Ingredients for Bourbon Pumpkin Pie
- Egg Yolk
- Water
- Canned Solid Pack Pumpkin
- Light Brown Sugar
- Cinnamon
- Ground Ginger
- Ginger
- ½ teaspoon salt
- 1 cup heavy cream
- Whole Milk
- 2 large eggs
- 1 tablespoon bourbon
- Whipped Cream
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How to Make Bourbon Pumpkin Pie
- On a lightly floured surface, roll out ¾ of the pie dough to ⅛ inch thickness. Gently fit it into a 10-inch pie plate, trimming the excess dough to leave a ½-inch overhang.
- Fold the overhang under, creating a neat edge. Using a sharp knife, score ½-inch cuts at ¾-inch intervals around the crust.
- Crimp every other section of dough towards the center for a decorative edge. Chill the pie shell for 30 minutes.
- Roll out the remaining dough to ⅛ inch thickness. Use a 3-inch leaf-shaped cookie cutter to cut out 3 leaves.
- Transfer the leaves to a baking sheet. Lightly score veins onto the leaves with the back of a knife and chill for 15 minutes.
- Brush the leaves lightly with egg wash and bake in a preheated 375°F (190°C) oven for 12-15 minutes, or until golden brown. Cool completely on a wire rack.
- In a large bowl, whisk together the pumpkin puree (15 oz), brown sugar (¾ cup packed), pumpkin pie spice (2 tbsp), ground ginger (1 tsp), salt (½ tsp), heavy cream (1 cup), milk (½ cup), eggs (2 large), and bourbon (1 tbsp) until completely smooth.
- Pour the filling into the chilled pie crust. If desired, lightly brush the crust edge with remaining egg wash.
- Bake in the preheated 375°F (190°C) oven for 1 hour, or until the filling is set but the center still jiggles slightly. The filling will continue to set as it cools.
- Let the pie cool completely on a wire rack.
- Garnish with the baked pastry leaves and serve with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
668g
Fat
316g
Carbs
67g
