For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon (to amplify the depth of flavor, add some to the whipped cream accompaniment, too).
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
6 hr (includes making pastry and cooling pie)
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Step 2
Preheat oven to 375°F with rack in middle.
Step 3
Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
Step 4
Whisk together remaining ingredients and pour into cooled shell.
Step 5
Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.
Recipe notes
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