Bourbon Pumpkin Pie: Adult Twist on Fall Classic
Okay, so here’s the thing – I’m obsessed with this Bourbon Pumpkin Pie! It takes your regular Thanksgiving pie and gives it this amazing grown-up makeover.
The bourbon adds such a cozy warmth that pairs perfectly with the creamy pumpkin. I’ve served this for breakfast with my morning coffee and as a show-stopping dessert after dinner.
Either way? Total winner. That little boozy kick makes every bite feel special, you know? Trust me, once your guests taste this, they’ll be asking for the recipe all night long.
Ingredients You’ll Need
So, what goes into this amazing pie? It’s actually pretty simple stuff with one fancy twist. Check out the recipe card down below for all the exact measurements, okay?
- Pie Crust: You can totally make your own or just grab one from the freezer aisle. Both work great!
- Pumpkin Puree: Grab the canned stuff – not pumpkin pie filling though! Pure pumpkin gives you that smooth, creamy base we’re after.
- Bourbon Whiskey: This is where the magic happens! Good bourbon brings these awesome caramel-y notes that make everything taste richer and deeper.
- Heavy Cream: This makes everything silky and luxurious. We’ll use it in the filling and the whipped cream topping too.
- Brown Sugar: I love how brown sugar adds this molasses-y sweetness. It plays so nicely with the bourbon’s oak flavor, don’t you think?
- Eggs: These bind everything together and help create that perfect, jiggly custard texture when it bakes. Can’t skip these!
- Warm Spices: Cinnamon, ginger, nutmeg, cloves – all the classic fall flavors that make pumpkin pie taste like home.
Want something lighter? Check out my Crustless Pumpkin Pie or these cute Crustless Mini Pumpkin Pies instead!
How to Make Bourbon Pumpkin Pie
Alright, let’s do this! There are basically three parts: the crust, the filling, and that dreamy maple cream on top. Ready?
Prepare the Pie Crust (Homemade or Store-Bought)
Just use whatever crust you prefer – homemade (try this easy recipe) or store-bought, both are totally fine! If you’re using frozen, let it thaw first.
Then we need to blind bake it, which sounds fancy but really just means pre-baking it so the bottom stays nice and crispy.
Pop it in a 375°F oven with some pie weights for about 15 minutes, then take the weights out and bake another 5 minutes. See? Easy!
Make the Pumpkin Pie Filling
- Grab your whisk and large mixing bowl, then mix 15 oz pumpkin puree, 3 eggs, and 1 cup heavy cream really well.
- Add that ¼ cup bourbon whiskey now. Mix it in until everything’s combined evenly throughout.
- Toss in ¾ cup brown sugar and 2 tablespoons regular sugar. Keep whisking until it all dissolves.
- Now add 1½ teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.
- Pour this gorgeous filling into your pre-baked crust. Smooth the top with your spatula real quick.
- Stick it in a 350°F oven for 50-55 minutes. The center should still jiggle just a little bit.
- Cool it on the counter for 2 hours, then pop it in the fridge for at least 4 hours. Patience pays off!
Prepare Maple Whipped Cream
- Throw your bowl and whisk in the freezer for about 10 minutes first. This helps everything whip up faster!
- Beat 1 cup heavy cream with your electric mixer on medium speed until you see soft peaks starting to form up nicely.
- Drizzle in 3 tablespoons pure maple syrup and 1 teaspoon vanilla while you keep mixing it.
- Keep beating on high until you get stiff peaks. But don’t overdo it or it gets weird and grainy!
- Spoon big dollops on your pie slices right before serving. Or get fancy and pipe it on!
Tips for the Best Bourbon Pumpkin Pie
- Pick good bourbon: You don’t need the expensive stuff, but go for something decent. Maker’s Mark or Buffalo Trace are perfect choices here.
- Chill it properly: I know waiting is hard, but that fridge time is super important. It sets everything up just right.
- Watch it closely: Your pie’s done when the edges are firm but the middle still has a little wiggle going on.
- Cool it slowly: Let it sit on the counter first before refrigerating. Sudden temperature changes can cause annoying cracks on top.
- Dress it up: Maple whipped cream is amazing, but candied pecans or caramel drizzle? Chef’s kiss! What’s your favorite topping?
