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This bourbon pumpkin pie transforms traditional pumpkin pie into something extraordinary with the warmth of bourbon, aromatic spices, and a perfectly flaky crust. The combination creates a decadent dessert that brings sophistication to any holiday table while maintaining that nostalgic comfort we all crave.
I first made this bourbon pumpkin pie for Thanksgiving after my grandmother passed down her antique pie plate to me. The subtle bourbon notes reminded my father of her holiday eggnog, creating a beautiful new tradition while honoring our family's past.
Ingredients
- Foolproof all butter pie crust for the perfect flaky foundation to support the rich filling
- Pumpkin puree the star ingredient that provides natural sweetness and earthy flavor
- Light brown sugar creates depth with its molasses undertones that complement the bourbon
- Bourbon adds warmth and complexity use a quality bourbon you would enjoy drinking
- Vanilla extract enhances the bourbon notes while adding aromatic sweetness
- Eggs and egg yolk provide structure and silky texture to the custard
- Evaporated milk creates richness without watering down the filling
- Pumpkin pie spice blend for traditional flavor foundation
- Extra cinnamon ground ginger and cardamom for layers of warmth and complexity
- All purpose flour helps stabilize the custard for perfect slices
Step-by-Step Instructions
- Prepare the crust
- Roll your dough to approximately 16 inches in diameter and about 1/8 inch thickness working from the center outward with gentle but firm pressure. Take care to rotate the dough after each stroke to maintain an even circle. The dough should drape easily over your rolling pin when lifted.
- Create the perfect crimp
- After fitting the dough into your pie plate trim the overhang to exactly 1 1/2 inches then roll this excess under to create a thicker edge that sits on the rim. This provides substance for creating a decorative edge that will hold its shape during baking.
- Blind bake properly
- Line your chilled crust with crumpled parchment paper before adding weights. The crumpling helps the paper conform to the crust shape preventing air gaps. Bake until the edges begin to turn golden then remove weights and continue baking until the bottom crust develops a light golden color for the perfect texture.
- Mix the filling
- Combine ingredients in the proper order starting with pumpkin and sugars to create a smooth base. Add eggs individually to incorporate air and ensure proper emulsification. The spices flour and salt should be whisked in last just until combined to avoid overworking the mixture.
- Perfect the bake
- Position the pie in the lower third of the oven which provides the best heat distribution for custard pies. Look for the slight wobble in the center when checking doneness. A completely set center indicates overcooking which can lead to cracks.
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The cardamom in this recipe is my secret weapon. Most people expect the standard pumpkin spice profile but this slight deviation adds an almost floral quality that makes guests pause and wonder what makes this pie so special. My aunt once declared it was the best pumpkin pie shed ever tasted and requested the recipe on the spot.
Make Ahead and Storage
This bourbon pumpkin pie actually improves with time in the refrigerator allowing the flavors to meld beautifully. You can prepare it up to two days before serving making it perfect for busy holiday schedules. Keep it covered in the refrigerator but avoid plastic wrap directly on the surface which can damage the delicate top. Before serving allow the pie to sit at room temperature for about 30 minutes for the best flavor and texture experience.
Perfect Whipped Cream Pairing
For the ultimate topping chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream. Add a tablespoon of bourbon and two tablespoons of maple syrup instead of vanilla and sugar for a complementary flavor that enhances the pie rather than competing with it. The slight boozy note in both the pie and cream creates a harmonious experience with each bite.
Troubleshooting Tips
If your pie cracks during cooling it likely baked a few minutes too long. Hide any imperfections with strategic whipped cream placement. A dark edge forming during baking can be prevented by covering the crust edge with foil after the first 25 minutes. For those who prefer less bourbon flavor reduce to 2 tablespoons or replace with an equal amount of maple syrup for a different but equally delicious flavor profile.
Your Questions Answered About This Recipe
- → Can I make this bourbon pumpkin pie in advance?
Yes, you can make this pie 1-2 days in advance. After baking and cooling completely, cover loosely with plastic wrap and refrigerate. The flavors actually develop and improve with time in the refrigerator.
- → Can I substitute the bourbon in this pie?
Absolutely. You can replace the bourbon with rum, brandy, or whiskey for a different flavor profile. For an alcohol-free version, substitute with 3 tablespoons of apple juice or cider mixed with 1/2 teaspoon vanilla extract.
- → What is blind baking and why is it necessary for this pie?
Blind baking is partially baking the pie crust before adding the filling. It's necessary for this pie to prevent a soggy bottom crust, as the pumpkin filling is quite wet. The technique ensures a crisp, fully-cooked crust.
- → How do I know when my pumpkin pie is done baking?
The pie is done when the edges are set but the center still has a slight jiggle (about a 2-inch wobbly spot). The center will continue to set as it cools. If the entire pie is completely firm when you take it out, it may be overbaked.
- → Can I freeze this bourbon pumpkin pie?
Yes, you can freeze the baked and cooled pie for up to 1 month. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
- → What's the best type of pumpkin to use for this pie?
This recipe calls for canned pumpkin puree, which provides consistent results. Make sure to use pure pumpkin puree, not pumpkin pie filling (which already contains sugar and spices). If using fresh pumpkin, roast and puree sugar pumpkins for the best flavor.