I bake this pumpkin pie when the weather turns cool and the house asks for warm spice. This pumpkin pie recipe brings a gentle hit of bourbon that lifts the earthy squash and soft spice. If you want a healthy pumpkin pie recipe that still feels rich, this one lands in that sweet spot. We use simple pumpkin pie recipe habits that never fail. Real puree gives a fresh pumpkin pie recipe glow. The custard sets smooth and slices clean. I keep the crust crisp so each bite has snap then silk. Friends ask for the recipe and I grin because the steps read easy and clear. Need options. I note vegan pumpkin pie swaps that work. You can bake a pumpkin pie recipe with real pumpkin or good canned. If you love a real pumpkin pie recipe taste, roast a sugar pumpkin and use that puree. We sit at the table, steam rises, and someone steals the first sliver. No one waits long for the next one.
Table of Contents
- 1) Key Takeaways
- 2) Easy Bourbon Pumpkin Pie Recipe
- 3) Ingredients for Bourbon Pumpkin Pie
- 4) How to Make Bourbon Pumpkin Pie
- 5) Tips for Making Bourbon Pumpkin Pie
- 6) Making Bourbon Pumpkin Pie Ahead of Time
- 7) Storing Leftover Bourbon Pumpkin Pie
- 8) Try these desserts next
- 9) Bourbon Pumpkin Pie
- 10) Nutrition
1) Key Takeaways
I bake this pie when leaves turn and the kitchen leans toward spice and calm. The crust stays crisp. The filling sets smooth. The slice stands tall. The bourbon adds a warm note that feels grown up yet gentle. We keep things simple and we keep the texture soft and silky.
Elena here from Elena Cooks at https://www.elenacooks.com. I love a pumpkin pie recipe that tastes like home and still fits an easy week plan. This one does that job with steady steps and pantry items that play well together.
You can use canned puree or roast a small pumpkin. You can skip the bourbon and add more vanilla. You can sweeten a touch less if your crowd likes a lighter bite. We aim for clean flavor and a clean cut. We sit with coffee and share quiet bites.
2) Easy Bourbon Pumpkin Pie Recipe
We start simple and we stay present. This pumpkin pie recipe anchors the meal and calms the cook. I say that twice because it matters. This pumpkin pie recipe brings balance and comfort. I mix the filling by hand and listen for that soft whisk sound. Two minutes pass and the bowl turns glossy. I smile and move on.
We talk about taste and we talk about feel. A hint of bourbon lifts the spice without shouting. Cinnamon kisses the pumpkin. Ginger adds a small spark. Vanilla rounds the edge. The custard sits in a blind baked shell and sets into a creamy slice that holds a neat wedge.
I keep the work light. I chill the dough. I blind bake for a crisp base. I pour the filling and watch a small wobble stay in the center. That wobble tells me the custard will finish as it cools. It is the kind of small kitchen signal that earns trust over time.
3) Ingredients for Bourbon Pumpkin Pie
Pumpkin puree I use pure pumpkin for clean flavor. The body feels smooth and the color glows. Fresh roasted puree works well and canned puree also shines.
Brown sugar Packed and soft. It brings gentle caramel notes and a cozy color. It helps the custard stay tender.
Granulated sugar A small amount brightens the mix and balances the spice. I like the blend of two sugars for steady sweetness.
Eggs and one yolk These set the custard and keep the texture lush. Room temperature eggs whisk in fast and smooth.
Heavy cream The cream adds body and a soft finish. The mouthfeel lands rich yet light enough for a second bite.
Milk I reach for whole milk. It thins the cream just enough so the filling bakes even and clean.
Bourbon A small pour adds warmth and depth. The note sits in the background and lifts the pumpkin.
Vanilla extract Vanilla ties the sugars and spice together and softens the edges.
Cinnamon ginger and nutmeg These classic spices create that true pie smell that pulls everyone to the table.
Fine sea salt A pinch sharpens flavor and keeps the sweetness in check.
Pie dough and egg wash A chilled single crust and a quick brush of beaten egg give a golden shine and a sturdy base.
Whipped cream Lightly sweetened cream on top brings cool contrast and a pretty finish.
4) How to Make Bourbon Pumpkin Pie
Step one Heat the oven and set a rack low. Fit chilled dough in a pie plate. Crimp the edge and prick the base. Freeze the shell for a short rest so the shape holds.
Step two Line the shell with paper and fill with weights. Bake until the edge looks set. Lift out the paper. Brush a thin egg wash and bake a few more minutes. Let the crust cool.
