Pumpkin Buttermilk Pie

To make the pie crust:

1. Cut the butter into small pieces (I do quarter tablespoons), and place in the freezer along with the vodka for about 30 minutes, or until it just starts to freeze.

2. In a small bowl whisk together the flour, sugar, and salt. Dump the mixture out onto a large cutting board or clean counter. Using a bench scraper (a rolling pin also works), work in the frozen butter by smooshing the flat side of the bench scraper into the flour, scooping and mixing it often. When the butter pieces are all flattened and well incorporated, use your fingers to break up any large pieces until they are pea-sized. Sprinkle the vodka over the dough and mix, then 1 Tablespoon at a time, add enough water until the dough just comes together, and all the flour is incorporated. Knead the dough into a ball and cover tightly in plastic wrap. Smoosh the dough flat into a hockey puck shape and refrigerate for 1 hour.

3. After the dough has chilled, preheat the oven to 325 degrees (F) and place the dough on a well-floured cutting board or clean counter. Turning often, and using as much flour as you need to keep it from sticking, roll the dough into an even layer about ¼” thick, or until it is large enough to fit into your 9” pie plate with ½” overhanging. Move the dough to the pie plate and trim any excess dough, leaving that ½” overhang. Fold and pinch the edges of the dough around the pie plate so it’s nice and pretty.

4. Lay a sheet of aluminum foil over the dough and carefully scatter pie weights (I use dried beans). Bake on the middle rack of your oven for 12 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for another 10 minutes.

To make the pie:

1. In a medium bowl, mix together the sweet potato and pumpkin puree. Add the butter, lemon juice, nutmeg, cinnamon, ginger, cloves, cardamom, and salt and mix thoroughly after each addition.

2. In a small bowl, beat the egg yolks lightly with a whisk for about 30 seconds. Add the sugars and beat until they’re a creamy light yellow color, about 2 minutes. Add the egg mixture to the pumpkin mixture and stir until the eggs are fully incorporated. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and bourbon and stir until incorporated.

3. In the bowl of an electric mixer, beat the egg whites to soft peaks in a clean, dry bowl. With a spatula, gently fold the egg whites, one-third at a time, into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the pre-baked crust and bake on the middle rack of the oven set at 375 degrees (F) until the center is firm and set, about 35 to 40 minutes. Cool the pie completely on a rack, then chill for at least 4 hours before serving.

To make the whipping cream:

1. In a stand mixer, add the cream, maple syrup, and bourbon. Start the mixer at a low speed and work up to high to avoid splashing. Whip the mixture until it is thickened. Taste the whipped cream and add more cream, maple syrup, or bourbon according to your preference. If you’re shy, you might want to start with just a teaspoon or two of the bourbon.