For Pie Crust:
♦ 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
♦ 1 tsp table salt (not kosher)
♦ 2 tsbp sugar
♦ 2 1/2 sticks (20 tbsp) cold unsalted butter, cut into 1/4-inch slices
♦ 1/4 cup cold vodka
♦ 1/4 cup cold water
♦ 2 cups pumpkin puree (homemade or store-bought)
♦ 12 ounces evaporated milk
♦ 1 cup packed light brown sugar
♦ 3 tbsp bourbon
♦ 1/2 tsp salt
♦ 1 tbsp ground ginger
♦ 1 tsp freshly grated nutmeg
♦ 2 eggs and 1 egg yolk
Make the pie dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Bake the pie crust: Preheat oven to 425°F. Line the bottom of the chilled, shaped pie crust with parchment or foil and fill with weights (I like to use and re-use dried beans for this purpose). Bake in the preheated oven for 20 minutes, rotating halfway through. Remove the weights and lining and bake for an additional 10 minutes, or until the bottom is a light golden brown. Allow the crust to cool and lower the oven temperature to 350°F.
Prepare the filling: In the bowl of a food processor, combine the pumpkin, evaporated milk, sugar, bourbon, and spices. Puree for 30 seconds, stop and scrape down the sides of the bowl and around the blade, then puree for another 30 seconds. Add the eggs, one at a time, and process for 5 seconds each time. Scrape down the sides one more time and run again for 5 seconds.
Bake the pie: Pour filling into the cooled pie crust, and bake for approximately 30 minutes on the middle rack, rotating halfway through, or until the filling jiggles just slightly and puffs a bit. If the crust begins to get too dark, place patches of foil over the dark spots. Allow the pie to cool completely. You may refrigerate or hold it at room temperature for up to 4 hours.
To read more about this cake and my musical pairing, click HERE.