cocktail pies

Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled
Untitled


A few weeks ago, I needed to bake a pie for Friendsgiving and Joni invited me over for us to bake pies together. With her success and new levels of cute with her wedding bartending hustle, Mint and Mirth, it was only natural that our plans for custard and pumpkin pies soon transformed into bourbon custard and pumpkin spiced rum pies.

And let me tell you-- I'm obsessed. I made too much pie for Friendsgiving (is there such a thing?) and ended up taking a lot home and the next week of pie leftovers was a blissful seven days for me. Did I mention the cinnamon rum whipped cream? 

You can find Joni's recipe for her bourbon custard pie here and mine for the pumpkin spiced rum below:

Pumpkin Spiced Rum Pie with Brown Butter Gingersnap Crust
adapted from Food52

crust
12 ounces of ginger snap cookies (about 38 Franz cookies)
1/4 cup butter

filling
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 1/4 cup pumpkin purée
1 cup heavy cream
3 tablespoons spiced rum

whipped cream
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 1/2 tablespoons spiced rum
dash of cinnamon

Crush ginger snaps (food processors are best but a mortar and pestle/ziploc bag and brute force work great, too). Melt butter in a sauce pan until browned. Combine crumbs and butter. Flatten into a 9" springform pan-- be sure to build a crust on the sides of the pan. Refrigerate for 20 minutes. Bake at 325° F for 15 minutes. Work on the filling during the chilling/baking!

For the filling, whisk the sugar, eggs, and spices together. Add 
pumpkin, cream and rum. Once mixed, pour into the crust while being careful not to let the filling surpass the crust walls. Cover with foil and bake for 50 minutes or until set. Refrigerate until serving (a few hours is best but I managed with 30 minutes).

For the whipped cream: prepare right before serving. Whip heavy cream with a stand or electric mixer until it begins to thicken. Add the rest of the ingredients and beat until stiff peaks form.

Remove pie from spring form and serve with whipped cream. Enjoy!