Bourbon Pumpkin Pie is the only pumpkin dessert to make during the holidays! Bourbon adds extra spice and robust flavor, making it the pie of the season.
This post is all about how to make Bourbon Pumpkin Pie.
Instead of making a simple pumpkin pie recipe this Thanksgiving and Christmas, try a tasty bourbon twist! For years making pumpkin pie at our house for the holidays was like clockwork.
My mom would make a beautiful pie crust, we would follow Libby’s recipe on the back of Libby’s pumpkin puree can, and voila, we had a traditional pumpkin pie to serve.
Many of you know Libby’s offers a delicious recipe, but have you ever noticed pumpkin pie filling doesn’t always taste the most exciting? It’s like we make it because pumpkin pie is a staple dessert to consume during November and December holidays.
But when was the last time someone asked for a pumpkin pie on their birthday? Maybe that’s happened. Maybe.
But the point is, what if you could enjoy a tastier, fluffier, and more decadent version of pumpkin pie? A pie that people looked forward to tasting instead of plopping a slice onto their plate out of obligation.
If you’ve ever tasted bourbon pumpkin cheesecake, you might understand why I’m hailing this particular pumpkin pie! While this dessert recipe does not include cheesecake, it calls for an extra egg and some heavy whipping cream with evaporated milk. It’s smooth and creamy like pumpkin cheesecake but not as dense.
Because this holiday season is all about honoring nostalgic traditions while trying new things, why not serve this transitional pumpkin pie dessert? Also, if you want to learn how to make decorative leaves for the top of your pie, you’ll be amazed at how easy it is to do!
Bourbon Pumpkin Pie
Ingredients You’ll Need To Make A Pumpkin Pie That Explodes With Flavor
The right ingredients are essential for this BEST Bourbon Pumpkin Pie recipe! You’ll notice below that individual spices are listed rather than the recipe calling for one individual pumpkin pie spice.
Some gourmet pumpkin pie recipes by experts like Sur La Table, Williams Sonoma, Bon Appetit, and Food & Wine call for individual spices, while some swear by using one combination of pumpkin pie spice. There is also significant debate about this topic over the internet.
The consensus is using individual spices instead of one combo of spices will result in a pumpkin pie that bursts with warm flavor. I’ve tried both, and I agree that using individual spices always leads to a bourbon pumpkin pie or bread with a TON more flavor.
Ingredients:
- One 9-inch unbaked pie crust. If you’re making this from scratch you should have dough leftover for the decorative maple leaves. If you’re buying one pie shell, consider buying two so you have enough dough to make the maple leaves.
- 1 Can of Libby’s Pure Pumpkin, 15 ounces (not the pie filling)
- 1/2 cup of Brown Sugar
- 1/4 cup of Sugar
- 1/2 teaspoon of Salt
- 1 teaspoon of Ground Cinnamon
- 1/2 teaspoon of Ground Ginger
- 1/4 teaspoon of Ground Cloves
- 3 Eggs, beaten
- 1 cup of Heavy Cream
- 1/2 cup of Evaporated milk
- 2 tablespoons of Bourbon
- Raw Sugar (This is used to sprinkle on top of the pie but mostly over the decorative leaves. It looks great aesthetically, and adds a tasty dimensional crunch.
- Whipped Cream, serve each piece with a dollop on top.
Equipment:
- Pie Plate, 9-inches
How To Make Bourbon Pumpkin Pie, Step-By-Step Directions
Step 1. Preheat the oven to 425 degrees F.
Step 2. Prepare your pie dough and place it on a nine-inch pie plate. Crimp the edges of the pie shell. With your leftover dough, create decorative maple leaves with piecrust cutters. Do not add the leaves to the pie yet. Place the pie plate and leaves in the fridge while you prepare the bourbon pumpkin pie filling.
**Tip: Be sure to place the pie cutters in flour before pressing them into the dough. This will help the leaves not stick to the inside of the cutter, so decorative details stay intact.
Step 3. Next, mix the dry ingredients (brown sugar, white sugar, salt, cinnamon, ginger, and cloves) in a small bowl and set aside.
Step 4. Beat three eggs in a mixer.
Step 5. Add the pumpkin, bourbon, and dry mixture to the eggs. Mix ingredients well.
Step 6. Gradually stir in the heavy cream and evaporated milk. Mix well.
Step 7. Pour the bourbon pumpkin pie filling into the unbaked pie shell. Do not add the raw sugar or decorative leaves to the top just yet.
Step 8. Bake the pie for 15 minutes at 425 degrees F.
