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Maker’s Mark® Pumpkin Pie
Pumpkin pie and bourbon are two flavors that just naturally go with the holidays. This recipe brings the two together in one dessert that’s sure to be gobbled up by holiday guests. Adding Maker’s® to the mix really punches up the baking spices and caramel notes. It also blends easily with sweet pumpkin and sugar in the condensed milk. While trace amounts of alcohol may exist after baking, at this temperature for this duration of time, it should be almost entirely cooked off. Three tablespoons amount to one full shot.
Prepare your pie crust. Let set in the freezer for 15 minutes.
Mix all ingredients together in a bowl. Pour mixture into prepared pie shell.
Bake for 50–60 minutes, until the filling is smooth and no longer jiggling.
Let sit for a minimum of 3 hours. Pie can be kept refrigerated for up to five days.
Notes from Chef Newman
Play it cool
Warm pumpkin pie may sound like a nice thing, but not letting it cool completely can make for messy cuts. Try to bake yours way beforehand and let it sit at least three hours so the dense, custardy center has time to set.
Exact on extract
Imitation vanilla will work in a pinch, but it can’t beat the real thing. True vanilla extract is worth the splurge. It’s also better for you with its antioxidants and anti-inflammation abilities.
Wheat is neat
Wheated bourbon like Maker’s Mark is sweeter than high rye bourbons. It will enhance desserts, jams and sauces that pair with smoky flavors.
Don’t pour bourbon over an open flame. To be extra safe, use a measuring cup. Fire can chase back to the bottle – and to your hand – if you pour bourbon straight from the bottle.
Maker’s Mark® Bourbon Balls
The bourbon confection varieties at the Maker’s Mark Distillery Gift Shop in Loretto are some of our most popular items. Chocolate is a great pairing with the vanilla and caramel notes in bourbon. If you try your hand at making our bourbon balls, you can taste what we mean.