Here’s another favorite from my holiday menu. I love the idea of taking traditional holiday foods like pumpkin pie, and kicking them up a notch. You still get all those satisfying flavors with a little something extra. Especially with dessert. Dessert is one meal you can have some fun with and not have the family revolt on you. Enter Bourbon Pumpkin Pie, because, why not? I made this for Thanksgiving, I’ll be making it for Christmas, and you know what? I might just go ahead and make another one for the few weeks in between. I always overstock cans of pumpkin puree for this time of year anyway.
If you’re worried about tasting too much bourbon in the pie, don’t be. A couple of tablespoons is all it takes to make a subtle bourbon flavor in every slice. Top it all off with some whipped cream and maybe a small glass of bourbon on the side and call it a day. This is worth every holiday calorie.
Cool the pie on a wire wrack for two hours before refrigerating. The pie will slice much easier if it is cold.
You’ll need a 9 inch unbaked pie crust to start. If you’re looking for a step-by-step tutorial on how to make a pie crust, I have a recipe for that here. But if you’re rushing around cause it’s the holidays, pick up a ready-made pie crust from the store.
Whisk the light brown sugar, cinnamon, ginger, cloves, nutmeg, allspice and salt together in small bowl and set aside. 2 teaspoons of pumpkin pie spice can be used in place of the spices (but still add the salt).
Pumpkin time. Pick up a can of pumpkin puree, not pumpkin pie filling. Whisk it together with a couple of eggs and your sugar spice mixture.
Pour in a can of sweetened evaporated milk and 2 generous tablespoons of your favorite bourbon.
Pour into the unbaked pie shell and bake for 15 minutes, then reduce the temperature and bake for an additional 45 minutes.