Step three Whisk pumpkin with both sugars until smooth. Whisk in eggs and the yolk. Add cream milk bourbon vanilla and the spices with salt. The mix should look glossy and pourable.
Step four Pour the filling into the crust set on a sheet. Tap the plate to release small bubbles. Bake until the edge is set and the center holds a soft wobble.
Step five Cool the pie on a rack until barely warm. Chill for a few hours for tidy slices. Cut with a warm knife and wipe between cuts. Serve with whipped cream.
5) Tips for Making Bourbon Pumpkin Pie
Chill the dough so the fat stays in layers and the crust bakes flaky. Blind bake the shell so the base stays crisp under a custard. Brush the shell with a light egg wash to seal tiny holes.
Watch for doneness by checking the center wobble. When the edge looks set and the middle trembles slightly the pie is ready. That carryover heat finishes the bake while the pie rests.
To fit a healthier day cut the sugar a touch or use coconut milk for dairy free needs. If you want a simple pumpkin pie recipe feel keep the spice light and the process steady. For a fresh pumpkin pie recipe path roast a sugar pumpkin and puree until silky.
6) Making Bourbon Pumpkin Pie Ahead of Time
I bake the crust one day and mix the filling the next. This splits the work and keeps stress low. Wrap the cooled crust and store at room temp. Chill the filling in a covered bowl and give it a quick whisk before you pour.
You can bake the whole pie one day early. Cool the pie and chill it uncovered for a short time then cover the pan. The texture settles and the flavor blooms by day two. A pumpkin pie recipe often tastes even better after a rest.
Before serving set the pie on the counter so the chill eases. Whip the cream just before slicing. If you travel with the pie place it on a towel lined sheet so it stays level and safe.
7) Storing Leftover Bourbon Pumpkin Pie
We store slices in a covered container in the fridge. The pie keeps well for three to four days. The crust stays firm if you blind baked it and sealed it with egg.
For longer storage wrap slices and freeze them on a sheet until solid then move them to a freezer bag. Thaw in the fridge and warm each slice gently if you like a softer bite. The filling holds its shape and the spice remains bright.
Keep whipped cream in a separate jar. Spoon it on after the pie warms a touch so the top stays pretty. I like a light grate of nutmeg right before serving for a small spark.
8) Try these desserts next
9) Bourbon Pumpkin Pie
Bourbon Pumpkin Pie pumpkin pie recipe
Ingredients
For the Crust
- 1 pie dough for a 23 cm plate, chilled
- 1 large egg for egg wash, beaten
- 1 tbsp granulated sugar for sprinkling
For the Filling
- 425 g pumpkin puree
- 150 g brown sugar packed
- 60 g granulated sugar
- 2 large eggs at room temp
- 1 large egg yolk
- 180 ml heavy cream
- 120 ml whole milk
- 45 ml bourbon
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp fine sea salt
For Serving
- Lightly sweetened whipped cream
- Freshly grated nutmeg
Instructions
Make the Crust
- Heat oven to 200 C. Place a rack in the lower third.
- Fit dough into a 23 cm pie plate. Trim and crimp the edge. Prick the base with a fork.
- Freeze the shell for 15 minutes so the shape holds.
- Line with baking paper and fill with pie weights. Bake 15 minutes until the edge looks set.
- Lift out paper and weights. Brush the shell with beaten egg and sprinkle a pinch of sugar. Bake 5 minutes more. Cool to room temp.
Mix the Filling
- Lower oven to 190 C.
- In a bowl whisk pumpkin puree with brown sugar and granulated sugar until smooth.
- Whisk in eggs and yolk one at a time.
- Whisk in cream, milk, bourbon, vanilla, cinnamon, ginger, nutmeg, and salt until the mix looks glossy.
Bake
- Set the pie shell on a rimmed sheet for easy move.
- Pour filling into the shell. Tap the plate to pop bubbles.
- Bake 45 to 55 minutes until the edge is set and the center wobbles like soft jelly.
- Cool on a rack until barely warm then chill at least 3 hours so slices hold.
- Serve with whipped cream and a light grate of nutmeg.
10) Nutrition
One neat slice offers about three hundred forty five calories with a balance that favors calm comfort. You get protein from eggs and cream and fiber from pumpkin. Sodium and sugar sit in a moderate lane. For lighter days serve a smaller wedge and add extra whipped cream for air and joy.
Written by Elena for Elena Cooks at https://www.elenacooks.com. We love a table that feels warm and easy and a recipe that reads clear. This one fits that mood from start to last bite.
Leave a Comment