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–+ servings
Creamy Bourbon Pumpkin Pie

Creamy Bourbon Pumpkin Pie

A splash of bourbon elevates this traditional homemade pumpkin pie making it extra decadent. This recipe for Creamy Bourbon Pumpkin Pie is the perfect dessert for all of your holiday celebrations.
5 from 69 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8

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

  1. You can use 1 cup of half and half in place of the milk and heavy cream.
  2. Use 1 tsp of pumpkin pie spice for the cinnamon, nutmeg, ginger and clove.
Keyword baking recipes, fall dessert, pie recipe, thanksgiving dessert
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