How To Make Bourbon Pumpkin Pie
In a departure from the traditional pumpkin pie, this recipe infuses bourbon to a Thanksgiving classic. Even the whipped cream has a hint of bourbon in it.
Serves:
Ingredients
- ¾cuppacked light brown sugar
- 2tsppumpkin pie spice
- ½tspsalt
- 2large eggs
- 15ozpumpkin puree
- 12ozevaporated milk
- 1unbaked 9-inch pie crust
For Bourbon Whipped Cream:
- 1cupheavy cream
- 1tbsppowdered sugar
- ¼tspvanilla extract
Instructions
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Preheat oven to 425 degrees F.
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Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
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In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
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Bake for 15 minutes. Then reduce temperature to 350 degrees F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
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Cool on wire rack for 2 hours, then refrigerate until ready to serve.
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Serve with bourbon whipped cream or your desired toppings.
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Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Serve, or cover and refrigerate for up to 2 hours.
Nutrition
- Calories: 271.36kcal
- Fat: 15.27g
- Saturated Fat: 8.03g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.05g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 30.44g
- Fiber: 1.41g
- Sugar: 18.63g
- Protein: 4.37g
- Cholesterol: 66.39mg
- Sodium: 230.16mg
- Calcium: 116.09mg
- Potassium: 219.53mg
- Iron: 1.05mg
- Vitamin A: 389.01µg
- Vitamin C: 2.21mg
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