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.
Preheat oven to 425 degrees F.
Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
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.
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.
Cool on wire rack for 2 hours, then refrigerate until ready to serve.
Serve 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. Serve, or cover and refrigerate for up to 2 hours.
- 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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