Bourbon Pumpkin Pie
The only thing better than pumpkin pie? My bourbon pumpkin pie recipe, made with brown sugar, pumpkin pie spice, and bourbon. Exploding with flavor and topped with whipped cream, it's always a hit at the holidays! This recipe is heaven in a pie plate!
Ingredients
- 1 foolproof all-butter pie crust or your favorite pie crust recipe
- 1 15 ounce can pumpkin puree
- 3/4 cup (159g) light brown sugar packed
- 1/4 cup (50g) granulated sugar
- 3 and 1/2 Tablespoons (49ml) bourbon
- 2 teaspoons vanilla extract
- 2 large eggs plus room temperature
- 1 large egg yolk room temperature
- 1 12-ounce can evaporated milk
- 2 and 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 and 1/2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- whipped cream optional
Instructions
For the Pie Crust:
- Remove the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack.
- Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and - beginning from the center of the disk - roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/8" in thickness.
- Carefully fold the dough in half and lay it across one side of a 10-inch glass or metal pie pan, placing the seam of the dough in the center of the pan.
- Unfold the crust and use your hands to fit the dough into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see visible air bubbles, gently burst them with a fork.
- Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. Roll the overhang underneath the rim of the pie plate and crimp.
- Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 30 minutes.
Blind Baking the Crust:
- When ready to par-bake, preheat the oven to 375 degrees (F).
- Remove crust from the fridge. Scrunch up a piece of parchment paper, then line the crust with the parchment paper and fill with pie weights or dry beans. Make sure the weights are evenly distributed around the pie crust.
- Bake, in the lower third of the oven, for 18 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper and prick the bottom of the crust all over with a fork.
- Place back in the oven and bake for another 18 minutes, or until the bottom of the pie crust is lightly golden brown. Remove the partially baked crust from the oven and place on a wire cooling rack. Reduce the oven temperature to 350 degrees (F).
For the Pumpkin Pie Filling:
- In a large mixing bowl, add the pumpkin puree, both sugars, bourbon, and vanilla and whisk well to combine.
- Add in the eggs and yolk, one at a time, beating well after each addition. Whisk in the evaporated milk, spices, flour, and salt until just combined.
Assembly:
- Pour the filling into the partially baked pie crust. Place in the preheated oven and bake, in the lower third of the oven, for 50 to 55 minutes, or until the center is *almost set. It should still have a jiggly spot in the center. This will firm up as it cools.
- Cool on a wire rack for two hours, then place the pie in the fridge for at least another 2 hours before slicing. Serve with whipped cream!
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