Bourbon Pumpkin Pie

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This is my very favorite pumpkin (or sweet potato) pie formula. I got it from a very old issue of gourmet magazine, and tweaked it a bit, substituting bourbon for brandy, adding fresh ginger, upping the spices a bit. My family insists on having this every thanksgiving. The bourbon is very subtle - you won't notice it's there, but you'll know there's something special about this pie...

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Steps

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Roll out 3 / 4 of the dough 1 / 8 of an inch thick on a lightly floured surface.

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Fit it into a 10-inch pie plate , and trim the edge , leaving a 1 / 2-inch overhang.

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Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife , make 1 / 2-inch-long cuts at 3 / 4-inch intervals all the way around the edge of the shell.

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Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.

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Roll out the remaining dough 1 / 8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter , cut out 3 leaves.

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Transfer the pastry leaves to a baking sheet , score them lightly with the back of a knife to form veins , and chill them for 15 minutes , or until they are firm.

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Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375f oven for 12 to 15 minutes , or until they are golden.

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Transfer the leaves to a rack and let them cool complet.

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Ingredients

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egg yolk, water, canned solid-pack pumpkin, light brown sugar, cinnamon, ground ginger, ginger, salt, heavy cream, whole milk, eggs, bourbon, whipped cream