There are few things I look forward to each year more than the month of November. With its arrival comes two of my most favorite days meant especially for eating great food and celebrating: my birthday and Thanksgiving.
I generally get a full week to stuff myself by extending the two occasions–which are usually only separated by a few days– into one massive foodfest. This Sunday, I will be celebrating my 30th year of life… and I am pretty darned thrilled about it. I’m usually a fan of birthdays, but I’m not one to want to go “all out”. But, this year is extra special for me as I have been looking forward to turning 30 since I was about 10 years old. I always thought I would have my shit pretty much together by then and would officially be an adult. Funny how your perspective on age can change when 30 smacks you right in the face. It’s not so far away anymore! Plus, I’m pretty sure I’ve officially been an adult for a while now–for a couple of years, anyways. And, as far as having everything together… ehh, I may have a little more work to do, but I’m not complaining. Life is very good and I feel super lucky to be living it. I have a great job I adore, a loving family, and amazing friends. I also have loyal readers like you that make me love what I do every single day that much more. And for all that I have, I am extra grateful.
I am starting my birthday/Thanksgiving bonanza tonight with this pumpkin pie. Bourbon makes it all the better, and I highly recommend serving it with a big dollop of sweetened whipped coconut cream. I’ll be toasting myself into the next decade of my life this evening with a hot mug of nog and a cold slice of pie.
Bourbon Laced Pumpkin Pie with Walnut Crumble Topping
To make crust:
Stir together the brown rice flour, sorghum, tapioca starch, xanthan gum, sugar and salt into a large bowl. Using a pastry blender, mix in the margarine until crumbly. Make a well in the center of the flour, and stir in the vinegar and cold water with fork until the mixture comes together into a thick dough. Shape into patty and chill in fridge at least one hour.
Preheat oven to 400 °F.
Roll out in between two pieces of parchment or saran wrap and then flip over to lay pie crust evenly in standard sized pie pan. Pinch top to make the pie fancy, or flute it, or whatever your preferred method is, and then pierce bottom with a fork. Place baking beans (pastry weights) or dried beans on top of parchment circle inside of crust and bake for 10 minutes in preheated oven. Remove from oven and let cool. And, be sure to take those baking beans out too.
To make filling:
Combine bourbon and soaked cashews in food processor and let blend until very smooth, about 7-10 minutes. This is a good thing to do while you are rolling out and shaping your pie crust. Make sure the cashews are extremely smooth before proceeding.
Preheat oven to 375 °F.
Once cashews are very smooth, add in prepared flaxseed and continue to blend until well combined. Transfer to bowl and stir in sugar, pumpkin, coconut milk, spices, salt and superfine brown rice flour. Spread into baked pie shell and cover edges of crust with foil or pie shield.
Bake for 15 minutes at 375 °F and in the meantime, combine all ingredients for “topping” into small bowl. After pie has baked 15 minutes, sprinkle topping onto pie and bake an additional 45 minutes. Transfer to wire rack and let cool one hour and then transfer to fridge and let cool completely before serving.
Slice it up and serve with some whipped coconut cream.