Bourbon Pumpkin Pie

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Gimme some Oven

Total Time

55 minutes

Prep Time

10 minutes

Cook Time

45 minutes

Rating

(4)

Ingredients

12 servings

3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice (*or see substitute below)
1/2 teaspoon salt
2 large eggs
1 can (15-ounces) pumpkin puree
1 can (12-ounces) evaporated milk
2 tablespoons bourbon
1 unbaked 9-inch pie crust (see recipe/tutorial for how to make a pie crust)
(optional) bourbon whipped cream, recipe below
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

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Preparation

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Step 1

Preheat oven to 425° F.

Step 2

Whisk together sugar, cinnamon, salt, ginger, and cloves in a small bowl, and set aside.

Step 3

In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.

Step 4

Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.

Step 5

Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)

Step 6

Serve with bourbon whipped cream or your desired toppings.

Step 7

To Make The Bourbon Whipped Cream: Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Serve, or cover and refrigerate for up to 2 hours.

Chef’s notes

*If you don’t have pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon ground nutmeg, pinch of allspice

Pumpkin pie recipe adapted from Libby’s.

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Bourbon Pumpkin Pie

Ingredients

Preparation

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Chef’s notes

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