Uploaded November 2024 | Updated September 2026, 7 hours ago

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Welcome to Pie Week! Milk Street returns with our now-annual festival of pies, pie opinions, pie-adjacent desserts, pie tips...etc.
Today, Milk Street Cooking School director Rosie Gill’s making her household favorite, our boozey pumpkin pie tart. We add a little bourbon and caramelize the filling—a couple simple techniques that add a grown-up edge. Crème fraîche adds more tang and richness than one-dimensional sweet whipped cream.

Get the recipe for our Pumpkin Tart here: bit.ly/46WFCpK