Go Back
–+ servings
Bourbon Pumpkin Pie

Bourbon Pumpkin Pie

JC Phelps
This Bourbon Pumpkin Pie is a sweet, spiced slice of Southern charm. It’s got depth, warmth, and just enough bourbon to make folks say, “Mmm, what’s in this?”
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 9-inch premade frozen pie crust, thawed
  • 1 15 oz. can pumpkin puree
  • ¾ c. granulated sugar
  • ½ c. packed brown sugar
  • 2 large eggs
  • ½ c. heavy cream
  • ¼ c. whole milk
  • ¼ c. bourbon
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. salt

Instructions
 

  • Preheat your oven to 375°F (190°C). Place the thawed pie crust on a baking sheet.
  • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, milk, bourbon, and vanilla extract until smooth.
  • Add the cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture, stirring until well combined.
  • Pour the filling into the prepared pie crust.
  • Bake the pie for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  • Remove the pie from the oven and allow it to cool completely on a wire rack.
  • Serve with whipped cream, if desired.

Notes

  • Use a good-quality bourbon you’d actually drink. It makes a difference in flavor!
  • Feel free to adjust the spice blend to your taste; add a pinch more cinnamon or a dash of cardamom if you’re feeling adventurous.
  • Let the pie cool completely before slicing so it sets up nice and neat.
Keyword Bourbon Pumkin Pie
Tried this recipe?Let us know how it was!