Braided Bourbon Pumpkin Pie

in Desserts

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

Has anyone ever told you that you resemble a particular kind of animal?

When I was in 2nd grade the “mean kid in class” stood up in front of everyone and said I looked like a turtle. I remember my brain immediately thinking of cute animated sea-turtles that swim underwater and have adorable little feet. I didn’t take it as an insult…at first. But then all the other kids started laughing and I quickly realized what was going on. Always remember that when a boy tells you that you look like an animal, it means he hate/likes you.

Then when I was in 6th grade a boy told me I looked like a squirrel. Again, I think squirrels are pretty cute (minus the rabbies part) and took it as a compliment, sorta. Until…I realized that I shouldn’t. For the remaining school year he called me squirrel instead of Adrianna. I didn’t mind it nearly as much as I should’ve.

Have you ever been told you look like a horse? A rabbit? A sloth? If you have, don’t take it as an insult, just think of the cutest most animated horse out there. They’re most likely super pretty. Random lessons from me on this Monday!

Ok enough, let’s talk pie/pretty braids/bourbon!

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

I love a pretty braid involving pastry dough (evidence: here and here).

This situation is deceivingly complicated but it SO isn’t.

You start with making the pie dough. Easy. I actually made mine the night before to save on some time. If you’re making this for Thanksgiving, you can make the pie dough, roll it out and fill it in the morning.

Here’s a little step-by-step to make things a little easier.

The recipe below yields two pastry dough discs. The first one should be rolled out flat to fit in your pie dish. After you get it in the pie dish, you want to trim it all around, leaving a little overhang because there will be shrinkage in the oven.

Shrinkage will happen, people!

After you trim it, place it in the fridge.

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

The second pastry dough disc is what we’ll use to make the pretty braided edge. Roll it out like you did with the first one (1/8-inch thickness). Using a sharp knife, cut 1/4-inch strips.

Lay the three strips side by side and dip your finger in water, pressing the three together at the very top.

I then added a pinch of flour to hold the three strips together.

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

And then you braid.

I cut off the top, which is sort of unattractive, and the bottom, which gets sort of scraggly. Then I took that strip and took it to the fridge and placed it around the crust.

I repeated this, until I had enough to go around the entire pie.

After I had enough braids, I took the whole thing out of the fridge, and did a little permanent surgery.

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

I took the strips off the pie crust, lined it with water and pressed the separate braids together so they created a union. This way it just looks like one big braid all the way around, when in actually it’s more like five, smallish braids.

Secrets! Illusions! We likeee.

In the freezer for 15 minutes and then a par-bake (with pie weights aka uncooked beans or rice) for 15 minutes.

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

And then the filling is mixed up.

I recommend you start at 3 tablespoons of bourbon and then work your way up. I ended up adding 4 1/4 tablespoons.

Keep in mind that some of the bourbon flavor will be lost after it cooks. Also, keep in mind that bourbon is delicious.

Also, don’t add too much because alcohol doesn’t cook so your pie won’t set if you add much more than 4 1/4 tablespoons.

In the oven for 45 minutes. At the 10-minute mark I checked on it and decided I wanted to tent the edges of the pie with foil. I didn’t want the crust to get too browned. I recommend you do this too.

Let it cool and slice, eat, enjoy. There’s bourbon and pumpkin in this thang!

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

Two Monday lessons for you: Bourbon is delicious and resembling an animal is a compliment.

I should have my own self-help talk show. BYE!

Braided Bourbon Pumpkin Pie // www.acozykitchen.com

Braided Bourbon Pumpkin Pie

Print this recipe!

Pastry Dough:
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoons fine-grain sea salt
2 sticks unsalted butter, very cold
3/4 cup cold water, plus 1 tablespoon

Filling:
1 (15-ounces) can pure pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
4 1/4 tablespoons bourbon
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon fine-grain salt

Whipped Cream:
1/2 cup heavy cream
2 tablespoons sifted confectioners sugar
1/2 teaspoon pure vanilla extract

Pie size: 9 1/2-inch pie dish

1. In a large bowl, combine the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 5-7 minutes. Meanwhile, measure out your cold water and add a few ice cubes.

