Prep 20 mins
Cook 50 mins
I don't think, upon tasting it, that you'd shout, "Oh, there's Bailey's in this pie!" But it's certainly a different take on pumpkin pie, and some delicious! Posted on IrishCentral.com, taken from Celebrations.com.
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup powdered sugar
- 6 tablespoons unsalted butter, chilled cut into pieces
- 4 eggs
- 2 tablespoons cold water
- 1 1⁄2 cups pumpkin, canned
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup heavy cream
- 1⁄4 cup Baileys Original Irish Cream
- Place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and chill for 1 hour.
- Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie tin. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
- Preheat oven to 350F (175C). Beat pumpkin and remaining eggs in a medium bowl creamy. Beat in brown sugar and cinnamon until smooth. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into piecrust.
- Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature.
- Cut into wedges and serve. Store for up to 3 days covered in the refrigerator.
- Note: If pie crust edges become too brown during baking, cover with aluminum foil.