**If the pie’s filling is decently set after 15 minutes, add the leaf decoration and sprinkle the raw sugar on top. If the pie’s filling is jiggling too much, wait to add the leaves and head to step 9.
Step 9. Lower the oven temperature to 350 degrees F. The pie will bake for an additional 40-45 minutes at this temperature. If the pie’s filling was jiggling too much after baking for 15 minutes at 425 degrees F, bake it for ten minutes at 350 degrees F before adding the leaves and sugar, then place the pie back in the oven to finish baking.
**After baking at 350 degrees F for approximately 40 minutes, the pie should still jiggle a bit in the middle, and the crust should look golden brown. The pie will continue to set up as it cools.
Step 10. Cool the pie on a wire rack for two hours. Serve each slice with a dollop of whipped cream, or even better, make homemade bourbon whipped cream!
Bourbon Pumpkin Pie Variation Recipes
If you bought a bottle of bourbon just for this pumpkin pie, below are some other delicious recipes you might enjoy. And, if you fell head over heels in LOVE with this Bourbon Pumpkin Pie, it’s pretty much guaranteed you’ll enjoy these other tasty variations.
Facts & Questions
Can You Freeze Bourbon Pumpkin Pie?
Yes! Place the pie in an airtight container or double wrap it in plastic and then foil before placing it in the freezer. This will help to avoid freezer burn. Thaw the frozen pie the night before in the refrigerator.
DO NOT Overbake This Pumpkin Pie
Pay close attention to the baking times for this recipe. First, bake the pie at 425 degrees F for 15 minutes, lower the oven temperature to 350 degrees F and bake the pie for an additional 40-45 minutes. Remember, the pie will still be a bit jiggly in the middle after baking. As the pie cools, it will continue to set up.
How Do I Serve Bourbon Pumpkin Pie?
Serve each pumpkin pie slice with homemade bourbon whipped cream on top! And check out these NEW sculptural pumpkin plates by Williams Sonoma. ???? Also, be sure to cut each piece with a sharp knife, then use a pie server to transfer each piece to a plate safely.
Bourbon Pumpkin Pie
Equipment
- Pie Plate, 9-inches
- Decorative Piecrust cutters
- Measuring spoons
- Measuring cups
- Mixer
- Mixing bowls
Ingredients
- 1 Unbaked pie crust, 9-inches If you're not making the pie from scratch buy two pie crusts so you'll have dough leftover to make the decorative leaves.
- 1 Can of Libby's Pure Pumpkin, 15 ounces (not the pie filling)
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 3 Eggs, beaten
- 1 cup Heavy cream
- 1/2 cup Evaporated milk
- 2 tbsp Bourbon
- Raw Sugar (to sprinkle on top of the pie)
- Whipped cream (for the top of each piece)
Instructions
- Preheat the oven to 425 degrees F.
- Prepare your pie dough and place it on a nine-inch pie plate. Crimp the edges of the pie shell. With your leftover dough, create decorative maple leaves with piecrust cutters. Do not add the leaves to the pie yet. Place the pie plate and leaves in the fridge while you prepare the bourbon pumpkin pie filling.
- Next, mix the dry ingredients (brown sugar, white sugar, salt, cinnamon, ginger, and cloves) in a small bowl and set it aside.
- Beat three eggs in a mixer.
- Add the pumpkin, bourbon, and dry mixture to the eggs. Mix ingredients well.
- Gradually stir in the heavy cream and evaporated milk. Mix well.
- Pour the bourbon pumpkin pie filling into the unbaked pie shell. Do not add the raw sugar or decorative leaves to the top just yet.
- Bake the pie for 15 minutes at 425 degrees F. If the pie's filling is decently set after 15 minutes, add the leaf decoration and sprinkle the raw sugar on top. If the pie's filling is jiggling too much, wait to add the leaves and head to step 9.
- Lower the oven temperature to 350 degrees F. The pie will bake for an additional 40-45 minutes at this temperature. If the pie's filling was jiggling too much after baking for 15 minutes at 425 degrees F, bake it for ten minutes at 350 degrees F before adding the leaves and sugar, then place the pie back in the oven to finish baking.
- Cool the pie on a wire rack for two hours. Serve each slice with a dollop of homemade bourbon whipped cream.
Nutrition
Final Thoughts on Bourbon Pumpkin Pie
I hope this Bourbon Pumpkin Pie recipe inspires you to try something new this holiday season. And maybe, just maybe, this bourbon recipe will FOREVER change the way you eat pumpkin pie.
Because of its delicious taste, it’s hard to stop at one piece! Follow career girl meets… on Pinterest, Instagram, Twitter, and Facebook for more home decor ideas, recipes, and gift guides.
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