Baileys Pumpkin Pie
A rich and creamy pumpkin pie infused with Baileys Irish Cream, baked in a flaky shortcrust pastry and topped with spiked whipped cream and pecans.
Ingredients
- 600g Short Crust Pastry
- 2kg Pumpkin
- 3 tbs Olive Oil
- 200g Granulated Sugar
- 1tsp Cinnamon
- 1tsp Salt
- 3 Eggs
- 150ml Bailey's
- 200g Heavy Cream
- 200g Heavy Whipping cream
- 50ml Irish Bailey's
- 30g granulated sugar
- Pecan nuts for topping
Method
- 1
Toss the pumpkin with olive oil and roast until soft and tender, then blend or mash into a smooth purée.
- 2
Roll out the shortcrust pastry and line a pie dish.
- 3
In a large bowl, whisk together the pumpkin purée, granulated sugar, cinnamon, salt, eggs, 150ml Baileys, and heavy cream until smooth.
- 4
Pour the pumpkin filling into the prepared pastry crust.
- 5
Bake at 180°C (350°F) for about 40 minutes, until the filling is set.
- 6
In a separate bowl, whip the heavy whipping cream, 50ml Baileys, and 30g granulated sugar until soft peaks form.
- 7
Allow the pie to cool, then top with the Baileys whipped cream and pecan nuts before serving.