Bourbon Pumpkin Pie
Pumpkin + Bourbon = Literal Perfection. Just because you don’t think you can bake doesn’t mean you can’t! This super simple, boozie pie will prove it.
Persons
8
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
1 hour, 10 minutes
Wait Time
2 hours
Total Time
1 hour, 30 minutes
Ingredients
- 15 oz. Pumpkin Puree
- 1 c. Brown Sugar (packed)
- 1/ c. Bourbon
- 1 tsp. Vanilla Extract
- 3 Eggs (2 whole, 1 yolk)
- 12 oz. Evaporated Milk
- 2 tbsp. Pumpkin Spice
- 1 tsp. AP Flour
- 1/3 tsp. Salt
- 1 Graham Cracker Pie Crust
Instructions
- Preheat oven to 375F.
- In large mixing bowl, add PUMPKIN PUREE, BROWN SUGAR, BOURBON, VANILLA EXTRACT, EGGS, EVAPORATED MILK, PUMPKIN SPICE, AP FLOUR, and SALT. Mix until evenly incorporated.
- Pour pumpkin mixture pie crust and place into oven. Bake until edges of pie are set and middle doesn’t jiggle.
- Pull when finished. Rest at room temp for 1 hour and in fridge for 1 hour.
- Top with ALL the whipped cream.
Notes
- Recipe works with all types of bourbon/whiskey. Use flavored like Fireball or straight up like Jim Beam.
- Make your own whipped cream and add more bourbon to really take this recipe to the next level.