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 flavor of the warm spices. Top this remarkable pie off with a big dollop of whipped cream and a sprinkling of cinnamon sugar. If you prefer the flavor of rum, feel free to use that 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 care to make pastry, consider a purchased crust or a graham cracker or gingersnap crust. A standard baked pastry pie crust was used to calculate the nutritional info.
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.
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.
PrintBourbon Pumpkin Pie
This spirited bourbon pumpkin pie will wow your friends and family. A splash of bourbon elevates the quintessential American dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts, Pies, Thanksgiving Desserts, Bourbon
- Cuisine: Southern
Ingredients
- 1 pie crust (partially baked, see below)
- 1 (15-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 (see below).
- 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!
