Bourbon Pumpkin Pie
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.8 out of 5 stars
(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
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.
Step 8
Save recipe for the next time?
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.
