Thanksgiving Irish Cream Pumpkin Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.