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