Pumpkin Bourbon Pie
2 unbaked 9" pie shells (Pastry recipe for 5 crusts given 7/7/10 under Cherry Pie or recipe 10/29/10 Pastry for Three Crusts.)
1 large can of pumpkin puree (29 Oz.)
1 t. vanilla
1 T. bourbon
1 1/2 C. sugar
1 t. salt
2 1/2 t. Vietnamese Cinnamon
1 1/2 t. ground ginger
1/2 t. ground cloves
1 1/2 cans evaporated milk (12 Oz. cans) or 2 1/4 C. half and half
Heat the oven to 400 degrees F. Using a large bowl beat the eggs well. Add the pumpkin and continue beating. Stir in the vanilla and bourbon then set aside.
Using a medium bowl and a large sieve measure the sugar, salt, and spices into the sieve and press it into the bowl to remove any lumps. Add this into the pumpkin and egg mixture and mix well. Slowly beat in the milk scraping the sides and bottom well to incorporate the ingredients well.
Pour into the two prepared pie shells and bake in the center of the oven for 15 minutes. Reduce the heat to 350 degrees F. and bake for 50 -60 minutes more until the filling is done in the center.
You may want to cover the pie edge with edge guards or foil if it is browning too quickly, this varies oven to oven. Each pie serves 6 so two pies yields 12 large slices. Top with sweetened whipped cream or ice cream.