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:
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.
Transfer the dough to a floured work surface and bring together into a ball. Flatten it into a round disk and cover with plastic wrap. Chill in the refrigerator for 30 minutes to 1 hour.
Turn the pastry dish out onto a dusted work surface. Roll out to a circle about 14 inches in diameter. Line a pie dish with dough and shape a fluted edge.
Place the crust in the refrigerator to chill for 30 minutes or the freezer for 15 minutes.
Heat oven to 375 °F.
Use a fork to prick the dough all over. Line the crust with a sheet of parchment paper or aluminum foil, pressing it gently to cover the bottom and up the sides. Place pie weights or dry beans in the crust.
Bake the crust in the oven for about 15 minutes. When it starts to dry and begins to show a bit of color, remove the crust from the oven. Remove the foil and weights and prick the pastry again if necessary to remove any air pockets. Return the crust to the oven and bake for 5 more minutes.
Remove the crust from the oven. Reduce oven heat to 325 °F.
Whisk 1 can of pumpkin puree with 3 eggs, 1 cup of heavy cream, ¾ cup of dark brown sugar, 2 tablespoons of bourbon, and 1 teaspoon of vanilla extract until you have a smooth and well blended mixture.
Add 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ a teaspoon of salt, ¼ teaspoon of nutmeg and a pinch of cloves (if using). Whisk until fully incorporated.
Carefully pour the filling mixture into the pre-baked pie crust.
Bake in the oven for 55-60 minutes until the edges puff up and the center is set but still jiggles slightly. Remove from the oven.
Leave the pie to cool completely on a wire rack.
Serve with freshly whipped cream and a sprinkling of cinnamon sugar.
This Bourbon Pumpkin Pie is a delicious decadent dessert! You won’t be sorry if you try this one! Don’t forget to tag #CookMeRecipes when you make it.
Vegetarian Recipes
