Bourbon Pumpkin Pie has always held a special place in my heart, especially as the leaves start to turn and the air gets crisp. I remember the very first time I tried a slice; it was at a cozy autumn gathering, and the subtle warmth of the bourbon instantly elevated the classic pumpkin flavor. It wasn’t just pie; it was an experience, a truly spiked pumpkin pie recipe that made me fall in love with fall desserts all over again. The aroma of cinnamon and nutmeg, mingled with that distinct hint of whiskey, filled the kitchen, promising a comforting treat. This easy bourbon pumpkin pie quickly became my go-to for holiday gatherings. Let’s get cooking!
Why You’ll Love This Bourbon Pumpkin Pie
I genuinely believe this Bourbon Pumpkin Pie will become your new favorite fall dessert. It’s truly special, offering a unique twist that everyone will adore. Here’s why you’ll be making it again and again:
- It offers a perfect balance of sweet pumpkin and a subtle, warming kick from the bourbon, creating an unforgettable flavor profile.
- Despite its gourmet taste, this pumpkin pie with bourbon is surprisingly straightforward to prepare, making it perfect for busy holiday schedules.
- The recipe uses common, affordable ingredients, proving that extraordinary desserts don’t have to break the bank.
- It’s a fantastic conversation starter and a unique centerpiece for any autumn or Thanksgiving table.
- This pumpkin pie with bourbon offers a delightful indulgence, perfect for celebrating special occasions or simply treating yourself.
- While it’s a decadent treat, the pumpkin base provides some vitamins, making it a slightly healthier dessert option than others!
Ingredients for Bourbon Pumpkin Pie
Gathering your ingredients is the first step to creating this unforgettable dessert. I’ve carefully selected each component to ensure a rich, creamy Bourbon Pumpkin Pie filling with the perfect balance of spice and that delightful bourbon warmth. Here’s everything you’ll need:
- 1 foolproof all-butter pie crust or your favorite 9-inch pie crust recipe – A good crust is the foundation of any great pie.
- 1 (15-ounce) can pumpkin puree – Make sure it’s 100% pumpkin, not pumpkin pie filling.
- 3/4 cup light brown sugar (packed) – This adds a deep, molasses-like sweetness that complements the pumpkin beautifully.
- 1/4 cup granulated sugar – For additional sweetness and balance.
- 3 1/2 tablespoons bourbon – The star ingredient that gives our pumpkin pie filling with bourbon its signature kick.
- 2 teaspoons vanilla extract – Enhances all the other flavors.
- 2 large eggs (room temperature) – Room temperature eggs incorporate more smoothly into the filling.
- 1 large egg yolk (room temperature) – Adds extra richness and helps with the pie’s set.
- 1 (12-ounce) can evaporated milk – Crucial for that incredibly creamy texture in your filling.
- 2 1/2 teaspoons pumpkin pie spice – The classic blend for that cozy fall aroma.
- 3/4 teaspoon cinnamon – A little extra warmth never hurt!
- 1/2 teaspoon ground ginger – Adds a zesty, spicy note.
- 1/4 teaspoon ground cardamom – My secret ingredient for an extra layer of sophisticated flavor.
- 1 1/2 teaspoons all-purpose flour – A small amount helps stabilize the filling.
- 1/4 teaspoon salt – Balances the sweetness and amplifies the spices.
- Whipped cream (optional) – For serving, because who doesn’t love a dollop of cream on their pie?
How to Make Bourbon Pumpkin Pie
Making this delightful Bourbon Pumpkin Pie is a journey of simple steps leading to a truly rewarding dessert. I promise, even if you’re new to baking, you’ll find this process straightforward. Just follow along, and soon your kitchen will be filled with the most incredible aromas.
- Step 1: First, let’s get that oven ready! Preheat your oven to 375°F (190°C). While it’s heating, grab your pie dough. Roll it out gently on a lightly floured surface until it’s about 12 inches in diameter. Carefully transfer this beautiful dough into your 9-inch pie pan, making sure it fits snugly. Trim any excess dough, leaving about an inch hanging over the edge. Now, fold that overhang under and crimp the edges with your fingers or a fork to create a lovely decorative finish. Pop this prepared crust into the fridge to keep it nice and cold while you work on the filling.
