Classic Bourbon Pumpkin Pie
A warm and comforting dessert filled with rich pumpkin flavors and aromatic spices, perfect for the fall season.
Ingredients
Pie Crust
- 1 piece Unbaked pie crust Can use store-bought for convenience
Filling
- 2 cups Canned pumpkin puree
- 3/4 cup Brown sugar For deep, caramel-like sweetness
- 1/2 cup Granulated sugar Balances the flavors
- 1 teaspoon Ground cinnamon Aromatic spice
- 1/2 teaspoon Ground ginger Invigorating spice
- 1/4 teaspoon Nutmeg For warmth
- 1/4 teaspoon Ground cloves Adds depth
- 1 teaspoon Vanilla extract Enhances flavor
- 3 large Eggs Provides structure
- 1 cup Heavy cream For a luxurious creaminess
- 1/4 cup Bourbon Can be omitted for non-alcoholic version
Instructions
Preparation
- Preheat the oven to 425°F (220°C) to set the crust.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the heavy cream and bourbon until smooth.
Baking
- Pour the filling into the unbaked pie crust and spread evenly.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until set.
- Let the pie cool before serving to allow flavors to meld.
Notes
For a flaky crust, chill the pie crust before adding filling. Store-bought crusts are a convenient alternative. For variations, consider using freshly grated nutmeg or adding a pecan topping.