Bourbon Pumpkin Pie
This Bourbon Pumpkin Pie brings together the creamy richness of pumpkin with the smooth warmth of bourbon, creating a delightful treat for any gathering.
Ingredients
For the filling
- 1.5 cups pumpkin puree Can use canned or homemade; ensure it's plain and unsweetened.
- 0.75 cups brown sugar Can substitute with white sugar or coconut sugar.
- 0.75 teaspoons salt
- 1 teaspoon ground cinnamon Use fresh for enhanced flavor.
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 4 large eggs For a vegan option, use flax eggs or an egg substitute.
- 1 cup heavy cream Can substitute with half-and-half or a non-dairy alternative.
- 0.5 cups bourbon Can substitute with rum or non-alcoholic vanilla extract.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Gather all your ingredients and tools to ensure a smooth process.
Prepare the Crust
- Roll out your homemade pie crust or place a store-bought crust in a pie dish, pricking the bottom with a fork to allow steam to escape.
Make the Filling
- In a large mixing bowl, combine pumpkin puree, brown sugar, and salt.
- Stir in the spices: cinnamon, ginger, nutmeg, and cloves.
- Incorporate the eggs one at a time, mixing thoroughly.
- Pour in the heavy cream and bourbon, stirring gently until the mixture is creamy.
Bake
- Pour the filling into the prepared pie crust, leaving about an inch to the top.
- Bake the pie at 425°F (220°C) for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes until the filling is set with a slight jiggle.
Cool and Serve
- Remove the pie from the oven and allow it to cool before serving to help the filling firm up.
Notes
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.