Bourbon Pumpkin Pie

By altschiller

Ingredients

• 1 cup heavy cream
• 1 cinnamon stick
• 2 petals from a star-anise pod (not the whole pod)
• 1 whole clove
• 1 tablespoon grated fresh ginger
• 1 teaspoon cardamom pods
• ½ teaspoon whole black peppercorns
• 1 ¾ cups pumpkin or butternut squash purée (homemade or from a 15-ounce can)
• ¾ cup/165 grams dark brown sugar
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons dark rum
• 2 teaspoons ground ginger
• ½ teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.