Variations and Substitutions
Want to switch things up a bit? No problem! This recipe is super flexible and forgiving with different tweaks and changes.
- Try rum instead: Dark rum works just as well as bourbon. It gives you these nice molasses-y vibes with Caribbean warmth.
- Go half and half: Mix 2 tablespoons bourbon with 2 tablespoons maple syrup for an extra sweet, complex flavor profile you’ll love.
- Make it dairy-free: Swap heavy cream for coconut cream and use a vegan butter crust. Totally plant-based and still delicious!
- Gluten-free option: Almond flour crust or store-bought gluten-free crust both work great. Just blind bake like usual, okay?
- Play with spices: Love cardamom? Toss some in! Want less ginger? Cut it back. Make this pie your own creation!
Frequently Asked Questions
Can I make this pie ahead of time?
Oh, absolutely! Bake it up to two days early. Just cover and refrigerate it. Add the whipped cream right before you serve.
How do I store leftover bourbon pumpkin pie?
Wrap it up tight with plastic wrap or foil. It’ll stay fresh in your fridge for about four days, maybe longer!
Can I freeze bourbon pumpkin pie?
Yep! Wrap the cooled pie really well in plastic, then foil. It freezes beautifully for up to two months. Thaw overnight.
Will the bourbon cook off completely?
Most of the alcohol bakes out, but you’ll still taste that bourbon flavor. It’s subtle though, not like doing shots or anything!
Can I use pumpkin pie spice instead?
Sure thing! Use about 2 teaspoons of pumpkin pie spice instead of individual spices. Adjust based on your taste preferences.
What bourbon works best for this Pie?
Mid-range bourbons are perfect here. Maker’s Mark, Woodford Reserve, or Buffalo Trace won’t break the bank but taste amazing in this.
Why is my pie filling cracking?
Cracks happen when you overbake or cool too fast. Take it out when it’s still jiggly, then cool slowly. Problem solved!
Can I make this without alcohol?
Totally! Use equal parts vanilla extract and maple syrup instead. Different flavor, but still super yummy and family-friendly.
Bourbon Pumpkin Pie: Adult Twist on Fall Classic
Ingredients
For Pie Crust:
- 1 (9-inch pie) crust, homemade or store-bought
For Pumpkin Pie Filling:
- 15 oz canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ¼ cup bourbon whiskey
- ¾ cup brown sugar packed
- 2 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For Maple Whipped Cream:
- 1 cup heavy whipping cream cold
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Equipment
- 9-inch Pie Dish
- Mixing bowls
- Whisk
- Electric mixer
Instructions
Prepare the Crust:
- Use your crust: Fit homemade or thawed store-bought crust into pie dish, trim edges, and crimp decoratively.
- Blind bake it: Line with parchment and pie weights, bake at 375°F for 15 minutes until set.
- Finish baking: Remove weights and parchment, bake another 5 minutes until golden. Cool while making filling.
Prepare Pie Filling:
- Mix wet ingredients: Whisk pumpkin puree, eggs, heavy cream, and bourbon together until everything's nice and smooth.
- Add all sugar: Throw in brown sugar and regular sugar, then whisk until both sugars dissolve completely.
- Spice it nice: Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until spices are evenly distributed throughout.
- Pour and bake: Pour filling into pre-baked crust, smooth top, bake at 350°F for 50-55 minutes.
- Cool completely: Let it sit out for 2 hours, then refrigerate at least 4 hours before serving.
Make Maple Whipped Cream:
- Whip heavy cream: Beat cold cream in chilled bowl until soft peaks appear. Don't overbeat it yet!
- Sweeten up: Pour in maple syrup and vanilla extract while mixer's still going on medium speed.
- Get stiff peaks: Beat on high until peaks stand up straight. Stop before it gets grainy!
Notes
- Adjust bourbon taste: Use anywhere from 3-5 tablespoons depending on how strong you want bourbon flavor.
- Crust shortcut: Store-bought crust saves tons of time. Just thaw completely and blind bake properly.
- Check if done: Center should wiggle slightly when shaken. It continues firming up while cooling down.
- Crispy bottom trick: Blind baking prevents soggy crust bottom. Don’t skip this important step at all.
- Cover smart: Use foil to cover leftovers loosely. Plastic wrap sticks to filling surface messily.
