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Bourbon Pumpkin Pie

Bourbon Pumpkin Pie: Adult Twist on Fall Classic

This grown-up bourbon pumpkin pie has silky custard filling spiked with whiskey, nestled in buttery crust, and crowned with sweet maple whipped cream on top.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8 Slices
Calories 425 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing bowls
  • Whisk
  • Electric mixer

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

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.