Bourbon Pumpkin Pie

Bourbon Pumpkin Pie

• 1 ¼ cups unbleached wheat flour
• 2 tsp granulated cane sugar (optional)
• ½ tsp kosher salt
• ½ cup cold butter, cut into cubes
• ½ cups ice water
• 2 Tbsp apple cider vinegar

• 1 (3-4 lb) pie pumpkin, about 2 cups puree
• 1 (14 oz) can sweetened condensed milk
• 3 large eggs, beaten
• 3 Tbsp bourbon whiskey
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground black pepper

1. Whisk together flour, cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. 
2. Mix vinegar into the ice water. Mix water mixture into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 6 Tbsp, but it will vary. 
3. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out). Refrigerate at least 1 hour, but the dough will keep several days in the fridge.
4. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment or a silicone mat.
5. Cut the pumpkin in half lengthwise and scoop out seeds and stringy bits. Place the pumpkin cut side down on the prepared baking sheet. Bake uncovered for 60 minutes, or until it can be easily pierced with a fork.
6. Once the pumpkin is cool enough to handle, peel off the skin and discard. Add the pumpkin flesh to a blender with the condensed milk, eggs, whiskey, and vanilla extract. Blend until smooth and creamy, pour into a large mixing bowl. 
7. In a small bowl, whisk together cinnamon, nutmeg, salt, ginger, cloves, and black pepper. Stir into the pumpkin mixture until well mixed.
8. Roll out to a 14-inch circle and place in your pie plate so about an inch of dough hangs off the side. Trim to 1-inch with a sharp knife or scissors. Fold the excess dough under, and flute or crimp with a fork. Refrigerate for another 30 minutes if the dough has become very soft.
9. Preheat the oven to 425°F. Line a baking sheet with parchment paper to catch spills. Fill the pie crust and carefully place in the oven. Bake for 15 minutes, then reduce heat to 350°F, and bake another 50-60 minutes, or until the center reads 175°F with an instant read thermometer.