Nothing completes a Thanksgiving dinner or fall meal quite like a slice of homemade pumpkin pie. Fresh pumpkin puree, warm autumn spices and a mix of whole milk and heavy cream make this pie decadent but the caramel notes from a splash of bourbon make it extra luxurious. My recipe for Creamy Bourbon Pumpkin Pie is the perfect dessert for all of your holiday celebrations.
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This recipe for pumpkin pie is easy and fairly adaptable. I’ve provided instructions for making a simple pie crust from scratch but if you have a favorite storebought crust feel free to use it. I prefer making my own pumpkin puree but canned works just as well. You can also replace the cinnamon, nutmeg, ginger and cloves with 1 tsp of pumpkin pie spice if that’s what you have on hand and if you’re not a fan of bourbon you can use dark rum instead or omit it altogether. (My Cranberry Curd Tart and Mini Pumpkin Custards are some other great dessert options for any holiday dinner).
Ingredients for Bourbon Pumpkin Pie
For the Pie Crust
- all purpose flour
- kosher salt
- unsalted butter
- ice cold water
For the Pie Filling
- pie crust ( homemade or storebought)
- pumpkin puree
- brown sugar
- whole milk
- heavy cream
- eggs
- bourbon
- vanilla extract
- kosher salt
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
How to Make Homemade Pie Crust
While you can certainly use a high quality storebought crust I feel that making pie crust from scratch is worth the effort, and it’s actually pretty simple with your food processor doing most of the work. Add flour, salt and butter to a food processor and pulse several times until the flour mixture is crumbly and resembles coarse sand. Add ice cold water 1 tbsp at a time pulsing in between each addition until the dough comes together and forms a ball taking care not to overwork the dough. Pat the dough ball into a flat disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes or up to 2 hours.
How to Make Bourbon Pumpkin Pie
If using storebought pie crust prepare per package instructions. If using the homemade pie crust above preheat the oven to 425 ℉. Roll out the pie crust dough and transfer to a pie dish. Line the pie crust with parchment paper and place dried beans or pie weights on the baking dish. Bake for 15 minutes, remove from the oven and remove pie weights and parchment paper.
Reduce the oven temperature to 350 ℉. In a large bowl whisk together pumpkin puree, brown sugar, milk, heavy cream, eggs, vanilla extract, bourbon, kosher salt, cinnamon, nutmeg, ground ginger and cloves until thoroughly combined. Pour the pumpkin mixture into the prepared pie crust. Bake for 55-65 minutes or until the edges are set and the center slightly jiggles. Cool for at least 2 hours before slicing.
If you like this Creamy Bourbon Pumpkin Pie be sure to take a look at some of my other recipes!
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Creamy Bourbon Pumpkin Pie
Equipment
- 1 Food processor optional
- 1 large bowl
- 1 pie dish
- Parchment Paper
Ingredients
For the Pie Crust
- 1.5 cups all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter
- 5-6 tbsp ice cold water
For the Pie Filling
- 1 pie crust homemade or storebought
- 15 oz pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
For the Pie Crust
- Add the flour, salt and butter to a food processor and pulse several times until the flour mixture is crumbly and resembles coarse sand. Add ice cold water 1 tbsp at a time pulsing in between each addition until the dough comes together and forms a ball taking care not to overwork the dough.
- Pat the dough ball into a flat disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes or up to 2 hours.
For the Bourbon Pumpkin Pie
- If using storebought pie crust prepare per package instructions. If using the homemade pie crust above preheat the oven to 425 ℉. Roll out the pie crust dough and transfer to a pie dish. Line the pie crust with parchment paper and place dried beans or pie weights on the baking dish. Bake for 15 minutes, remove from the oven and remove pie weights and parchment paper.
- Reduce the oven temperature to 350 ℉. In a large bowl whisk together pumpkin puree, brown sugar, milk, heavy cream, eggs, vanilla extract, bourbon, kosher salt, cinnamon, nutmeg, ground ginger and cloves until thoroughly combined. Pour the pumpkin mixture into the prepared pie crust. Bake for 55-65 minutes or until the edges are set and the center slightly jiggles. Cool for at least 2 hours before slicing.
Notes
- You can use 1 cup of half and half in place of the milk and heavy cream.
- Use 1 tsp of pumpkin pie spice for the cinnamon, nutmeg, ginger and clove.
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