2. Working quickly, and using your hands, break the butter bits into the flour until they resemble the size of small peas. Add 1/2 cup of water and mix using your hands. This is a little bit of a messy process but it goes quickly! The mixture will be super crumbly at this point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 5 more tablespoons of water, equaling the measurement above. This may vary for you. The dough shouldn’t be too too wet, it’s fine if it’s a little crumbly. The moisture will distribute throughout the dough while it’s chilling in the fridge. Lightly dust your counter, and dump the dough onto it. Knead a few times more until it comes together and divide the dough, forming two discs. Wrap both discs in plastic wrap and transfer to the refrigerator to chill for 1 hour or overnight.

3. Take the first disc and roll out the 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 1/4-inch overhang. Fold overhang under and lightly press against rim of the pie dish. Lightly prick the bottom of the pie dough all over with a fork. Transfer to the refrigerator.

4. Grab the second disc and roll out the dough like you did the first one: on a lightly floured surface into a 12-inch round. Using a sharp knife, cut 1/4-inch strips. Take three strips and lay them side by side. Dab the top with a few droplets of water and press them together so they’re conjoined, top with a pinch of flour. Braid the strips downward. Trim the top and bottom, using your knife. Walk the strip to the refrigerator and gently place it around the pie crust. Repeat the process until you have enough strips for the entire pie.

5. Remove the pie from the refrigerator and remove the strips. Using a pastry brush or your fingers, moisten the outer rim of the pastry dough. Place the strips along the outer edge of the pie and gently press down. This will secure the braided rim to the pie. With moistened finger tips, press at the points where each braid meets the other one, locking them together. (Did you enjoy that pun? Sorry!) Transfer to the freezer to chill for 10 minutes.

6. Preheat oven to 375°F with rack in the middle. Line the pie 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 lightly golden all over, 10 to 15 minutes more. Cool completely.

7. Whisk the filling ingredients together until smooth. If there are visible lumps, either from the sour cream or pumpkin puree, run it through a sieve. Transfer the pie dish to a baking sheet and pour in the filling.

8. Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). IMPORTANT: At the 10-minute mark, create a tent around the edges of the pie, using strips of foil. This will ensure that the pies crust won’t brown too much. Cool completely before serving, about 2 hours. If you slice it up too soon, you might have a runny center.

9. Serve with whipped cream, if you like. To make, add all of the ingredients to a medium bowl and whisk, using a hand-mixer, until light and fluffy, about 1 minute or so.

Filling recipe tweaked from Bon Apetit

Yields one 9 1/2-inch pie

{ 48 comments… read them below or add one }

Heather November 11, 2012 at 5:15 pm

This looks delicious. Have been looking for a way to make pumpkin pie less boring. Here’s a solution…booze and braids!

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jaime @ sweet road November 11, 2012 at 5:31 pm

Beautiful touch!

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Katrina @ Warm Vanilla Sugar November 11, 2012 at 6:25 pm

This filling sounds soooo fantastic! LOVE it!

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Christina @ The Beautiful Balance November 11, 2012 at 10:26 pm

Bourbon and pumpkin is an incredible combo. Is there bourbon in the coffee that is pictured :P

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Adrianna November 11, 2012 at 10:28 pm

Ha! No but there should be!

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marissa @ the boot November 11, 2012 at 11:37 pm

haha, in 4th grade a girl said i looked like a “sabertooth tiger” because i had crooked teeth. i was so impressed with her animal knowledge that i didn’t even get mad! i’ve always wanted to braid my pie, thank you so much for these great photos!

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Adrianna November 11, 2012 at 11:43 pm

HAHA! That’s pretty specific. Not just a tiger, but a SABERTOOTH.

