becca Schmutte of Table 310 and its sister restaurant National Provisions in Lexington, Kentucky, to whip up some pie recipes using a Bourbon that paired well with the fillings.

Larceny Bourbon Pumpkin Pie Recipe

Recipe card

Larceny Bourbon Pumpkin Pie Recipe

Ingredients

3 eggs
16 oz. pumpkin puree
12 oz. sweetened condensed milk
2 tbsp. Bourbon (we used Larceny for its sweet cinnamon notes)
2 tsp. kosher salt
2 tsp. cinnamon
1 tbsp. freshly grated nutmeg
1 tsp. powdered ginger

Instructions

1Combine all ingredients in a medium bowl and whisk together.
2Pour into a prepared pie shell and bake at 350°F for 50 minutes.
33 cups all-purpose flour
42 tbsp. granulated sugar
51 tsp. kosher salt
6½ cup shortening
71 cup buttermilk ( ½ cup whole milk, ½ cup heavy cream, 2 tbsp. lemon juice)
81 egg
9Combine flour, sugar and salt in large bowl.
10Mix in the shortening and egg by hand into flour mixture until it resembles pea sized crumbs.
11Add the buttermilk and mix until the dough just comes together.
12Wrap in plastic wrap.
13Cool for at least one hour before use.