Bourbon Laced Pumpkin Pie with Walnut Crumble Topping

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.

Cheers!

 

Bourbon Laced Pumpkin Pie with Walnut Crumble Topping

crust:

  • 1 1/2 cups superfine brown rice flour
  • 3/4 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum
  • 2 tbsp organic granulated sugar
  • 1/2 tsp sea salt
  • 8 tbsp vegan margarine
  • 2 tbsp apple cider vinegar
  • 1/4 cup + 1 tbsp very cold water

pie filling:

  • 1/2 cup raw cashews, soaked for at least 1 hour and then drained
  • 1/4 cup bourbon
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 3/4 cups organic granulated sugar
  • 2 cups canned pumpkin (if using fresh, make sure it is super well drained or the pie will be watery)
  • 1/4 cup +1 tbsp coconut milk
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp cardamom
  • 1 tsp fresh ginger
  • 1/2 tsp sea salt
  • 2 tbsp superfine brown rice flour

topping:

  • 1/2 cup walnuts, pulverized in food processor until crumbly
  • 1 tsp cinnamon
  • 2 tbsp organic granulated sugar

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.

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30 Responses to Bourbon Laced Pumpkin Pie with Walnut Crumble Topping

  1. […] 2. Bourbon Laced Pumpkin Pie with Walnut Crumble Topping from Allyson Kramer (Pictured Below – Photo Credit: Allyson Kramer) […]

  2. Alicia says:

    I was just about to make this recipe but realized I didn’t have bourbon… and then I realized it is because I thought bourbon wasn’t gluten-free. Right?

  3. […] Bourbon Laced Pumpkin Pie with Walnut Crumble […]

  4. Stacie Loverin says:

    This looks amazing! I’m only starting to get gluten free baking to work for me but this recipe looks easy and delicious! And here I was thinking I wouldn’t get to eat pie again….Haha looks like my pie craving will be satisfied next weekend.

    Thank you!!!!! :)

  5. Candace says:

    This pie looks amazing! I am set on making it for my gluten-free Christmas holiday dinner, but… I’m wondering if there is a suitable substitute for the xanthan gum? Would either arrowroot or tapioca flours work (instead of the xanthan gum or guar gum)? Or can it be left out without altering the deliciousness of the end result?
    Thanks! and Happy Holidays! :)
    p.s.-love your blog! I came across it recently and it has now been added to my favourites!

  6. Barb says:

    Long overdue response but wanted to let you know that the pie was a HUGE hit this Thanksgiving. I substituted whole wheat flour for the brown rice flour and it worked beautifully. This recipe will become a T-giving tradition in my household for years to come! Many thanks for sharing.

  7. Jen says:

    Wow, looks delicious!

  8. Olivia says:

    This pie sounds and looks delicious! I did a pumpkin cake vs. pie this year for Thanksgiving and have been really craving some; also made some new gluten free friends so I think I will make this and take it over on my next visit :) Hope your bday/Thanksgiving foodfest was amazing!

  9. Wow! I love all things bourbon, so I can’t wait to try this! :)

  10. Justin says:

    Looks great! Streusel toppings have become my default for pumpkin pie. I have been meaning to try adding bourbon to my recipe, but never coordinate my liquor store trips with pie baking.

  11. Carrie says:

    whoa! That pie looks intense!

  12. Susan says:

    Happy 30th birthday! I also turned 30 two weeks ago. I have been looking forward to my thirties since I was little too, I have always been convinced that they would be the best decade! Though, for me, I still don’t feel like a grown up just yet!
    I hope you enjoy being thirty, flirty and thriving! (Jennifer Garner’s greatest contribution to cinema).

  13. Lisa says:

    Happy Birthday Allyson!! :)

  14. I love how perfect your pie slice is! Your food is always so picture perfect :) This recipe looks absolutely delicious!

  15. Katie says:

    Well happy birthday! I’m so excited to hear that someone else is looking forward to turning 30. I’m still about a year and a half away, but all of my friends (and twin sister) are dreading it. But I think it’s great.

    Enjoy your celebratory week, and that pie looks amazing!

  16. Rose says:

    I confess that in general, I find pumpkin pie a little boring…but this recipe changes all that. Sounds wonderful! Gorgeous pics too…looks so enticing.

  17. Barb says:

    Hi Allyson! I love this recipe but was wondering what I could substitute the superfine brown rice flour in the filling for. I’m not sure of its purpose (to give the pie a bit of cake-like texture?) and it’s only 2 Tbsp. Would whole wheat pastry flour be acceptable? Many thanks and I look forward to making this! Cheers!

    • allyson says:

      Hi Barb!

      Yes, the superfine brown rice flour can be subbed with regular wheat flour or AP flour perfectly. It’s for thickening and texture. :) Thanks so much for asking <3

  18. Katrina says:

    Love that crumble topping!

  19. Laurel says:

    Yeah, you’re back! I’ve been checking feverishly every week. And with pie. Oh yeah, pumpkin pie with no nasty eggses. So. Would 2 cans of pumpkin puree be 3 cups or 4? I don’t have a can so I don’t know if they’re 12 ounces or 16 or what. Seriously I was going to wing it for pumpkin pie and now I don’t have to.
    Happy 30th birthday to a woman who brings us all joy. Now everyone SING http://www.youtube.com/watch?v=wV1qpmTncBk

  20. Amanda says:

    Wow, that’s a beautiful pie! I ate nearly an entire pumpkin pie last weekend (could.not.stop.), but I’m already ready for round 2! :) Definitely bookmarking your recipe.

    Happy (almost) Birthday!

    • allyson says:

      Jealous of your pumpkin pie indulgence last week! I never start making them until, well, now I guess. I love it when I can have an entire pie to myself, but with kids and a husband (and a dog!) those days are numbered. :)

  21. Allyson, this looks phenomenal… I’ve been thinking I should try a pumpkin pie (I usually do sweet potato cause I’m SO addicted), and also that I should give rolled vegan pastry another try (I usually cop out and do a pressed crust) – and this recipe is inspiring me to get off my butt and do it! I love that you added bourbon :) it’s stupidly hard to find in Canada though, we must not be big bourbon-drinking folk.

    AND – I’m so happy to hear you say that you’re excited to turn 30! I turn 30 just after New Year’s, and I’ve been feeling social pressure to freak out about it but I don’t really want to… so I think I’ll join you in a couple of months by celebrating with alcohol-infused pie and a mug of nog. Holiday birthdays are the best :)

    • allyson says:

      Awwwweeee….. Heather! Cheers to being excited about being 30! You’re gonna rock that new year (decade!) of yours, this I know. <3

  22. shannon says:

    This looks so delicious! I envy your perfect slicing skills!

  23. Josiane says:

    Happy birthday Allyson! Best wishes for a lovely day, and an amazing new decade. With a pie that sounds (and looks!) so delicious, you’re going to be celebrating in style. Enjoy!