Last Updated on 2020-10-24 by Linda
Can we keep talking about Pumpkin Spice even though it is not Fall? I mean I know it’s usually a “thing” from August until November but it is so scrumptious. Easter just went by and that usually means Turkey dinner which airs with Pumpkin Pie. There were no turkeys to be found this year so I decided to up the dessert factor with a Homemade Bourbon Pumpkin Pie.
Bourbon Pumpkin Pie
Easter cannot be celebrated in our home without Pumpkin Pie. This year I thought I would up my game a bit and create a fun and unusual pie. Well unusual for me because I never tried it before. Creating a tasty and delicious Bourbon Pumpkin Pie with a slight twist.
It was a simple adaptation, substitute Eagle Brand Sweetened condensed milk, add a few dashes of Bourbon and some of my homemade Pumpkin Pie Spice. Now you can buy the ready made Pumpkin Pie Spice but what’s the fun in that? I am telling you this was a huge hit. I am not usually a lover of pumpkin pie but now, hello I am converted.
What you will need for the Bourbon Pumpkin Pie
The ingredients are not too many, gather them together and get ready to bake. Now I cheated and used a ready made crust but one of these days I think I shall try my hand at pastry again.
Pie Crust:
- tenderflake crusts
Pumpkin Pie Filling:
- 1 c brown sugar
- dash salt
- tablespoon Pumpkin Pie Spice
- 2 eggs lightly beaten
- 1 15 oz can Pumpkin Puree
- 1 can Eagle Brand Sweetened Condensed Milk
- 2 tablespoons Bourbon
How to Make a Pumpkin Pie with Bourbon
Let’s start with preparing the filling:
-
In a mixing bowl, whisk together the eggs and pumpkin puree
- pour in the condensed milk until well combined.
- whisk in the brown sugar,
- add bourbon
- add pumpkin spice and a dash of salt
- combine all ingredients until smooth
Putting the Pie Together
- Pour filling into two pie crusts
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
NOTES
Cover the edges of the pie crust with a pie crust shield as needed to prevent them from over-browning.
Pie crust may be made 2-3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.
Serving Dessert
Now that the pies are ready let’s have dinner shall we? After we eat it is time for pie. I find Pumpkin Pie needs a dollop of whip cream to complete it. I am slightly serious here folks Pumpkin Pie without Whip Cream is like fries without ketchup. Tasty but not complete.
Looking for an extra wham, try my Pumpkin Spice Whip Cream with a dash cinnamon and sugar on top.
Savour and enjoy.
Dessert Recipes
Looking for some other tasty treats to dazzle your guests?
Grilled Peaches with Rum Sauce
Grilled Pineapple with Rum sauce
Bourbon Pumpkin Pie
Equipment
- pie plates
- mixing bowls
- can opener
Ingredients
- 2 store bought crusts
Pumpkin Pie Filling
- :1 c brown sugar
- dash salt
- tablespoon Pumpkin Pie Spice
- 2 eggs lightly beaten
- 1 15 oz can Pumpkin Puree
- 1 can Eagle Brand Sweetened Condensed Milk
- 2 tablespoons Bourbon
Instructions
- In a mixing bowl, whisk together the eggs and pumpkin puree
- pour in the condensed milk until well combined.
- whisk in the brown sugar, add bourbon
- add pumpkin spice and a dash of salt
- combine all ingredients until smooth
Putting the Pie Together
- Pour filling into two pie crusts
- Preheat oven to 425 degrees F
- Pour filling into crusts. Bake 15 minutes
- .Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Garnish as desired.
- Store leftovers covered in refrigerator.
Dawn aka Spatulas On Parade says
Visiting from the weekend traffic jam link up. I’m a big pumpkin fan and hubby is a big bourbon fan, I might get him to eat this. Thanks so much.
Dawn aka Spatulas On Parade
Shelbee on the Edge says
Well, that looks amazing!
Shelbee
http://www.shelbeeontheedge.com
Natalie says
My eyes lit up when I saw this. I love bourbon…anything!
Amy's Fashion Blog says
I haven’t had pumpkin pie in a long time.
http://www.amysfashionblog.com/blog-home