Orange Ginger With Mizunara Oak Cast Japanese Whiskey Pumpkin Pie Recipe

While your pie crust is baking, you may want to prepare the filling:


  • Using a whisk, mix the first 8 ingredients in a bowl until no lumps remain. Blend in pumpkin, whipping cream, Greek yogurt or sour cream and eggs. Set aside.

    3/4 cup sugar
    1 tablespoon packed golden brown sugar
    1 tablespoon cornstarch
    1 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1 tsp ground cardamom
    1/4 teaspoon (generous) salt
    ⅛ tsp black pepper
    1 16-ounce can solid pack pumpkin
    3/4 cup whipping cream
    1/2 cup Plain Greek yogurt or sour cream
    3 large eggs, beaten to blend
    ½ cup Akaka Falls Farm Orange Ginger Japanese Mizunara Oak Whisky preserve

For crust: (you may want to make 2 batches).you can make the crust a day ahead.

  • 1 ⅛ cups organic AP flour
  • ½ tsp. Salt
  • 1 tsp. Sugar
  • 1 stick unsalted butter 113 g or 1/2 cup-very cold, grated on shredding side
  • 3 tbsp. Ice water.
  • (if you want to make the leaf cut outs and have a thicker crust as I made, prepare
    two batches of the dough.
  • Crust Preparation
  • Mix flour, salt, sugar in a food processor and pulse two times.
  • Add butter and pulse for 10 seconds. It should look like cornmeal.
  • Slowly add ice water with the food processor on. Continue till flour is mixed and
    just starts to roll into a ball. Do not over mix.
  • Cover and Refrigerate at least two hours before rolling. Roll each of the chilled
    doughs into 14 inch rounds and place 1 in an ungreased 9”pie plate. With the
    second dough, cut 6 inch sections, roughly 1 inch wide from the outer edge to
    build up the pie crust edge and fold under (you can skip this step if you want ).


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