- Step 2: Now for the heart of our pie – the filling! In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, that wonderful bourbon, and vanilla extract. Whisk these ingredients together until they are perfectly smooth and integrated. You’ll already start to smell the sweet beginnings of our amazing Bourbon Pumpkin Pie.
- Step 3: Next, add the two large room-temperature eggs and the single egg yolk to your pumpkin mixture. Whisk everything again until it’s fully combined and looks lusciously smooth. This step ensures a rich and uniform texture for your filling.
- Step 4: Pour in the evaporated milk and continue to whisk until the mixture is beautifully smooth and creamy. This is key for that melt-in-your-mouth consistency we’re aiming for.
- Step 5: Now, let’s bring in all those warm, cozy spices! Sprinkle in the pumpkin pie spice, cinnamon, ground ginger, ground cardamom, all-purpose flour, and salt. Whisk vigorously until all the spices are evenly distributed throughout the mixture and it has thickened slightly. This creates the signature flavor of our Homemade Bourbon Pumpkin Pie.
- Step 6: Retrieve your chilled pie crust from the fridge. Carefully and slowly pour the bourbon pumpkin pie filling into the prepared crust. Use a spatula to gently smooth the top, ensuring an even layer.
- Step 7: Place your pie in the preheated oven. Bake the Bourbon Pumpkin Pie for 45-50 minutes. You’ll know it’s done when the filling is set and the top has slightly puffed up. To be sure, insert a knife into the center; if it comes out clean, your pie is ready! Don’t worry if it seems a little soft in the very center; it will continue to set as it cools.
- Step 8: This step requires a little patience, but it’s crucial! Let your Homemade Bourbon Pumpkin Pie cool completely on a wire rack for at least 2 hours before you even think about slicing into it. This allows the filling to firm up properly, preventing a runny mess. If you’re in a hurry, you can pop it into the fridge after it has cooled to room temperature.
- Step 9: Finally, it’s time to enjoy your masterpiece! Serve your delicious Bourbon Pumpkin Pie with a generous dollop of freshly whipped cream, a sprinkle of extra cinnamon, or even a drizzle of caramel sauce for an extra touch of indulgence.
Pro Tips for the Best Bourbon Pumpkin Pie
I’ve learned a few tricks over the years that truly elevate this pie from great to absolutely extraordinary. These simple tips will ensure your Bourbon Pumpkin Pie is the talk of the table every single time:
- Always use good quality bourbon; it makes a noticeable difference in the pie’s flavor profile.
- Don’t overmix the filling once the eggs are added, as this can introduce too much air and lead to cracks.
- Blind bake your pie crust for about 10-15 minutes before adding the filling to prevent a soggy bottom.
- Tent the edges of your pie with foil during the last 15-20 minutes of baking if they start to brown too quickly.
What’s the secret to perfect Creamy Bourbon Pumpkin Pie?
The key to a truly creamy Bourbon Pumpkin Pie is to ensure your eggs and evaporated milk are at room temperature. This helps them incorporate smoothly into the pumpkin mixture, preventing a grainy texture. Also, gently whisking the filling rather than aggressively beating it contributes to that silky-smooth consistency. This is also why I add bourbon to pumpkin pie; it enhances the overall depth.
Can I make Bourbon Pumpkin Pie ahead of time?
Absolutely! This Bourbon Pumpkin Pie is a fantastic make-ahead dessert, perfect for holiday planning. You can bake it up to 2-3 days in advance. Just let it cool completely on a wire rack, then cover it loosely with plastic wrap and refrigerate. It actually allows the flavors to meld beautifully.
How do I avoid common mistakes with Bourbon Pumpkin Pie?
To avoid common pitfalls with your Bourbon Pumpkin Pie, steer clear of overbaking, which can lead to cracks and a dry texture. Also, don’t slice the pie too soon; letting it cool completely is crucial for the filling to set properly. Finally, ensure your pie crust is properly chilled before baking to prevent shrinkage.
