Ain’t nothin like a little pie with the baked-in taste of “Core-vwah-zee,” as we once heard it pronounced. Here’s the pumpkin pie we’ve been making for years, but with a new-fangled, almost tart-like crust. [See our Apple Pickin’ Pie Recipe for a more basic crust – or use your own.]
Pumpkin Courvoisier Pie with Cream Cheese Crust
Cream Cheese Crust
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter cold, cubed
- 5 oz light cream cheese 1/2 a package, cold, cubed
Pumpkin Courvoisier Filling
- 2 eggs
- 400 ml pumpkin
- 2-3 tbs Courvoisier [Cognac]
- 1 c brown sugar
- 3/4 c evaporated milk
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- Heat your oven to 425 F.
- Whisk the flour and salt together.
- Cut in the butter and cream cheese until well blended.
- Form dough into a flat disk, cover in cling wrap, and refrigerate for 8-12 hours.
- Roll dough into a circle [I do this between sheets of waxed paper].
- Fit the dough into a pie dish, crimping the edges as you see fit.
- Cover the entire top of the crust in foil and weigh the foil down with dried beans or pie weights.
- Blind bake the crust [cover top of crust in foil and weigh the foil down with beans or pie weights] for 15 minutes.
- Remove the crust from the oven.
- Remove the foil and pie weights.
- Turn the oven down to 375 F.
Filling and Baking
- Heat oven to 375 F.
- Place eggs in a medium sized bowl and whisk.
- Add pumpkin, cognac, and sugar and whisk some more.
- Add evaporated milk and spices and whisk to incorporate.
- Pour the pie filling into the hot crust.
- Cover the edges of the crust with foil or a pie rim if so desired.
- Bake 35-45 minutes, or until a knife inserted into the custard comes out clean.
- Cool completely on a wire rack.