Pumpkin Courvoisier Pie with Cream Cheese Crust

Ain’t nothin like a little pie with the baked-in taste of “Core-vwah-zee,” as we once heard it pronounced. Here’s the pumpkin pie we’ve been making for years, but with a new-fangled, almost tart-like crust. [See our Apple Pickin’ Pie Recipe for a more basic crust – or use your own.]

Pumpkin Courvoisier Pie with Cream Cheese Crust

Cream Cheese Crust
Ingredients
1 cup all-purpose flour
.25 tsp salt
.5 cup unsalted butter, cold, cubed
5 oz light cream cheese (1/2 a package), cold, cubed

Method
Heat your oven to 425 F.
Whisk the flour and salt together.
Cut in the butter and cream cheese until well blended.
Form dough into a flat disk, cover in cling wrap, and refrigerate for 8-12 hours.
Roll dough into a circle [I do this between sheets of waxed paper].
Fit the dough into a pie dish, crimping the edges as you see fit.
Cover the entire top of the crust in foil and weigh the foil down with dried beans or pie weights.
Blind bake the crust [cover top of crust in foil and weigh the foil down with beans or pie weights] for 15 minutes.
Remove the crust from the oven.
Remove the foil and pie weights.
Turn the oven down to 375 F.

Pumpkin Courvoisier Pie Filling / Baking

Ingredients
2 eggs
400 ml pumpkin
2-3 tbs Courvoisier [Cognac]
1 c brown sugar
.75 c evaporated milk
2 tsp cinnamon
1 tsp ginger
.5 tsp nutmeg
.5 tsp cloves
.5 tsp salt

Method
Heat your oven to 375.
Place eggs in a medium sized bowl and whisk.
Add pumpkin, cognac, and sugar and whisk some more.
Add evaporated milk and spices and whisk to incorporate.
Pour the pie filling into the hot crust.
Cover the edges of the crust with foil or a pie rim if so desired.
Bake 35-45 minutes, or until a knife inserted into the custard comes out clean.
Cool completely on a wire rack.

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