November 26, 2020

How to make Easy Bourbon Pumpkin Pie

Name: Easy Bourbon Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 large eggs, room temperature; 1¾ cup (15 oz./425 g) Pure Pumpkin Puree; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp grated nutmeg; ¼ tsp ground cloves; 1¼ cup (14 oz./535 g) Sweetened Condensed Milk; 1 cup (8 oz./250 g) Evaporated Milk; 2 Tbsp. bourbon; 9 inch (23 cm) deep dish pie crust (homemade or store bought)

November 26, 2020. Thanksgiving Day. Easy Bourbon Pumpkin Pie.

Jump to Recipe

Pumpkin pies and Thanksgiving goes together like hand in glove. Just like bacon and eggs, peanut butter and jelly. Well, you get the picture. Given the limited time and oven space for Thanksgiving, I wanted to make a simple pumpkin pie for Thanksgiving that would take no time to make and tastes fab. I decided to make a tried and true Libby’s pumpkin pie.

I noticed Libby’s (the iconic canned puree pumpkin maker) recently put out a new recipe and I decided to check it out. And since my husband loves Bourbon, I decided to make a Bourbon Pumpkin Pie. This is one of the easiest (and super tasty) pie to make ever. And if you use store bought pie shell, even simpler. I did use homemade pie crust that was premade from the day before. Use whichever that is most convenient for you.

This pie comes together quickly (under an hour) and adds so much to the holiday table. I love the smell of the spices mingled with the bourbon as it is baking in oven. Feel free to use pumpkin spice mix, which is available widely during this time of the year, in place of the individual spices if you have that handy. I think this pie is a wonderful treat for any time of the year!

Let’s get baking!

Ingredients for Easy Bourbon Pumpkin Pie

Items are listed roughly in the order in which they are used for the recipe.

½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp grated nutmeg
¼ tsp ground cloves
2 large eggs, room temperature
1¾ cup (15 oz./425 g) Pure Pumpkin Puree
1¼ cup (14 oz./535 g) Sweetened Condensed Milk
1 cup (8 oz./250 g) Evaporated Milk
2 Tbsp. bourbon
9 inch (23 cm) deep dish pie crust homemade or store bought

You’ll also need a 9 inch (23 cm) pie dish, if using homemade crust, and a cookie/baking sheet pan to catch any spillage!

Making the Filling

Gather all the ingredients. Preheat oven to 425°F. In a large bowl, beat the eggs and add in the pumpkin. Next, gradually stir in the evaporated and condensed milk. Add in all the spices and salt. Finally, add in the bourbon (I snuck in some of my husband’s best drinking bourbon!). Mix well to thoroughly combine.

Adding the condensed and evaporated milk

Assembling and Baking

When the filling isready, pour into the prepared pie shell.

Place the entire filled pie shell on to a baking/cookie sheet (to catch any spills) and bake in the preheated oven for 40 – 45 minutes. Pie is done when the center is set and a knife inserted into the center comes out clean.

Left it in the oven for a few minutes too long! Oops!

Remove from oven and cool on rack. Serve unadorned or with a dollop of whipped cream.

Happy eating!

Notes:

You can substitute with premade Pumpkin Pie Spice which are easily available during the holidays. Simply swap out the cinnamon, ginger, nutmeg and cloves with 2¼ tsp of pumpkin pie spice.

I found this fun article on the most popular Holiday pies by State (in the US) from Better Homes & Gardens. Not surprised that apple, pumpkin and pecan pies are all listed => https://www.bhg.com/recipes/desserts/pies/most-popular-holiday-pies/

Easy Bourbon Pumpkin Pie

Jessica Lai Perez

A quick and easy pie that uses condensed milk in place of granulated sugar. Tastes delicious and smells amazing!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Celebration, Dessert

Cuisine American

Servings 8 servings

Equipment

9 inch (23cm) pie dish
Baking/Cookie sheet pan

Ingredients

2 large eggs, room temperature
1¾ cup (15 oz./425 g) Pure Pumpkin Puree
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp grated nutmeg
¼ tsp ground cloves
1¼ cup (14 oz./535 g) Sweetened Condensed Milk
1 cup (8 oz./250 g) Evaporated Milk
2 Tbsp. bourbon
9 inch (23 cm) deep dish pie crust homemade or store bought

Instructions

Gather all the ingredients. Preheat oven to 425°F.
In a large bowl, beat the eggs and add in the pumpkin.
Next, gradually stir in the evaporated and condensed milk. Then all the spices and salt. Finally, add in the bourbon. Mix to thoroughly combine. When the filling is ready, pour into the prepared pie shell.
Place the entire filled pie shell on to a baking/cookie sheet (to catch any spills) and bake in the preheated oven for 40 – 45 minutes.
Pie is done when the center is set and a knife inserted into the center comes out clean. Remove from oven and cool on rack. Serve unadorned or with a dollop of whipped cream.

Notes

You can substitute with premade Pumpkin Pie Spice which are easily available during the holidays. Simply swap out the cinnamon, ginger, nutmeg and cloves with 2¼ tsp of pumpkin pie spice.

Adapted from Libby’s New-Fashioned Pumpkin Pie recipe.

fabfoodflavors.com/how-to-make-easy-bourbon-pumpkin-pie

Keyword bourbon, Christmas, Cinnamon, cloves, condensed milk, evaporated milk, ginger, holiday baking, Holiday pie, nutmeg, pumpkin, pumpkin pie, puree pumpkin, spices, thanksgiving

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