I love bringing a taste of the south to my recipes. Many, many years ago I found a Bourbon Pumpkin Pie recipe on a website that doesn’t appear to still exist. Since I found it, I’ve made it many times over the years, of course with my own touches and tweaks. I couldn’t believe with all the times I’ve made this pie, that I haven’t shared my version of the recipe with you. So I'm changing that immediately.
What you'll need
A bowl and a whisk. That's it!
Ingredients
pie crust
canned pumpkin
sour cream
cream
eggs
brown sugar
bourbon
cinnamon
nutmeg
allspice
kosher salt
cloves
How to make Bourbon Pumpkin Pie
It’s SO easy! Like ridiculously easy. Here's what you do: pour all the ingredients in a bowl, whisk them together, pour the mixture into a pie crust, and bake.
Common Questions
What's the difference between pumpkin and pumpkin pie filling?
Pumpkin pie filling is basically all the pie filling ingredients already mixed together! We are making our own pumpkin pie filling, so you want to be sure to use pure pumpkin and not pumpkin pie filling.
How do you tell if pumpkin pie is done?
Pumpkin pie is done when it's just slightly jiggly in the center, but otherwise mostly set. If it's too jiggly, it's underdone so let it keep going! It's better for it to be a little bit over-baked than a little bit under-baked.
There is really no reason to not make this pie all fall long. It takes no time at all, and the result is a huge hit with everyone who's tried it! Take the stress out of your Thanksgiving baking, and impress your friends all fall long by sharing this deliciousness with everyone you know!
Looking for other pie recipes? Check these out:
Bourbon Molasses Chocolate Pecan Pie
Kentucky Sweet Potato Pie
Looking for other pumpkin recipes? Check these out:
Pumpkin Spice Marshmallows
Pumpkin Chai Bread
Bite-Sized Pumpkin Pie Cheesecakes
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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📖 Recipe
Bourbon Pumpkin Pie
Ingredients
- Frozen Pie Shell or homemade if you prefer
- 15 oz canned pumpkin
- ¼ cup sour cream
- ½ cup cream
- 2 eggs
- ¾ cup brown sugar
- ¼ cup bourbon I tend to be a little heavy-handed here...
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt Diamond Crystal
- ¼ teaspoon cloves
Instructions
- If using a frozen pie shell, remove it from the freezer. If you are making your own pie shell, do that now.
- Preheat oven to 375 F.
- Put all other ingredients into a bowl and whisk until fully combined.
- Pour into pie shell and bake approximately 40 - 50 minutes until mostly set (just a bit jiggly in the center) and the crust is golden.
- Cool completely, then chill.
- Slice and enjoy!
This post was updated in October 2020 with an improved recipe, new photos and additional information about the recipe.
Amanda Lambert says
This pie is delicious! The bourbon gives it a scrumptious surprise. I'm not an experienced baker, but this recipe makes me feel and tastes like an expert. Can't wait to make it again for Thanksgiving.
Liz says
This pie is definitely one that is ridiculously easy to make, but tastes like it was made by an expert baker! So glad you like it!!