Bourbon Pumpkin Pie
This bourbon pumpkin pie is a fun twist on the fall classic! It's made with brown sugar, homemade pumpkin pie spice, and it's topped with bourbon whipped cream too!
Servings 8 slices
Calories 288kcal
Ingredients
- 1 Perfect Pie Crust
- 1 (15 ounce) can pumpkin puree
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1 (12 ounce) can evaporated milk
- homemade whipped cream
Instructions
Pie Crust
- Prepare one half of my perfect pie crust recipe according to directions. Form a disk and place into the fridge for at least 30 minutes.
- Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
- Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
- Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
- Bake at 425°F for 15 minutes. Carefully lift out the parchment paper and pie weights. Then return the pie crust to the oven to bake for another 5 minutes or until the bottom just starts to brown.
- Set aside and let cool slightly while you make the filling.
Pumpkin Pie
- In a large bowl, mix together the pumpkin puree, beaten eggs, sugar, brown sugar, pumpkin pie spice, salt, bourbon, and vanilla until fully combined.
- Gradually stir in the evaporated milk until fully incorporated. The filling should be thin and very soupy in texture.
- Carefully pour the filling into your par-baked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F and bake for another 25-40 minutes or until a toothpick inserted near the center comes out clean (it's okay if the center still jiggles slightly). If the crust starts getting too dark but the filling still isn't done, you can carefully cover the edges with aluminum foil for the remainder of the cooking time.
- Remove from the oven and let cool to room temperature. Then transfer to the fridge and chill for at least 2 hours.
- This bourbon pumpkin pie is best served with a big dollop of homemade whipped cream on top! I like to use homemade bourbon vanilla extract in my whipped cream too for extra flavor!
Notes
Store covered in the fridge for up to 3 days.
Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.
Nutrition
Serving: 1 | Calories: 288kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 305mg | Potassium: 332mg | Fiber: 2g | Sugar: 27g | Vitamin A: 9703IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 2mg