Bourbon Pumpkin Pie
This classic dessert balances the warmth of fall spices with the complex, caramel notes of quality bourbon, creating a sophisticated version of the traditional favorite that's both nostalgic and unexpectedly luxurious.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Baking Sheet
- Wire Rack
Ingredients
For the Crust
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed (1 stick)
- 3-4 tablespoons ice water
For the Filling
- 1 can pure pumpkin puree 15 oz, not pumpkin pie filling
- 3 large eggs room temperature
- ¾ cup light brown sugar packed
- 2 tablespoons bourbon quality matters - Maker's Mark or Bulleit work beautifully
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. When pinched, it should hold together without being sticky.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Gently transfer to a 9-inch pie dish, ease it into the corners, and trim excess dough, leaving a 1-inch overhang.
- Fold the overhang under itself and crimp decoratively. Return to refrigerator while preparing filling.
- Preheat your oven to 375°F (190°C) with a rack in the lower third position.
- In a large bowl, whisk the eggs until lightly beaten. Add brown sugar and whisk until smooth and no lumps remain.
- Stir in the pumpkin puree, bourbon, spices, and salt, mixing until completely incorporated.
- Gradually add the heavy cream and vanilla, whisking until the mixture is smooth and silky.
- Pour the filling into the chilled pie shell. Place the pie on a baking sheet.
- Bake for 20 minutes at 375°F, then reduce temperature to 350°F and continue baking for 35-40 minutes more, until the center is almost set but still slightly wobbly when gently shaken.
- Allow the pie to cool completely on a wire rack for at least 2 hours before serving.
Notes
For a deeper bourbon flavor profile, add the bourbon to the heavy cream and let it infuse for 10 minutes before incorporating into the mixture.
For optimal flavor, make this pie 1-2 days before serving. The bourbon notes meld beautifully with the spices over time.
For a gluten-free crust, replace all-purpose flour with a 1:1 gluten-free flour blend.
Can't use bourbon? Try 1 tablespoon of pure maple syrup plus 1 teaspoon of vanilla extract for a different but equally delicious flavor profile.
Nutrition
Calories: 375kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 127mgSodium: 230mgFiber: 2gSugar: 21g
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