Chocolate Bourbon Pumpkin Pie (adaptation from Bon Appetit Magazine)
Makes 1 pie
Pumpkin pie is the quintessential Thanksgiving pie. Adding bourbon only makes it better.
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup sugar
1 teaspoon kosher salt
1 1/4 cups plus 1 Tbsp. all-purpose flour, plus more for dusting
1 stick chilled unsalted butter, cut into pieces
1/4 cup cold water
1 large egg yolk
½ teaspoon apple cider vinegar
4 large eggs
1 15-oz. can pure pumpkin purée or 1 lb. sugar pumpkin or cheese pumpkin roasted and pureed
1/4 cup creme fraiche
1/4 cup sugar
2 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
¾ cup pure maple syrup
½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract
1 cup heavy cream or whole milk
In a food processor pulse cocoa powder, granulated sugar, salt, and flour in a food processor to combine. Add butter and pulse until mixture resembles coarse meal and the butter is the size of lentils. Add wet ingredients and pulse until combined and the dough comes together. Wrap in plastic, chill for at least 30 minutes.
Roll out disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1” overhang. Fold overhang under and crimp edge. Chill for 15 minutes.
Preheat oven to 350°.
Whisk all filling ingredients together and pour into pie shell. Bake until filling is set, checking around 45 minutes. It can take up to an hour. Cool and serve with fresh whipped cream.