Name: Bourbon Pumpkin Pie
Prep time: 20 min
Cook time: PT-487848H40M56S
Total time: 3 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 3-4 tablespoons ice water; 1 (15 oz) can pumpkin puree (or about 2 cups homemade puree); 3/4 cup heavy cream; 1/4 cup bourbon; 2 large eggs; 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves (optional); 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

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I love making this Bourbon Pumpkin Pie because it adds a warm, rich depth to the traditional pumpkin pie with a splash of bourbon. The smooth, spiced pumpkin filling paired with the slightly caramelized flavor from the bourbon creates a more complex and comforting flavor profile. This pie is perfect for fall gatherings, Thanksgiving, or any special occasion when you want to add a touch of sophistication to a classic dessert!

Why I’ll Love This Recipe

What I adore about this pie is how the bourbon enhances the flavor of the pumpkin and spices without overpowering them. The rich, creamy filling is balanced by a hint of warmth from the bourbon, making every bite incredibly flavorful. The buttery, flaky crust holds everything together perfectly. It’s a simple twist on a traditional recipe that elevates the flavors without being too complicated!

Ingredients

For the crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3-4 tablespoons ice water

For the filling:

1 (15 oz) can pumpkin puree (or about 2 cups homemade puree)
3/4 cup heavy cream
1/4 cup bourbon
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Make the crust:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough to the dish, trim any excess, and crimp the edges. Chill the crust again while you prepare the filling.
Make the filling:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, bourbon, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and salt until smooth and fully combined.
Assemble the pie:
- Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula for an even layer.
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. The filling will still slightly jiggle when done, but it should not be liquid.
- If the crust starts to brown too much during baking, cover the edges with foil or a pie shield.
Cool and serve:
- Allow the pie to cool completely at room temperature, about 2-3 hours, to let the filling set properly.
- Once cooled, slice and serve with a dollop of whipped cream or a sprinkle of cinnamon, if desired.

Servings and Timing

This recipe makes 8 servings. Prep time is about 20 minutes, plus chilling time for the dough. Bake time is 45-50 minutes.

Variations

I like to change it up by:

Adding a pinch of black pepper or cardamom to the filling for a spiced twist.
Using graham cracker or gingersnap cookies for a more flavorful crust.
Adding a handful of chopped pecans or walnuts to the filling for some texture.
Drizzling a little caramel sauce over the pie before serving for an extra sweet touch.

Storage / Reheating

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 1 month—just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

Bourbon Pumpkin Pie

FAQs

Can I make the crust ahead of time?
Yes, you can make the crust ahead of time. Just wrap the dough tightly in plastic wrap and refrigerate for up to 2 days, or freeze it for up to 1 month.
Can I make this pie without bourbon?
Yes, if you prefer not to use bourbon, you can substitute it with an extra 1/4 cup of heavy cream or even orange juice for a different twist.
Can I use fresh pumpkin puree?
Absolutely! Just be sure to cook and puree the pumpkin until it’s smooth and thick, similar to the consistency of canned pumpkin.
Can I use a store-bought crust?
Yes, you can use a store-bought pie crust to save time. Just make sure to follow the baking instructions for the specific crust you’re using.
Can I make this pie in advance?
Yes, you can make the pie ahead of time and refrigerate it. It will keep well for up to 3 days in the fridge.

Conclusion

This Bourbon Pumpkin Pie is a delightful twist on the classic pumpkin pie, with the rich depth of bourbon enhancing the warm spices and creamy pumpkin filling. The buttery crust provides the perfect base, and the hint of bourbon makes this dessert extra special for fall or holiday gatherings. Whether served on its own or topped with whipped cream, this pie is sure to be a crowd-pleaser!