Additional Pie Recipes

Note: The following recipes call for a small amount of alcohol in each ingredient list.
That being said, good luck and enjoy!

Pumpkin Custard Pie

  • 2 cups canned pumpkin puree
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 4 eggs, slightly beaten
  • 1/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 1/4 cup cane syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1 premade crust (Basic Sweet Pie Crust preferred)
  • Whipped cream (optional for topping)

Instructions

  1. Preheat your standard oven to 375 degrees Fahrenheit.
  2. Combine all of the ingredients into a large mixing bowl.
  3. Mix until well blended.
  4. Pour mixture into the chilled pastry shell.
  5. Bake for approximately 50 to 60 minutes, or until the custard is set.
  6. Note: Allow pie to cool before slicing.
    Tip: Whip cream may be added on top of cooled custard pie slices.

Pumpkin Bourbon Cheesecake

  • 1 1/2 cups pumpkin puree
  • 1/2 cup brown sugar
  • 2 eggs, slightly beaten
  • 1 1/2 pounds cream cheese
  • 1/2 cup maple syrup
  • 2 tablespoons bourbon whiskey
  • 1/8 cup sour cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 pie crust
Topping
  • 1 cup sour cream
  • 1 teaspoon bourbon whiskey
  • 1 teaspoon sugar

Instructions

  1. Preheat your standard oven to 300 degrees Fahrenheit.
  2. Combine the pumpkin, sugar, eggs, cinnamon, nutmeg, ginger and salt into a large mixing bowl.
  3. Use an electric mixer to mix the cream cheese, syrup and bourbon until it is smooth.
  4. Combine the mixtures and mix in the sour cream.
  5. Pour into pie crust and bake for 60 to 70 minutes, or until the center is set.
  6. Note: Set pie aside to cool.
  7. Topping: Mix topping ingredients in a small bowl and then spread over the cheesecake.
    Place cake in oven and bake for about 10 additional minutes.
    Allow cake to cool. Refrigerate for at least 3 hours before serving.
Rum Pie

Pumpkin Rum Pie

  • 1 can unsweetened pumpkin puree
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 cup light brown sugar
  • 2 1/2 cups heavy cream
  • 1/3 cup sour cream
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • Pinch of salt
  • Pinch of cloves
  • Pinch of ground nutmeg
  • 1/4 cup confectioners' sugar
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 premade pie shell

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix the pumpkin, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla in a large mixing bowl.
  3. Pour mixture into pie shell and bake for 10 minutes.
  4. Reduce heat to 300 degrees Fahrenheit and bake for an additional 35 to 45 minutes.
  5. Let cool and refrigerate until ready to serve.
  6. Whipped Cream Topping: Using a whisk, whip the remaining heavy cream until it begins to froth.
    Gradually add in the confectioners' sugar until the cream appears whipped.
    Spoon the whipped topping onto slices of the pie.