This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists. This recipe first appeared in our November 2012 issue along with Ben Mims’s story Sugar and Spice.
- 3⁄4 cup sugar
- 6 tbsp. bourbon
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄4 tsp. ground cloves
- 8 eggs, yolks and whites separated
- 1 cup canned pumpkin
- Orange zest, for garnish
- Bring 2″ water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.