Best Ways to Serve Bourbon Pumpkin Pie
Once your glorious Bourbon Pumpkin Pie has cooled and set, it’s time for the grand finale – serving it! I love presenting this dessert with a flair, especially when I’m sharing it with friends and family. Here are my favorite ways to enjoy this delicious treat:
- My absolute go-to is a generous dollop of freshly whipped cream. The cool, airy cream provides a delightful contrast to the warm, spiced filling of the Bourbon Pumpkin Pie. A tiny sprinkle of cinnamon on top adds a touch of elegance.
- For an extra indulgent experience, try serving a slice with a scoop of vanilla bean ice cream. As the ice cream slowly melts, it creates a luscious sauce that mingles perfectly with the rich pumpkin and bourbon flavors.
- If you’re serving this as your showstopper Thanksgiving Bourbon Pumpkin Pie, consider offering a side of candied pecans or a drizzle of homemade caramel sauce. These additions elevate the dessert, making it feel even more special and festive.
Nutrition Facts for Bourbon Pumpkin Pie
I know many of you are curious about what you’re enjoying, so I’ve put together the estimated nutritional information for a single slice of this delicious Bourbon Pumpkin Pie. Remember, these are approximate values and can vary based on the specific brands of ingredients you use.
- Serving Size: 1 slice (1/8 of pie)
- Calories: 300-350 kcal
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 25g
- Protein: 4g
- Cholesterol: 50mg
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Bourbon Pumpkin Pie
Ensuring your delicious Bourbon Pumpkin Pie stays fresh and flavorful is key to enjoying every last slice. I’ve learned the best ways to store this delightful bourbon infused pumpkin dessert so you can savor it for days, or even months, to come.
First, always allow your pie to cool completely on a wire rack at room temperature. Once cooled, cover it loosely with plastic wrap or transfer individual slices to an airtight container. It will keep beautifully in the refrigerator for 3-4 days.
For longer storage, freezing is a fantastic option. You can freeze the entire pie or individual slices. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and it will stay fresh for up to 3 months. To reheat, thaw frozen slices overnight in the refrigerator, then warm gently in a preheated oven at 300°F (150°C) for 10-15 minutes, or until just warmed through.
Frequently Asked Questions About Bourbon Pumpkin Pie
What is Bourbon Pumpkin Pie?
Bourbon Pumpkin Pie is a delightful twist on the classic fall dessert, featuring a traditional spiced pumpkin custard filling enriched with a generous splash of bourbon. The alcohol cooks out during baking, leaving behind a subtle, warm, and complex flavor that beautifully complements the pumpkin and spices, creating a truly elevated taste experience.
Does the Bourbon flavor really come through?
Yes, it absolutely does! While the alcohol itself bakes out, the distinct notes of caramel, vanilla, and oak from the bourbon infuse the pumpkin filling, adding a wonderful depth and warmth. It’s not an overpowering alcoholic taste, but rather a sophisticated undertone that makes this Bourbon Pumpkin Pie so special and unique.
Can I use a different type of whiskey?
I always recommend bourbon for its specific flavor profile, which pairs perfectly with pumpkin. However, if you’re feeling adventurous, you could experiment with a rye whiskey for a spicier kick, or even a very smooth, light Scotch. Just remember that each type of whiskey will impart a different character to your Bourbon Pumpkin Pie, so choose one you genuinely enjoy drinking.
Is Bourbon Pumpkin Pie suitable for children?
Because the alcohol largely bakes out during the cooking process, the amount remaining in each slice of Bourbon Pumpkin Pie is negligible, similar to that found in vanilla extract. However, if you have concerns, or prefer an entirely alcohol-free option, you can easily substitute the bourbon with an equal amount of maple syrup, apple juice, or even a non-alcoholic vanilla extract for a similar flavor profile without the spirits.
Variations of Bourbon Pumpkin Pie You Can Try
While my classic Bourbon Pumpkin Pie recipe is truly a masterpiece, it’s also wonderfully adaptable! I love experimenting in the kitchen, and I’ve discovered a few fantastic variations that let you customize this delicious treat to your liking. Don’t be afraid to get creative and make this dessert truly your own.