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Margherita November 11, 2012 at 11:44 pm

The braided part is fantastic, not to mention the bourbon…I’m sure my friends would really much enjoy a bit of booze in their pie on Thanksgiving!

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Margherita November 11, 2012 at 11:44 pm

II’, sure my friends will love a bit of booze in their pi on Thanksgiving: I’m soooo making this!

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Sophie @ The Cake Hunter November 12, 2012 at 12:58 am

I love the braided edge. We are celebrating Thanksgiving here in England for my American friend and I have been charged with making the pumpkin pie so I’ll definitely give the braided edge a go.

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little kitchie November 12, 2012 at 4:07 am

first of all, amazing pie. adding bourbon is never a bad idea, amen?

second, your post cracked me up(!) because i was the weirdy child who tried to figure out what kind of animal iiiii looked like. like, i would ask my mom, “do you think i look more like a bunny or a chipmunk? because i have these chubby cheeks…”, blah blah blah. i had one of those massive books with, like, every kind of animal in the world in it, and my friends and i would go through and say which animals we all resembled (shout out to my raccoon and koala bear pals, wherever you are). but we meant it in a good way!!

so, you’re right – total compliment :) happy monday! xx

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Adrianna November 13, 2012 at 1:00 pm

HAHA. You’re a gem. This is funny.

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Hannah-lyz November 12, 2012 at 4:32 am

Ooooh this sounds lovely! And loving the braid! I love making braided bread, so this is soo something I would do!
I’ve been called a rabbit before, and a cat, which I think is adorable! I think my FAV insult ever though, was a girl in school who always bullied me. One day, she comes up to me and says
“Look at you with your jewellery and rainbow socks, who do you think you are, The Rainbow?” Why yes…. yes I do!

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Adrianna November 13, 2012 at 1:01 pm

Rainbow Brite? Punky Brewster? Compliments!

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Hannah-lyz November 13, 2012 at 1:20 pm

Exactly! =D

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Abby@ The Frosted Vegan November 12, 2012 at 5:14 am

In elementary school I was told I looked like a mouse! Another one of those..compliment..or not..moments!

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Jackie November 12, 2012 at 9:58 am

SO making this!!!!!!! Not only does it look so beautiful, but bourbon and pumpkin, has to be delicious!!! :)

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Cowen Park Kitchen November 12, 2012 at 10:11 am

My name is Fawn, and so that was always the easy way out for people to “animalize” me. Would have been more interesting if that wasn’t the low hanging fruit though…
Love the braids, I just saw a crust in a cookbook that had tiny cut out hearts all the way around and thought about doing that for my next pie too!

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bonnie November 12, 2012 at 11:25 am

LOVE bourbon as a flavoring– and what a beautiful edge for the pie. Can’t wait to try this recipe!

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Dana November 12, 2012 at 1:48 pm

Once, I was told that I look like a newborn deer when I walk: long spindly legs at sometimes haphazard angles. The sad thing is that it was less than a year ago…

While the anxious part of me worries about having such an awkward appearance, the rest of me responds with, “Darn right I’ve got legs for miles! That’s awesome!”

I guess it’s just the angle you look at things from.

I love your braided edges on the pie. I always try to do it in one big braid, get frustrated and give up. I’m going to have to try your blending smaller braids together method.

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alaina November 12, 2012 at 4:37 pm

Hey there, I was just wondering what kind of Bourbon you used. I don’t drink much so I wouldn’t really know what to look for.

thanks!

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Adrianna November 12, 2012 at 4:42 pm

I used Bulleit Bourbon. So good!

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lori x November 12, 2012 at 8:08 pm

that looks so so good!

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gigi November 12, 2012 at 9:46 pm

yum! the braiding is exquisite. xx. gigi. food and beauty blogger@ http://www.gigikkitchen.blogspot.com

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Let Me Eat Cake November 12, 2012 at 10:34 pm

no one ever told me i looked like an animal but the did call me pistachio because they couldn’t pronounce my name :/ wahhh. that is one purty pie man seriously awesome!

