Barrel Spiced Pumpkin Pie

Recommended Pairing: 2020 Bon Vivant Chardonnay

Serves 8 people
time: 3.5 hours
Recipe by: Flâneur Wines

This barrel spice inspired pumpkin pie highlights the warm and spice driven nuances found in our barrel room from our most beloved cooperages across France and Austria. We’ve combined fresh ginger, star anise, clove, cinnamon and black peppercorns with cream and pumpkin to serve up what we feel is a truly elevated pumpkin pie. Pair this recipe with a holiday white wine like our 2020 Bon Vivant Chardonnay for a festive dessert.

purchase Bon Vivant Chardonnay
96 Points, International Wine Report
Pronounced aromas of Meyer lemon, confectioners sugar, lemon tea and daphne flowers leap from the glass. The palate is sophisticated with warmth and spice from 100% new oak aging balanced with a creamy mouthfeel and attentive acidity. Flavors boast of grapefruit, lemon tart, wet stone, green apple and baking spice.
2020 Bon Vivant Chardonnay & Barrel Spiced Pumpkin Pie


For The Crust: 

  • 1¼ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 10 tablespoons unsalted butter, chilled and cubed
  • 2 to 4 tablespoons ice water, as needed

For The Filling

  • 1 cup heavy cream
  • 1 cinnamon stick
  • 2 petals from a star-anise pod
  • 1 whole clove
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cardamom pods
  • ½ teaspoon whole black peppercorns
  • 1¾ cups pumpkin (homemade or a15-ounce can)
  • ¾ cup dark brown sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons dark rum
  • 2 teaspoons ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg


Step 1: For the crust, in a large bowl, whisk flour and salt. Kneed in the butter until it is the size of peas then slowly add in water until the dough forms when squeezed.

Step 2: Transfer dough to a lightly floured counter. Take a palm-size chunk and use the heel of your hand to smear the dough across counter. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.

Step 3: After chilling, on a lightly floured counter, roll dough into a 12-inch circle. Transfer to a 9-inch pie pan and fold the edges over and crimp. With a fork, lightly stab the dough all over then chill for at least 30 minutes.

Step 4: Heat oven to 425 degrees. Line the chilled crust with foil and bake for 15 minutes. Remove foil and bake until lightly golden, 5 to 10 more minutes. Transfer to a rack to cool. Lower oven temperature to 325 degrees.

Step 5: Make the filling in a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a light simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.

Step 6: Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly wiggly, 50 to 60 minutes. Cool completely before serving.

purchase Bon Vivant Chardonnay