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4.80 from 5 votes

Bourbon Pumpkin Pie

This bourbon pumpkin pie recipe is simple to make, and topped with a stellar bourbon whipped cream.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pie, thanksgiving, vegetarian
Servings: 12 servings

Ingredients

Bourbon Pumpkin Pie

  • 3/4 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice (*or see substitute below)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (15-ounces) pumpkin puree
  • 1 can (12-ounces) evaporated milk
  • 2 tablespoons bourbon
  • 1 unbaked 9-inch pie crust (see recipe/tutorial here for how to make a pie crust)
  • (optional) bourbon whipped cream recipe below

Bourbon Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon bourbon
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

To Make The Bourbon Pumpkin Pie:

  • Preheat oven to 425° F.
  • Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
  • In a large bowl, whisk the eggs and the pumpkin until combined.  Whisk in the sugar-spice mixture until combined.  Then gradually stir in the evaporated milk and bourbon until combined.  Pour the mixture into the unbaked pie shell.
  • Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
  • Cool on wire rack for 2 hours, then refrigerate until ready to serve.  (The pie will slice easier if chilled.)
  • Serve with bourbon whipped cream or your desired toppings.

To Make The Bourbon Whipped Cream:

  • Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks.  Serve, or cover and refrigerate for up to 2 hours.

Notes

*If you don’t have pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon ground nutmeg, pinch of allspice
Pumpkin pie recipe adapted from Libby’s.