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Adrianna November 13, 2012 at 1:01 pm

Nastassia! Pistachios! HAHA

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suzanne Perazzini November 12, 2012 at 11:29 pm

You are very dedicated to your art. That braid is genius. At least you were named after two reasonable animals but I am not sure about being called a sloth. It would be hard to put a good spin on that.

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Holly Henderson November 13, 2012 at 12:47 pm

When I was in 10th grade, my friend from our dance team told me I looked like a dinosaur, but I think she meant a little cute one, like from Land Before Time.

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Adrianna November 13, 2012 at 1:02 pm

Land Before Time dinosaurs were the cutest EVER. Compliment alert!

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Loretta | A Finn In The Kitchen November 13, 2012 at 1:12 pm

I feel like I’ve been getting more shrinkage with my pie crust than usual. I think I need to change something up! This braided edge is gorgeous and doesn’t look too terribly hard…

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Adrianna November 13, 2012 at 1:37 pm

I think the extra dough hanging off the edge is key AND freezing the pie dough prior to sticking it in the oven. Pies are fickle little delicious things, unfortunately.

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Rachel Rose November 13, 2012 at 4:28 pm

this looks awesome!! definitely trying. beautiful job on the braided crust, I think this one will take some practice for me..

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Whitney @ The Newlywed Chefs November 13, 2012 at 5:35 pm

What a beautiful crust and yummy sounding filling. Anything with a little sweet and a little bourbon sounds good to me!

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Carrie @ the cook's palette November 13, 2012 at 9:58 pm

Oh, wow! Pumpkin pie AND bourbon? I’m in! I may need to make this for Thanksgiving this year. Love the touch of the braided crust.

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NicoleD November 14, 2012 at 10:52 am

YES! This is a very good idea! I love bourbon everything. Ugh to boys who hate/like you.

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createengwp November 14, 2012 at 9:00 pm

Wow, I like the braids. Well done!

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Martha November 15, 2012 at 10:23 am

Oh that is a gorgeous looking pie! I love the braided edge.

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Katie @ Blonde Ambition November 15, 2012 at 11:43 am

This braided crust is beautiful!!!

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Cass @foodmyfriend November 15, 2012 at 4:20 pm

It’s like hair braiding! I love this. I don’t know where to get canned pumpkin in Australia which is kind of annoying. I wouldn’t want to steal the limelight from Tylers Mom though. Yes, he calls her ‘Mom’. Unusual here. They do Thanksgiving because his Dad is American. love it :)

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Sophie November 18, 2012 at 7:41 pm

This is so beautiful! LOVE the addition of bourbon… isn’t everything a little bit better with a little bourbon?! ;) You do wonderful work here! xo

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Angela November 19, 2012 at 7:51 am

This pie crust is stunning. It looks like one of those “I could never make something that looks that good” recipes.

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theGoodiePlate November 19, 2012 at 8:18 pm

Beautiful! I love making braids for the pie crusts. This is a lovely recipe :)

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Amanda @ Once Upon a Recipe November 22, 2012 at 8:31 am

I cannot get over the beauty of this braided pie crust. I have never even made a pie crust (Ok, I did…once), nevermind made it look like a piece of art. Dang girl!

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Clair November 23, 2012 at 8:25 pm

This was an amazing pie. My husband said to throw all my other pumpkin pie recipes out. I served it with Bourbon Whipped cream and everyone loves it.

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Hester November 24, 2012 at 11:29 am

Hi Adrianna!
What’s your pie crust recipe? I can’t find one I like!

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Adrianna November 24, 2012 at 11:33 am

It’s included in this recipe. It’s at the beginning of this recipe. I called it Pastry Dough.

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Allison @ thebakingyear February 16, 2013 at 12:03 pm

the braiding here is beautiful!!!

-Allison, thebakingyear.wordpress.com

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Amanda November 26, 2013 at 6:30 pm

Um, I’m making this right now and beyond ready to dive in. Hope all is well lady! xo

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