Whiskey maple graham cracker pumpkin pie
Whiskey maple graham cracker pumpkin pie
Prep time: 5 minute
Cook time: 30-45 minute
Serves: 10-12 servings
Ingredients:
2 gluten free graham cracker crusts
Pie filling
1 can of pumpkin puree
3 large eggs, 4 medium/small eggs
4 tbsp of gluten free whiskey (you can also use rum/brandy)
2 tsp of ceylon cinnamon (or 1 tsp of cassia)
1/4 tsp of nutmeg
1/4 tsp of cloves
2 tsp of ginger powder
1/2 cup of maple sugar (add an extra 1/3 cup if you prefer sweeter, I tend to reduce the sugar in my pies as much as possible)
1 and 1/2 cup of heavy cream or coconut cream
(optional) 1/4 tsp of ground cardamom. Add only if you love cardamom like we do
Cooking Tools:
Blender or mixer
Directions :
Add all the ingredients into a blender. Gradually increase blender speed until everything is mixed.
Pour into graham cracker crust. Bake at 350F for ~30-45 min depending on your oven.
Let the pie cool for an hour before serving.
Cooking Tip:
This pie cooks fairly quickly so make sure you monitor your oven and don’t let it overcook.
Mi-del makes very small pie crusts, so double the recipe if you’re using any other brand of pie crust or homemade. Also, add another 1/4 - 1/2 cup of sugar if you’re using a normal (instead of graham cracker) crust as this recipe accounts for the amount of sugar already in the crust.
Stay healthy with Annie:
When it comes to pumpkins, I always, always, always buy them either straight from the farmer at a local farmers market where I can ask about the soil contaminants and fertilizer/pesticides used, or organic from the grocery store. This is regardless of if I’m making it fresh from squash/pumpkins (rumor has it most pumpkin puree is made from squashes like hubbard), or scooping it out of a can.
Pumpkin plants has a superpower of being able to extract pollutants such as DDT out of contaminated soil, and can be effectively used for such purposes. And while the contaminants remain in the fruit in varying degrees depending on the different pumpkin/squash types, knowing what I know makes it impossible for me to buy conventional when it comes to pumpkins and squashes.
Especially when I can often find a delicious 5-10+ lb pumpkin/squash for ~$5 at most farmers markets when they’re in season, including in the famous Union Square Farmers Market of NYC where I’ve purchased a 15+ lb hubbard squash last year for $5.
I will be candid that this is another rabbit hole I’ll be diving into another day to provide more information on, as I’m still growing my understanding on some of the conventional / organic farming practices.
Nutritious and Delicious:
The decadence of the cream, whiskey, and maple sugar in this pie makes it feel like a self-love mental health break - particularly as treat during the holidays.
Still, with the crust being 8g of sugar per serving and half a cup of maple sugar = 2.5 g per serving over 2 pies (and depending on the type of cream/coconut milk you use, more), it’s a fairly guiltless indulgence as long as you don’t attempt to eat the whole pie in one sitting (I’ve thought it!). I still think of this as a vegetable all dressed up as dessert, plus a bit of cream and sugar.