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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.
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Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

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

Method
 

Prepare the Crust:
  1. Use your crust: Fit homemade or thawed store-bought crust into pie dish, trim edges, and crimp decoratively.
  2. Blind bake it: Line with parchment and pie weights, bake at 375°F for 15 minutes until set.
  3. Finish baking: Remove weights and parchment, bake another 5 minutes until golden. Cool while making filling.
Prepare Pie Filling:
  1. Mix wet ingredients: Whisk pumpkin puree, eggs, heavy cream, and bourbon together until everything's nice and smooth.
  2. Add all sugar: Throw in brown sugar and regular sugar, then whisk until both sugars dissolve completely.
  3. Spice it nice: Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until spices are evenly distributed throughout.
  4. Pour and bake: Pour filling into pre-baked crust, smooth top, bake at 350°F for 50-55 minutes.
  5. Cool completely: Let it sit out for 2 hours, then refrigerate at least 4 hours before serving.
Make Maple Whipped Cream:
  1. Whip heavy cream: Beat cold cream in chilled bowl until soft peaks appear. Don't overbeat it yet!
  2. Sweeten up: Pour in maple syrup and vanilla extract while mixer's still going on medium speed.
  3. 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.