No fall or winter holiday party is complete without a pumpkin pie, so why not add a little kick with some bourbon? This recipe is sure to appease even the biggest holiday grinches!
¾ C. granulated sugar
1 t. ground cinnamon
1 t. ground ginger
¼ t. ground clove
¼ t. nutmeg
½ t. salt
1 C. pitted dates
¼ C. bourbon
¼ C. water
2 C. (16oz) cooked pumpkin
1/3 C. coconut milk
1 t. starch (arrowroot, corn or tapioca)
1 C. flour (GF option here)
½ C. coconut oil OR ¼ C. coconut oil + ¼ C. dairy-free butter or margarine
Prep time: 20-30 min.
Cook time: 55-65 min
Yield: 1 pie
-Preheat oven to 425° F.
-Combine the dates, ¼ C. bourbon and ¼ C. water in a food processor or hand mixer container.
-In a large mixing bowl, combine the flour and coconut oil (or coconut oil + butter/margarine) with a pastry knife. Once the dough pieces are roughly the size of lentils, begin adding ice water a teaspoon at a time, mixing until the dough sticks together, but before it’s sticky to handle. I usually end up using ~ ¼ C. total.
-Place dough on a floured piece of wax paper that is twice as long as it is wide. Flour the top, press down and roll between the wax paper until crust is thin and round. Cool in refrigerator while preparing the filling.
-Pulse the dates and liquid with the food processor or immersion blender until smooth.
-Combine sugar, cinnamon, ginger, clove, nutmeg, salt and pumpkin in a stand mixer.
-Whisk the teaspoon of starch into the coconut milk, then add the date mixture and coconut milk to the stand mixer and combine.
-Remove crust from the refrigerator and form into the 9” pie pan of your choice. Pour in filling and place in oven.
-Bake at 425° F oven for 15 minutes, then reduce to 350° F for 40-50 minutes or until a toothpick inserted near the middle comes out clean. Cool on a wire rack for 2 hours before serving.