BOURBON PUMPKIN PIE WITH PECAN STRUESEL
From Food & Wine, posting for safekeeping. I'm not a huge pumpkin pie fan, but I love bourbon and streusel... so here's a pie where hubby and I can compromise! Prep time includes pre-baking of pie crust.
Provided by Raquel Grinnell
Categories Dessert
Time 2h
Yield 1 10-inch pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
- In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
- In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
- Pour the custard into the baked pie crust (pre-bake according to package directions). Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
- The pie can be refrigerated overnight. Serve with sweetened whipped cream.
Nutrition Facts : Calories 518.8, Fat 31.8, SaturatedFat 14.2, Cholesterol 117.6, Sodium 326.5, Carbohydrate 49.6, Fiber 2.9, Sugar 28.4, Protein 6.3
BOURBON PUMPKIN TART WITH PECAN STREUSEL
Steps:
- Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat to 350 F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 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" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it 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 whipped cream.
MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL
Provided by Food Network
Categories dessert
Yield 1 (9-inch pie), 6 to 8 servings
Number Of Ingredients 23
Steps:
- To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
- While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
- Preheat the oven to 425 degrees F.
- Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
- To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
- Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
- Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
- Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
- Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.
VANILLA-BOURBON PUMPKIN PIE
Provided by Nancy Fuller
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
STREUSEL PUMPKIN PIE
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
BOURBON PUMPKIN TART WITH WALNUT STREUSEL
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 14 servings.
Number Of Ingredients 28
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.
Nutrition Facts : Calories 463 calories, Fat 26g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 364mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
BOURBON PUMPKIN TART WITH WALNUT STREUSEL
Made this for Thanksgiving 2005. Excellent recipe! The fact that this is a tart recipe takes away the stress of making a perfect pie crust, since tart pastry is much more forgiving. We also LOVED LOVED LOVED the streusel on top of this! Excellent!!! From Fine Cooking magazine. (PS: Note that this tart is much better if it sits overnight.)
Provided by spatchcock
Categories Tarts
Time P1DT35m
Yield 1 10-inch tart, 8-10 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 790.8, Fat 45.6, SaturatedFat 24, Cholesterol 196, Sodium 417.3, Carbohydrate 83.1, Fiber 2.3, Sugar 45.2, Protein 10.4
More about "bourbon pumpkin tart with pecan streusel recipes"
BOURBON PUMPKIN PIE WITH PECAN STREUSEL - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 15 minsServings 1
- Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
- In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
- In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
- Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
BOURBON PUMPKIN PIE WITH SALTED BROWN BUTTER PECAN …
From sweetpeasandsaffron.com
5/5 (13)Calories 336 per servingCategory Dessert
- In a small pot, melt the butter over medium heat. Continue to cook the butter, swirling and occasionally scraping the bottom of the pan with a spoon, until it bubbles and turns a light golden brown color. Butter should smell nutty and have small brown bits.
- Pie is done when it no longer jiggles in the middle (a slight wiggle is fine), or when a knife inserted comes out clean.
BOURBON PUMPKIN PIE WITH CINNAMON PECAN STREUSEL …
From sidechef.com
5/5 (1)Total Time 1 hrCuisine AmericanCalories 96 per serving
- Roll out Prepared Pie Dough (1) into a 12-inch circle. Transfer dough to a 9-inch pie plate. Cut away overlap.
- For the filling: In a large bowl, combine Ground Cinnamon (3/4 teaspoon), Ground Allspice (1/4 teaspoon), Ground Ginger (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/8 teaspoon), Egg (2), Canned Pumpkin Purée (1 can), Sweetened Condensed Milk (1 can), and Bourbon (2 tablespoon).
- For the streusel: Combine All-Purpose Flour (1/3 cup), Dark Brown Sugar (1/3 cup), Oats (1/4 cup), Pecans (1/4 cup), Ground Cinnamon (3/4 teaspoon), Ground Ginger (1/8 teaspoon), Unsalted Butter (2 tablespoon), and Water (2 teaspoon) in a bowl, making sure the butter and flour have been completely combined.
BOURBON PUMPKIN TART WITH WALNUT STREUSEL - PLAIN.RECIPES
From plain.recipes
MAPLE PUMPKIN PIE WITH PECAN STREUSEL BY MICHELE'S PIES ...
From goldbelly.com
BOURBON PUMPKIN PECAN PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BOURBON PUMPKIN PIE WITH A SALTED BROWN BUTTER PECAN STREUSEL
From foodiecitynetwork.com
PUMPKIN BOURBON PIE WITH PECAN STREUSEL
From washingtonpost.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL RECIPE - ROBERT ...
From mastercook.com
FOODCOMBO
BOURBON PUMPKIN TART WITH WALNUT STREUSEL - PLAIN.RECIPES
From plain.recipes
BOURBON PUMPKIN PIE WITH SALTED BROWN BUTTER PECAN STREUSEL
From pinterest.ca
BOURBON PUMPKIN PIE WITH PECAN STREUSEL - LACTO OVO ...
From fooddiez.com
BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
From myroilist.com
BOURBON PUMPKIN TART WITH WALNUT STREUSEL RECIPE: HOW TO ...
PIXELS + CRUMBS
From pixelsandcrumbs.com
BOURBON PUMPKIN TART WITH WALNUT STREUSEL RECIPE ...
From webetutorial.com
FOOD API: BOURBON PUMPKIN TART WITH WALNUT STREUSEL
From myfoodapi.blogspot.com
BOURBON PUMPKIN & MAPLE PECAN PIE - MAD RIVER DISTILLERS
From madriverdistillers.com
FOODIE FRIDAYS: BOURBON PUMPKIN PIE WITH CINNAMON PECAN ...
From thecuriousplate.com
BOURBON PUMPKIN PIE WITH CINNAMON PECAN STREUSEL | TASTY ...
From tastykitchen.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL RECIPE - FOOD NEWS
From foodnewsnews.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL RECIPE - PINTEREST
From pinterest.com
BOURBON PUMPKIN TART WITH WALNUT STREUSEL RECIPE: HOW TO ...
From preprod.tasteofhome.com
BOURBON PUMPKIN TART WITH WALNUT STREUSEL - RECIPE ...
From finecooking.com
BOURBON PUMPKIN PIE WITH SALTED BROWN BUTTER PECAN STREUSEL
From pinterest.ca
PUMPKIN PECAN PIE - CHELSEA'S ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL — PIXELS - CRUMBS
From pixelsandcrumbs.com
PUMPKIN BREAD PUDDING WITH PECAN STREUSEL & BOURBON CREAM ...
From wavesinthekitchen.com
PUMPKIN PECAN STREUSEL TART • SATURDAYS WITH FRANK
From saturdayswithfrank.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL - CREATE THE MOST ...
From recipeshappy.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL BY GRIERMOUNTAIN ...
From thefeedfeed.com
PUMPKIN PECAN STREUSEL TORTE - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE PUMPKIN PIE WITH BOURBON AND PECAN STREUSEL
From whatmorgandoes.com
PUMPKIN BOURBON PIE WITH PECAN STREUSEL - WASHINGTON POST
From washingtonpost.com
BOURBON PUMPKIN PIE WITH CINNAMON PECAN STREUSEL ...
From reddit.com
PUMPKIN PIE WITH PECAN STREUSEL TOPPING RECIPE
From thespruceeats.com
You'll also love