Bourbon Pumpkin Pie
This spirited bourbon pumpkin pie will wow your friends and family. A splash of bourbon elevates the quintessential American dessert.
A splash of bourbon makes an everyday pumpkin pie extra-special. The pie is the perfect choice for a holiday dessert menu, and the small amount of liquor enhances the warm spices’ flavors. Top this remarkable pie off with a big dollop of whipped cream and a sprinkling of cinnamon sugar. If you prefer rum’s flavor, feel free to use it instead of bourbon.
For a perfectly baked pie crust, it should be partially baked before the filling is added. Or, if you are short on time or don’t want to make pastry, consider a purchased crust, a graham cracker crust, or a gingersnap crust. A standard baked pastry pie crust was used to calculate the nutritional info.
What You’ll Like About This Dish
Depth of flavor. Bourbon adds warmth and complexity to the classic pumpkin filling.
Perfect texture. The custard sets silky-smooth with just the right amount of wobble in the center.
Holiday-ready. Ideal for Thanksgiving, Christmas, or any autumn gathering.
Easy to make. Uses simple pantry spices and canned pumpkin for convenience.
Ingredient Notes
- Pie crust: A partially baked (blind baked) crust keeps the bottom from getting soggy.
- Pumpkin purée: Use 100% canned pumpkin, not pumpkin pie filling.
- Eggs: Help set the custard into a smooth, creamy texture.
- Heavy cream: Makes the filling rich and silky; avoid substituting lower-fat dairy.
- Brown sugar: Adds deeper caramel notes than white sugar.
- Bourbon: A small amount enhances the warm flavors; rum is an excellent substitute.
- Vanilla: Adds aromatic sweetness.
- Spices: Cinnamon, ginger, and nutmeg give the classic pumpkin pie flavor.
- Salt: Balances sweetness and brings out the warm spices.
Steps to Make Bourbon Pumpkin Pie
- Heat the oven and prepare a partially baked pie shell.
- Mix the pumpkin, eggs, cream, and brown sugar until smooth.
- Stir in the bourbon, vanilla, spices, and salt.
- Pour the filling into the prepared crust.
- Bake until the center is set with a slight wobble.
- Cool the pie completely on a rack.
- Slice and serve with whipped cream if desired.
Tips
- Blind bake the crust to prevent sogginess under the custard filling.
- Use a pie shield or foil to protect the crust edges if they brown too quickly.
- Chill the pie before slicing for neater pieces.
- Add a splash more bourbon for a stronger flavor — but don’t overdo it or the pie may not set properly.
Recipe Variations
- Rum pumpkin pie. Replace the bourbon with rum for a sweeter, slightly tropical flavor.
- Maple pumpkin pie. Add 1–2 tablespoons of maple syrup for deeper sweetness.
- Spiced version. Increase the cinnamon and ginger or add cloves for a bolder spice profile.
- Cream cheese swirl. Dollop softened, sweetened cream cheese into the filling and swirl before baking.
- Whipped cream topping. Finish with maple-vanilla whipped cream for a festive garnish.
Serving Suggestions
- Serve with homemade whipped cream or bourbon whipped cream.
- Add a sprinkle of cinnamon or nutmeg before serving.
- Pair with coffee, tea, or after-dinner drinks.
- Choose a drizzle of caramel sauce for extra indulgence.
- Slice and refrigerate leftovers for easy next-day dessert.
How to Store
Refrigerate: Cool completely, then refrigerate for up to 4 days. Keep loosely covered to avoid moisture buildup.
Freeze: Freeze individual slices or the whole pie (well wrapped) for up to 2 months. Thaw in the refrigerator.
Reheat: Serve chilled or bring to room temperature. Avoid reheating, as it may affect the custard texture.
If you are still looking, you might like this pumpkin pie with praline topping or this one with a layer of cream cheese. This classic pumpkin pie is always a favorite.
Bourbon Pumpkin Pie
Ingredients
- 1 9-inch pie shell, partially baked
- 1 16-ounce can pumpkin puree
- 3 large eggs
- 1 cup heavy whipping cream
- 3/4 cup brown sugar, light or dark, packed
- 2 tablespoons bourbon, or rum
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Heat the oven to 400 F.
- Prepare the partially baked pie crust.
- In a bowl, beat the pumpkin puree with the eggs, cream, and brown sugar until smooth and well blended. Stir in the bourbon, vanilla, spices, and salt.
- Pour the filling into the partially baked pie shell.
- Bake the pie at 400 F for 40 to 50 minutes, or until the filling is set. It will still have a bit of wobble in the center.
- Remove the pie to a rack and let it cool.
- Slice and enjoy!
Notes
How To Blind Bake a Pie Crust
To blind bake the crust, heat the oven to 400°F. Line the prepared pie crust with a 15-inch sheet of aluminum foil (leave some overhang so it will be easy to remove the pie weights later) and fill the pie with pie weights or dry beans. The weights will keep the pie shell from bubbling up as it bakes. Bake it with the weights for about 15 minutes and then remove the pie weights and paper or foil. Reduce the oven temperature to 375°F. For a partially baked pie, bake for about 8 minutes longer, or until just lightly browned. For a fully baked pie crust, bake it for 15 to 18 minutes, or until golden brown.Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
