Description
This Bourbon Pumpkin Pie offers a delightful twist on the classic, infusing rich pumpkin flavor with the warm complexity of bourbon. It’s a smooth, creamy, and perfectly spiced dessert that’s ideal for fall gatherings and holidays, providing a sophisticated touch to traditional comfort.
Ingredients
Scale
- 1 all-butter pie crust
- 1 (15-ounce) can pumpkin puree
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3 and 1/2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 (12-ounce) can evaporated milk
- 2 and 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 and 1/2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- Whipped cream, for serving (optional)
Instructions
- Prepare the pie crust: If using store-bought, follow package directions. For homemade, roll dough to about 12 inches in diameter, fit into a 9-inch pie pan, trim excess dough to a 1-inch overhang, fold under, and crimp edges. Chill the crust.
- Make the Bourbon Pumpkin Pie filling: In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, bourbon, and vanilla extract. Whisk until smooth.
- Add eggs and egg yolk to the mixture, whisking until fully combined.
- Stir in the evaporated milk until the mixture is smooth and creamy.
- Add pumpkin pie spice, cinnamon, ginger, cardamom, flour, and salt. Whisk until spices are evenly distributed and the mixture thickens.
- Pour the filling into the chilled pie crust, smoothing the top with a spatula.
- Bake the Bourbon Pumpkin Pie: Preheat oven to 375°F (190°C). Bake for 45-50 minutes, or until the filling is set and the top is slightly puffed. A knife inserted near the center should come out clean.
- Cool the pie: Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.
- Serve and enjoy your Bourbon Pumpkin Pie. Top with whipped cream, a sprinkle of cinnamon, or ice cream if desired.
Notes
- For an alcohol-free version, substitute bourbon with 1 teaspoon of maple syrup or vanilla extract.
- Add chopped pecans or walnuts to the crust for a nutty crunch.
- Adjust spices to your preference; consider adding a pinch of clove or allspice.
- For a richer bourbon flavor, slightly increase the bourbon amount, ensuring it doesn’t overpower the pumpkin.
- To make this a vegan Bourbon Pumpkin Pie, use a vegan pie crust and a flaxseed egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- This Bourbon Pumpkin Pie can be made ahead and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The pie can be frozen before or after baking. Bake from frozen by adding 10-15 minutes to the bake time. Thaw frozen baked pie overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 300-350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg