As the holidays roll around each year, one staple dish that shows up frequently is a Bourbon Pumpkin Pie. The ingredients scream fall holidays – pure pumpkin, cinnamon, ginger, allspice and bourbon – and will make you want to immediately break out your stretchy pants. This Bourbon Pumpkin Pie recipe is simple to make and of course, can be made ahead of time as you’re preparing your holiday feast. The velvety pumpkin, the buttery crust and the little hint of bourbon will have you going back for seconds and hoping that there is another pie hidden in the kitchen somewhere. It is a great dessert for your fall festivities and will make your holiday a bit brighter! So, cheers to holidays and cheers to whomever invented pumpkin pie!

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Bourbon Pumpkin Pie

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• pastry dough

• 1 (15 oz) can 1 pure pumpkin

• 1 cup 1 heavy cream

• 1/3 cup 1/3 sour cream

• 2 2 eggs

• 3/4 cup 3/4 sugar

• 3 1/2 tbsp 3 1/2 bourbon

• 1 tsp 1 ground cinnamon

• 3/4 tsp 3/4 ground ginger

• 1/4 tsp 1/4 ground allspice

• 1/3 tsp 1/3 salt

• 1/2 cup 1/2 whipped cream

• 1 tsp 1 bourbon per 1/2 cup cream, if desired

• Special Equipment:

• 1 (9-inch) 1 deep dish pie plate

• pie weights or dried beans

Directions

• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
• Whisk together remaining ingredients and pour into cooled shell.
• Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.

Notes

• Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.

Inspired by Epicurious