Homemade Bourbon Pumpkin Pie
- Yield 12
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Homemade Bourbon Pumpkin Pie is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 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
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Method
Warm oven to 425° F.
Beat together sugar, cinnamon, salt, ginger and cloves in small bowl, and keep nearby.
In a large bowl, whisk the eggs and the pumpkin until combined. Beat in the sugar-spice mixture until combined. Then gradually mix in the evaporated milk and bourbon until combined. Tip the mixture into the unbaked pie shell.
Roast 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.
Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)
Plate with bourbon whipped cream or your desired toppings.
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Plate or cover and refrigerate for up to 2 hours.
