Monday, December 7, 2020

Irish Cream Pumpkin Pie

 Irish Cream Pumpkin Pie


I am a huge fan of pumpkin pie and a do like an Irish Cream every now and then too.  Since I had my homemade Irish Cream handy, why not mix the two.  So, I did!



I was inspired by my moms pumpkin pie recipe which I think is something my mom probably got from Betty Crocker, Libby's or Better Homes and Gardens.  I think they are all pretty close.

For my recipe, I winged it a little -- as usual. After all, I don't know what I am doing.  My first pie was a bit potent which turns out was due to me mistaking my tablespoon for my teaspoon. That pie was a bit spice grainy and overly pumpkin pie spicy. This time, I made sure I used the right measuring spoon though I was a bit imprecise with the measurements.  

For the crust, we use a great quality frozen gluten free crust. You are on your own for the crust!  However, see the Extras below.

My moms pumpkin pie originally called for 1/2 cup sugar.  I think many recipes for pumpkin pie are too sweet thus I cut the sugar addition in half. the same goes for the whipped cream recipe.

My Irish Cream Pumpkin Pie Recipe

2 Eggs
1/4 cup white granulated sugar
1 teaspoon-ish ground cinnamon - rounded is good
1/2 teaspoon salt - I use Kosher salt
Using a teaspoon, measure about half teaspoon ground ginger
Using a teaspoon, measure about half teaspoon of ground clove
Using a teaspoon, measure about half teaspoon of ground allspice
8 ounces Evaporated Milk
4 ounces Irish Cream
1 can, 15 ounce, packed pumpkin

Start by preheating your oven to 425F

. This takes at least 15 minutes, so plan for it.

I use an electric stand mixer thus will reference it here. My total whisking time is about 5 minutes. Use whatever mixing method you prefer. Using the whisk attachment, on low speed, whisk eggs for about 20 seconds. Add in sugar and whisk another 20 seconds. 

One at a time, sprinkle in salt, ginger, cinnamon, cloves and allspice. 

Add evaporated milk then finish with the Irish Cream. Then, add in the canned pumpkin.

Whisk all together another minute or two.

Place pie crust on a cookie sheet lined with parchment paper. Pour in filling. All the filling should fit in a standard pie crust. I suggest placing the cookie sheet and pie crust on the oven rack first to reduce the risk of spilling or dropping the whole liquidy pie.

Place pie in the center of the oven and bake at 425 for 15 minutes. 

Lower the oven temperature to 350F and continue to bake another 40 - 50 minutes.  At 40 minutes, check the center of the pie crust with a butter knife. If it comes out clean, it is done. If not, bake 5 more minutes and check again. most are done at 45 minutes.

Extras! 

Pumpkin Custard

My last baking session, I accidentally used a 29 ounce can of packed pumpkin instead of 15 ounces. That reminds me, why is one pie size 15 ounces and 2 pie size 29 ounces and not 30? Anyway, I kicked up the spices a little and added the remaining 4 ounces of evaporated milk from the 14 ounce can. Yeah, I know I didn't mentions the left over 4 ounces. I use it for coffee...

After filling the pie crust, I poured the rest into a suitable sized Pyrex baking dish and slid it into the oven along with the pie. It baked perfectly, and was fantastic. I baked for the same time as the pie and test doneness the same way. 

Both the pie and custard "crustless version" came out creamy and a bit mousse like. So delightful!


This pan measures 9x7 inches

Whipped Cream

I love to make my own whipped cream.  I start with 3/4 cup heavy whipping cream.  I add 1 tablespoon powdered sugar and about 1 teaspoon (I don't measure) Bourbon Vanilla Extract (we make our own vanilla extract with different vanilla beans and bourbons).

In my stand mixer with the whisk attachment, I whip on low then increase the speed when it doesn't splash out any longer.  I continue to whip at medium speed until it is firm and fluffy. They say "stiff peaks" but mine is more like stiff boulders. Maybe 4 minutes. Maybe 5.