- Spiced Pecan Topping: For an extra layer of texture and flavor, sprinkle a mixture of chopped pecans, a touch more brown sugar, and a dash of extra bourbon over the top of the pie about 15 minutes before it finishes baking. This adds a delightful crunch and enhances that pumpkin pie with a kick.
- Chocolate Swirl: Melt a few ounces of good quality dark chocolate and swirl it into the pumpkin filling just before baking. The rich chocolate notes beautifully complement the bourbon and pumpkin, creating a truly decadent dessert.
- Ginger Snap Crust: Instead of a traditional pie crust, consider a crushed ginger snap crust. The spicy ginger pairs exquisitely with the warm spices and bourbon in the filling, adding another layer of complexity to your Bourbon Pumpkin Pie.
- Dairy-Free Delight: For those with dietary restrictions, you can easily make this a dairy-free Bourbon Pumpkin Pie by using full-fat canned coconut milk instead of evaporated milk and ensuring your pie crust is dairy-free.
Bourbon Pumpkin Pie: 1 Amazing, Wicked Slice
- Total Time: 2 hours 70 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Bourbon Pumpkin Pie offers a delightful twist on the classic, featuring a smooth, rich, and perfectly spiced pumpkin filling with a subtle warmth from bourbon. It’s an ideal dessert for fall gatherings and holidays.
Ingredients
- 1 foolproof all-butter pie crust or your favorite pie crust recipe
- 1 (15-ounce) can pumpkin puree
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 3 1/2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 (12-ounce) can evaporated milk
- 2 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- Whipped cream (optional)
Instructions
- Prepare the Pie Crust: Roll out your pie dough on a lightly floured surface to about 12 inches in diameter. Gently transfer it into a 9-inch pie pan, ensuring a snug fit. Trim excess dough, leaving about an inch of overhang. Fold the edges under and crimp them with your fingers or a fork for a decorative finish. Place the crust in the fridge to keep it cold while you prepare the filling.
- Make the Pumpkin Pie Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, bourbon, and vanilla extract. Whisk until smooth.
- Add the eggs and egg yolk, and whisk again until fully combined.
- Stir in the evaporated milk until the mixture is smooth and creamy.
- Sprinkle in the pumpkin pie spice, cinnamon, ginger, cardamom, flour, and salt. Whisk until the spices are evenly distributed and the mixture is thickened.
- Pour the Filling into the Pie Crust: Remove the prepared pie crust from the fridge and carefully pour the bourbon pumpkin pie filling into the crust, smoothing the top with a spatula.
- Bake the Pie: Preheat your oven to 375°F (190°C). Bake the bourbon pumpkin pie for 45-50 minutes or until the filling is set and the top has slightly puffed up. The pie is done when a knife inserted into the center comes out clean. The pie will continue to set as it cools.
- Cool the Pie: Let the bourbon pumpkin pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to firm up. If you want to speed up cooling, place the pie in the fridge after it has cooled to room temperature.
- Serve and Enjoy: Serve your Bourbon Pumpkin Pie with a dollop of freshly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for extra indulgence.
Notes
- For an alcohol-free version of this pumpkin pie, substitute bourbon with a teaspoon of maple syrup or vanilla extract.
- Add chopped pecans or walnuts to the crust for a nutty twist.
- Experiment with spices by adding clove or allspice for an extra kick in your pumpkin pie with bourbon.
- If you prefer more bourbon flavor, increase the amount slightly, ensuring it doesn’t overpower the pumpkin filling.
- To make a vegan Bourbon Pumpkin Pie, use a vegan pie crust and substitute eggs with a flaxseed egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Store leftover Bourbon Pumpkin Pie in an airtight container in the refrigerator for up to 3-4 days.
- You can freeze the bourbon pumpkin pie before or after baking. Wrap tightly with plastic wrap and aluminum foil. Bake frozen, adding 10-15 minutes to bake time. Thaw baked pie in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 300-350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
