The only thing better than pumpkin pie? My bourbon pumpkin pie recipe, made with brown sugar, pumpkin pie spice, and bourbon. Exploding with flavor and topped with whipped cream, it’s always a hit at the holidays! This recipe is heaven in a pie plate!

Bourbon Pumpkin Pie Recipe

If you’re looking for crowd-pleasing Thanksgiving dessert that’s also a showstopper, look no further than bourbon pumpkin pie! This recipe is sure to slay at your holiday celebrations this year… here’s why I think it’s the best of the best:

• Bursting with fall flavors, this is everything you love about classic pumpkin pie, but with a grown-up bourbon twist!
• The bourbon adds it’s own unique flavor while enhancing the other flavors in the pumpkin pie. It DOES not taste overly boozy or bourbon heaven.
• Brown sugar + pumpkin pie spice + warming spices create a perfectly spiced pumpkin pie filling.
• My directions for filling the pie crust with pie weights and blind-baking will ensure a perfectly cooked pie crust.
• Topped with whipped cream, this classic holiday dessert is sure to bring a smile to your face and grumble to your tummy.

Similar to apple pie and mini pumpkin cheesecakes, this recipe is a fall holiday classic and always a huge hit at festive gatherings!

Bourbon Pumpkin Pie Ingredients

• Pie Crust: Use your favorite pie crust recipe – or my foolproof all butter pie crust. Which, in my biased opinion, is the best and easiest pie dough ever!
• Pumpkin Puree: This is not the same as pumpkin pie filling! So make sure you check the label. I recommend canned pumpkin, but homemade pumpkin will work. If using homemade pumpkin, blot some moisture off before use.
• Sugar: A combination of granulated sugar and brown sugar add sweetness and depth of flavor. I call for light brown sugar but dark brown sugar will work.
• Bourbon: 3 and 1/2 tablespoons adds just the right amount of bourbon flavor. We use Bulleit bourbon, but use whatever you have on hand. If you don’t have bourbon, whiskey or rum make great substitutes.
• Eggs: Bring your eggs to room temperature before using them! You’ll use 2 whole eggs and then 1 egg yolk. Either discard the egg white or store it for a later use!
• Evaporated Milk: Don’t substitute with regular milk, heavy cream, sour cream, etc.!!! You must use evaporated milk for this pumpkin pie recipe to work.
• Spices: Pumpkin pie spice, ground cinnamon, ginger, and ground cardamom add the perfect punch of warm and cozy spice to this bourbon pumpkin pie.
• All-Purpose Flour: Just a teaspoon thickens the pie filling up. A 1-for-1 gluten free flour should work fine as a substitute.
• Vanilla Extract: A splash of vanilla extract adds a rich flavor. It also enhances all the other flavors in this pumpkin pie! If you have it, bourbon vanilla extract would be delicious. Just don’t use artificial vanilla extract, which tastes awful.
• Salt: Similar to vanilla extract, salt helps enhance the flavors in this pumpkin pie recipe, while balancing the sweetness. The pie crust recipe also uses it.

Fill with Pie Weights and Bake Pie Crust

One update I’ve made to this recipe is to call for pre-baking the pie crust. I’ve found this extra step ensures the pie shell bakes through fully. And doesn’t leave you with a gummy partially baked pie crust. Pre-baking the pie crust also helps avoid heating the oven to 425, which can cause over browning.

• You must blind bake the pie crust before you add the pumpkin pie filling. Skipping the blind bake step may lead to a soggy and undercooked pie crust.
• To blind bake the homemade pie crust, you’ll need dried beans, rice, or pie weights.
• You’ll bake the crust for 18 minutes. Then remove the weights and continue baking for 18 more minutes before adding the bourbon pumpkin pie filling.
• If you don’t want to use my homemade pie crust recipe, you can use your favorite recipe.
• A store bought pie shell will work, but you will likely have enough pumpkin pie filling for two pie shells. If you have already cooked the shells, you don’t need to blind bake.
• You can cool the pie shell on a wire rack while you make the pumpkin pie filling.

How to Make Pumpkin Pie

1. Pie Crust: Roll out the dough out, place in pie plate, and chill for 30 minutes. Fill with pie weights and bake as directed, then cool until needed.
2. Pumpkin Pie Filling: In a large bowl, combine the pumpkin puree, both sugars, vanilla, and bourbon. Add in the eggs and yolk. Stir in the evaporated milk, spices, and flour.
3. Bake: Pour the mixture into the pie shell and bake for 50 minutes. I don’t suggest using the “or until a toothpick inserted in the center of the pie” trick here. The toothpick will likely come out a little wet even if you bake the pie completely.
4. Cool: Completely on a wire rack, until it’s at room temperature. Then transfer the bourbon pumpkin pie to the refrigerator and chill for at least 2 hours before slicing and topping with freshly whipped cream.

How to Avoid Cracks in Pumpkin Pie

The secret to a thick and creamy pumpkin pie with NO cracks?

1. Don’t over mix the ingredients: Whisk them gently together until just combined. Especially once you’ve added the eggs. Too much whisking will cause the pie to rise and then fall in the oven.
2. Don’t over bake: You’ll want to bake the pie for about 50 minutes, or until the pumpkin pie is set at the edges. But the center of the pie is still jiggly. Don’t fear the pie jiggle! This pumpkin pie will continue to firm up as it cools.
3. Make the recipe as written: Want your pumpkin pie to look just like mine? Follow the recipe exactly as it states, and don’t skip any steps or ingredients.

Can you Freeze Pumpkin Pie?

• Oh yes, sweetie!!! This Bourbon Pumpkin Pie freezes exceptionally well! And you can keep this pumpkin pie in the freezer for up to 2 months!
• I always advise making one or two a few weeks before a big holiday. That way you have dessert prepped and ready to go!
• Simply thaw the frozen pie overnight, in the fridge, before you plan on serving it.

Pumpkin Pie Recipes:

• Pumpkin Pie Cheesecake Bars
• Chai Spice Pumpkin Pie
• Classic Pumpkin Pie Cheesecake
• Brown Butter Pumpkin Pie
• Greek Yogurt Pumpkin Pie Bars