The Only Pumpkin Pie that Matters

This holiday season feels more special than the rest. For the first time since we moved here [Washington], I feel like I have a little more pep in my step, & I think it’s the result of feeling like things are finally settling around us. It’s been a whirlwind of change, and the past two holiday seasons have been colored by navigating pretty major life changes (& the busy schedules that come along with it), which, if I’m being totally honest, made the “most wonderful time of year” feel a little unholiday-like. The lack of time together & struggling to find time for festive moments was hard. Factor in trying to find a real place in our new life - it left me feeling pretty lonely. Feeling lonely during the holiday season is a real challenging place - let me tell ya. It has felt like this rock + a hard place feeling of wanting to belong and carve out special holiday moments with my husband, but also just sadness surrounding the situation, & it’s been hard.

This year, however, has been a big turning point. At the start of 2020, I was probably my unhappiest self. I felt so uncomfortable around our “circle” that it caused me to seriously question pretty much everything about myself. How lik-able I was. If I’d ever fit in here. If I’d ever be appreciated. I genuinely thought something about me was unworthy, and I genuinely wished I were different. I wsa hurt and un-healed by some life experiences, & thinking to myself “if I were different this wouldn’t be happening.” Such a strongly felt emotion that in a moment of weakness I even repeated that thought to my mom (who was an absolute gem & the person I needed to open up to about this). But in that moment I kind of knew I’d hit a deep low, and I made a conscious effort to take steps towards liking myself. I started a journey of trying to accept me, Lesley, & also like this gal I’ve become. Maybe one day I’ll be brave enough to really pen to paper that journey. The short version is I’ve taken the time to appreciate my true self, to not be embarrassed of me, & to properly communicate what it is I want out of life. What I’ve gained - a bit more self esteem, a realization that I have a husband who is on the exact same page & is my biggest supporter, & that there is absolutely nothing about me that I need to walk around ashamed of. It wasn’t until the holiday started this year that I realized how far I’ve come. It’s a time where I’ve gotten used to feeling a little shitty, & this year for the first time in our new home, I feel this excitement and ability to really enjoy this time of year. & enjoy it I will!

One of the first things on the list to a holiday season full of fun - a night for our own Thanksgiving at the house & carving out time to enjoy this pumpkin pie. The Only Pumpkin Pie That Matters, which is a pie that is part decadent, part boozy, & part “new-age.” It’s a pumpkin pie that has that same, very velvety filling that we all know + love, but it also comes with bourbon whipped cream + an oat crumble right on top. Next level amazing!

A lot going on

This pumpkin pie is anything but boring, which, if I’m being honest, sometimes pumpkin pie can be really damn boring. Just so basic. The addition of the bourbon whipped cream + oat crumble just complimentthe dessert. And they taste so good with the sweet, pumpkin filling. They’re like accessories to your pie. Delicious accessories that just take your pumpkin pie to the next level.

Pro tip: make the crumble a day ahead if that helps. That gives it plenty of time to cool + harden so it’s ready to go once it’s time to assemble the pie. & it’s pretty delicious to sample on as you cook whatever else you’ve got going on. Just be warned - I did have to cut off Jordan from the whole sampling game to make sure we had some for the pie.

Go heavy with the pumpkin

I mean - I use a whole can. Which is great because none of the pumpkin goes to waste (a true pet peeve of mine), the pumpkin remains the prominent flavor, + great because it keeps the measurement pretty damn simple. 1 entire can. That’s all you need!

For the oat crumble

1/2 c. flour

1/2 c. oats

1/2 c. brown sugar

1 tsp cinnamon

1 stick of butter, cut into small cubes

For the crust

2 c. graham crackers, pureed to crumbs in the food processor

1 stick of butter, melted

For the filling

3 eggs + 3 eggs yolks

3/4 c. brown sugar

1/4 c. white sugar

2 tbsp molasses

1 can of pumpkin

3 tsp. pumpkin pie spice

1/2 tsp. salt

1 c. heavy cream

1/2 c. almond milk (or other milk in your house as long as it’s unsweetened)

1 tsp. vanilla

For the Whipped Cream

1 c. heavy cream

1/2 tsp vanilla

2 tbsp maple syrup

1-2 tbsp bourbon (depending on how boozy you want it)

Start with making the crumble. Add all the ingredients to a bowl, and use a pastry cutter to blend together. Spread onto a parchment lined baking sheet. Bake in the oven at 350 for 15 minutes. It should be golden brown.

Now, make the pie. Mix together the butter + graham crackers for the crust (could be done in the food processor), and transfer to a greased baking tray. Press the graham cracker into the pie plate so it’s packed in, forming a thin + dense crust, & bake for 12 minutes. As it bakes, make the filling. Mix together the eggs + egg yolks, sugar, molasses, spices + salt. Add in the pumpkin, mixing until smooth. Add in the cream, almond milk, + vanilla. Pour into the par-baked crust, place bake in the oven for 45-60 minutes. You want a no jiggle situation when it’s all said & done.

Make you whipped cream by placing the heavy cream in the bowl of a stand mixer with a whisk, & turn it to high. Beat to the desired stiffness. Turn the speed to low, and add in the remaining whipped cream ingredients, letting them stir in for about a minute.

To assemble the pie, place a generous dollop of whipped cream right on top of the pie. The final touch is sprinkling the crumble right over the top. I added a few sprigs of thyme from my garden just for color.