Pumpkin spice this, spiced pumpkin that, is anything immune to the pumpkin spice trend? Anymore, I’m thinking, no. I saw something on social media showing pumpkin spice salmon; are they for real?
When it comes to pumpkin, I like to stick with the more traditional items, like, bread, muffins, and PIE!
Let’s face it, pumpkin pie has got to be one of the “official” pies of fall. We’ve ALWAYS had a pumpkin pie at Thanksgiving dinner or other fall party; and, why wouldn’t we? It’s delicious!
So, what makes Slyh in the Kitchen’s pumpkin pie so special? I bet it could be the Cajun bacon graham cracker crust…you get a little sweet from the creamy pumpkin filling spiked with maple syrup and bourbon, a little saltiness from the bacon, along with a small sneaky hint of heat from the Cajun seasoning. Did I mention bourbon?
BEST…PIE…EVER!
Ingredients:
Whipped cream for serving
For the Cajun Bacon Graham Cracker Crust:
3 slices Cajun bacon, cooked, and chopped (if you can’t find cajun bacon, try pepper bacon or regular bacon)
1 and ¾ cups graham cracker crumbs
1/3 cup sugar
6 tbsp unsalted butter, melted
For the Pumpkin Pie Filling:
14oz sweetened condensed milk (I use the fat-free version)
15oz pure pumpkin puree
3 eggs
2 tbsp maple syrup
2 tbsp bourbon
2 tsp pumpkin pie spice
¼ tsp ground clove
1 tsp vanilla extract
Toss the chopped bacon, graham cracker crumbs, and sugar together in a mixing bowl. Drizzle in the melted butter and gently toss until the mixture is coated in the butter.
Press the bacon and graham cracker mixture into a greased pie pan.
Bake the crust on 350 degrees Fahrenheit for about 6-8 minutes. Remove from the oven and set aside to cool.
Whisk the pumpkin pie filling ingredients together in a separate mixing bowl, until smooth.
Pour the pumpkin pie filling into the baked crust. Place the unbaked pie onto a baking sheet.
Bake the pumpkin pie on 350 degrees Fahrenheit for about 30-40 minutes, or until the center of the pie is set.
Remove the pumpkin pie from the oven and allow the pie to cool.
Cut the pie into 8 slices. Serve each slice with a dollop on whipped cream.
- 3 slices Cajun bacon, cooked, and chopped (if you can’t find cajun bacon, try pepper bacon or regular bacon)
- 1 and ¾ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
- 14oz sweetened condensed milk (I use the fat-free version)
- 15oz pure pumpkin puree
- 3 eggs
- 2 tbsp maple syrup
- 2 tbsp bourbon
- 2 tsp pumpkin pie spice
- ¼ tsp ground clove
- 1 tsp vanilla extract
- Whipped cream for serving
- Toss the chopped bacon, graham cracker crumbs, and sugar together in a mixing bowl. Drizzle in the melted butter and gently toss until the mixture is coated in the butter.
- Press the bacon and graham cracker mixture into a greased pie pan.
- Bake the crust on 350 degrees Fahrenheit for about 6-8 minutes. Remove from the oven and set aside to cool.
- Whisk the sweetened condensed milk, pure pumpkin puree, eggs, maple syrup, bourbon, pumpkin pie spice, ground clove and vanilla extract together in a mixing bowl to form the pumpkin pie filling.
- Pour the pumpkin pie filling into the baked crust.
- Bake the pumpkin pie on 350 degrees Fahrenheit for about 30-40 minutes, or until the center of the pie is set.
- Remove the pumpkin pie from the oven and allow the pie to cool.
- Cut the pie into 8 slices. Serve each slice with a dollop on whipped cream.
