Bourbon Pumpkin Pie
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
- 1
To Make The Bourbon Pumpkin Pie:
- 2
Preheat oven to 425° F.
- 3
Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
- 4
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.
- 5
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.
15 min - 6
Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)
- 7
Serve with bourbon whipped cream or your desired toppings.
- 8
To Make The Bourbon Whipped Cream:
- 9
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.
