Pumpkin Pie & Whiskey-Whipped Cream
You may be wondering why I’m posting a recipe for pumpkin pie in March. Normally, I wouldn’t do that, but then I realized tomorrow is Pi Day. I try not get into all those silly made up holidays (e.g. National Pizza Day, National Cookie Day, National Best Friend Day, National Walrus Day…you get the point). But I missed the boat on writing this in the fall, so now seems like an acceptable occasion to make it happen. Besides, pumpkin is fabulous anytime of year, right? So let’s celebrate Pi Day with some Pumpkin Pie & Whiskey-Whipped Cream.
Wisconsin Wheat Whiskey
The odd part about Pumpkin Pie & Whiskey-Whipped Cream is that I voluntarily used whiskey. If you know me, you may be aware that I REALLY don’t like whiskey. One time I tasted a sip–okay, not even sip–of my husband’s and I was literally coughing a sputtering. Over a drop of whiskey on my tongue. But last fall as I was scrolling through Pinterest, as I do, I saw tons of recipes for bourbon pumpkin pies. I had already baked my pie, but I thought it would be really yummy to add some to the whipped cream, like I did with Milk and Honey Chocolate Cupcakes. I consulted my cocktail-connoisseur sister, and the closest thing she had on hand was whiskey. We added a couple tablespoons to the whipped cream (one would have been sufficient), and it was really delicious! The cream and powdered sugar help mitigate the strength of the whiskey and makes for a flavorful, complex whipped cream.
Notes on the Pie
One of the most surprising things about this pie is that there is no refined sugar! I only use pure maple syrup to sweeten it. Amber syrup would be just fine, but I prefer using a darker variety for a more robust flavor. I also use agar-agar as a vegan substitute for gelatin. Since there aren’t eggs in this recipe, the whole thing could be made vegan by substituting non-hydrogenated shortening for butter in the crust and using full fat coconut cream instead of whipping cream.
- Pumpkin Cheesecake
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- Pumpkin and Pepita Muffins
- Pumpkin Scones & Maple-Nutmeg Glaze
- Spiced Banana Rum Cookies
Pumpkin Pie & Whiskey-Whipped Cream
- 1 ¼ cup all purpose flour
- ½ cup cold butter
- ¼ cup ice cold water
- Pinch of salt
- 2 ¼ cups pumpkin puree
- ⅓ cup + 1 Tbsp pure, dark maple syrup
- ⅓ cup + 1 Tbsp coconut cream
- 1 ½ Tbsp arrowroot starch
- 1 Tbsp melted coconut oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp agar-agar
- ½ tsp salt
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- 1 cup heavy cream
- ¼-½ cup powdered sugar
- ¾ tsp pure vanilla extract
- 1-2 Tbsp whiskey
- In a large bowl, combine the flour and salt.
- Cut in the butter and incorporate it with the flour using a pastry blender. Continue until the butter is broken into pea-sized pieces.
- Gradually add the ice water, one table spoon at a time until it all comes together. Do not over mix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, move on to making the filling.
- -When the dough is chilled, preheat the oven to 375°F.
- Place the dough on a well-floured surface and roll it out, about ¼ inch thick. Try to knead it as little as possible.
- Transfer the dough to a 9-inch pie plate and press it into the bottom. Set aside.
- Add all the filling ingredients to a large bowl. Mix with a stand or hand mixer until smooth.
- Transfer the filling to the pie plate and smooth out the top with an offset spatula.
- Bake the pie in the preheated oven for 45 minutes. When the time is up, remove the pie and allow 30 minutes for it to cool.
- Refrigerate the pie for at least 4 hours before slicing.
- Using a hand or stand mixer, start by whipping the cream. As it starts to stiffen, add the powdered sugar and vanilla.
- Once they are mixed in, add the whiskey (starting with one tablespoon and adding more to taste).
- Continue to whip until stiff peaks form. If needed, add more powdered sugar.
P.S. I totally made up the thing about National Walrus Day, but it’s a real “holiday” in Russia (November 24th)!