Bourbon Pumpkin Pie

Looking to add a twist to the traditional pumpkin pie? I can guarantee you will not find this in your Grandma's Cookbook unless she likes a little drink now and then. This Bourbon Pumpkin Pie will wow everyone at the Thanksgiving dinner table and the Bourbon whipped cream is a great complement to the pie. Not to mention the homemade crust is just a big bonus over any store-bought crust. So get a little Boozy with your Pumpkin Pie and give this one a shot at your next big Thanksgiving dinner! (Also enjoyable year-round!)

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How To Make Bourbon Pumpkin Pie

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Pie Crust
  • 2 cups All-Purpose Flour
  • 1/2 tsp sea salt
  • 1/4 cup sugar
  • 8 oz Unsalted Butter, Cubed (Refrigerated)
  • 2 tbsp vodka
  • 4 tbsp cold water
Pie Filling
  • 1 (15 oz) Can Pumpkin Puree
  • 1 cup Heavy Cream
  • 2 Large Eggs
  • 1/3 cup Sour Cream
  • 3/4 cup Sugar
  • 2 tbsp Bourbon
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 teaspoon salt
Bourbon Whipped Cream
  • 2 tsp Bourbon
  • 2 tsp Brown Sugar
  • 3/4 tsp Vanilla Extract
  • 1/2 cup Heavy Cream
Pie Crust Instructions

In a food processor, add in the flour, sugar, and salt. Give it a few pulses to combine all the ingredients.

Take your cold cubed butter and add it to the food processor. Pulse your food processor until a crumbly mixture starts to form.

Drizzle in your water and vodka while pulsing your food processor a few times to combine all your ingredients. Don't pulse your food processor for too long as you do not want gluten to form.

Next, dump your mixture onto a clean surface and gently press your dough together. Do not knead it, otherwise gluten will form.

Put your dough in the fridge for an hour to let it rest and then pull it out and gently roll it to the size of your pie pan about a quarter of an inch thick. Make sure to roll about an inch over your pie pan so it will fit.

Roll your dough over your rolling pin and drape over your pie pan.

Give it a nice edge and poke some holes in the bottom with a fork to let steam escape. Then cut out some parchment paper to fit inside the pie shell.

Put in the fridge for 30 minutes for 10 minutes in the freezer to help the shell keep its form.

Preheat the oven to 375°F and make sure the rack is in the middle.

Take your pie shell and add pie weights, beans, or sugar, to help keep your pie shell from bubbling and bake for 15 minutes.

Once baked, remove from the oven and let it cool completely.

Pie Filling Instructions

Get a large mixing bowl and add in your pumpkin puree, heavy cream, sour cream, eggs, sugar, cinnamon, ginger, all-spice, salt, and bourbon.

Whisk together your ingredients and pour into your cooled pie shell.

Take some foil and tent the edges of your pie crust to prevent your pie crust from burning.

Bake at 375°F for 45 minutes until the edge of the filling has set but the center is still slightly loose

Make sure to let the pie cool completely to let the filling be fully set before serving.

Bourbon Whipped Cream Instructions

Combine heavy cream, bourbon, brown sugar, and vanilla extract in a chilled bowl (preferable a metal bowl in the freezer).

Mix with a hand mixer or whisk if you dare until you can see the whipped cream starting to form peaks.