|Pumpkin Buttermilk Pie with Gingerbread Spiced Crust + Bourbon-Maple Whoop|
|homemade gingerbread spiced crust|
For the Gingerbread Spiced Crust:
1 ½C AP Flour + 1C WW Flour
½t Salt, Cinnamon, & Ground Ginger
¼t Ground Allspice, Ground Cloves, & Pumpkin Pie Spice
1T Sugar + 1-2T Molasses
2 Sticks of Unsalted Butter, Cut into Cubes
6-8T Ice Cold Water
For the Pumpkin Buttermilk Pie:
2T AP Flour + 3T Buttermilk Powder, Sifted
1 ½C Sugar
1 Stick of Unsalted Butter, Room Temperature
1C Buttermilk, Well-Shaken
1T Vanilla Extract
16oz Candied Yams Puree (puree with the candied syrup in the can)
15oz Pumpkin Puree
½t Cinnamon & Pumpkin Pie Spice (and a little bit of freshly ground nutmeg)
¼t Salt (or to taste)
For the Bourbon-Maple Whoop:
1C Heavy Cream
¼C Grade B Maple Syrup
1. For the Gingerbread Spiced Crust: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour and salt. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a small bowl, mix together the sugar and molasses until a brown sugar mixture is formed. In a food processor, pour the frozen flour bag in, as well as all of the spices and homemade brown sugar, and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Carefully split the dough into two pieces and shape into discs (save one of the rounds of pie dough in plastic wrap and freeze them for a rainy day). Do not over knead the dough. You should still be able to see little bits of butter in the dough. Sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove one of the discs from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place the rolled out disc on to a pie dish, lining up the fold with the center of the pan, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.
2. Preheat the oven to 350 degrees and place the prepared pie dish onto a baking sheet.
3. For Sweet Potato Buttermilk Pie: In a mixing bowl, whisk together the sifted flour and buttermilk powder, sugar, and butter until combined. Add in one egg at a time, mixing thoroughly until each one is incorporated before adding the next. Next, whisk in the buttermilk, vanilla extract, and a pinch of salt. I find that an immersion blender can help make this pie filling a smoother and creamier texture. I have also made this pie filling in a standing mixer by first beating together the butter and sugar, and then adding in the sifted flour and buttermilk powder, along with the vanilla extract. Mix on low speed and beat in one egg at a time, making sure that each one was fully incorporated before adding the next. After the eggs have been mixed in, add in the pumpkin & sweet potato puree. I then slowly poured the buttermilk in a steady stream until the batter was creamy and smooth. Season with a pinch or two of salt, cinnamon, and pumpkin pie spice until it has reached your desired taste. Once it is thoroughly blended, pour the filling into the frozen piecrust.
4. Bake for 30-45 minutes or until the filling is set in the center.
5. For the Bourbon-Maple Whoop: In the bowl of a standing mixer fitted with the whisk attachment, whip the cream and maple syrup together on medium-high speed until soft peaks form. Whisk in the whiskey 1T at a time. With the mixer on high speed, continue whipping until medium-stiff peaks form. Refrigerate until ready to use.
6. Cool completely to room temperature and refrigerate until chilled. Serve with a dollop of spiced bourbon whoop.