For pie crust:
- 1 ½ cups All-purpose flour
- ½ tsp Salt
- 2 tsp Sugaroptional
- 1 stick Butterchilled, cut in small pieces
- 3-5 tbsp Waterice cold
- 1 can (1 ¾) cups Pumpkin puree
- 3 Large eggs
- 1 cup Heavy cream
- ¾ cup Sugar
- 2 tbsp Bourbon
- 1 tsp Vanilla extract
- 2 tsp Cinnamon
- 1 tsp Ginger
- ½ tsp Salt
- ¼ tsp Nutmegground or freshly grated
- pinch Clovesground cloves (optional)
Bourbon Pumpkin Pie
This Bourbon Pumpkin Pie is the perfect dessert to serve up in the middle of winter! It is rich and comforting. As the name suggests, the filling for this pie contains bourbon but if you wish to swap it for something non-alcoholic, orange juice or milk are good substitutions.
To make this pie, start by making the pie crust. Make the filling by whisking pumpkin puree with eggs, heavy cream, sugar, bourbon, and vanilla until smooth and well blended.
Add the spices and salt and whisk well. Pour the filling into the crust and place the pie on a baking sheet. Bake for 55 to 65 minutes. Remove to a rack to cool completely before serving. Refrigerate any leftovers.
To make my Bourbon Pumpkin Pie, you will need the following ingredients:
Steps to make Bourbon Pumpkin Pie
Make pie crust
Mix 1½ cups of all-purpose flour with ½ a teaspoon of salt and 2 teaspoons of sugar in a food processor until fully combined. Add 1 stick of butter and pulse until the mixture resembles small peas. Keep the processor running and gradually pour in 3-5 tablespoons of ice water until the dough comes together.
Divide and refrigerate
Heat oven to 375 °F.
Cool crust and reduce oven heat
Remove the crust from the oven. Reduce oven heat to 325 °F.
Transfer filling to pastry crust