I’m not a baker so when it comes to pies and cakes mine are very simple, nothing fancy to look at, but they are delicious nonetheless. Perhaps if I baked more cakes I’d perfect my Italian Buttercream and get that perfect flakey, pretty crust, but truth is I don’t make that many desserts, but when I do, it’s always delicious! Because I always have our health in mind I try to replace some of the sugar and fat with healthier options. My desserts still have sugar, fat, and calories but maybe they are not as bad for. I guess what I’m trying to say is, we are making an effort to eat less sugar and use healthier ingredients when possible. Does that make sense?
How to make Bourbon Pumpkin Pie
Start with your favorite crust. I made my crust from sourdough starter. Here is the recipe! If you’d rather not, simply head over to your local grocery store and pick up a ready to bake, roll-out crust (available in the frozen food section). To make the pie, combine your sugar and spice in one bowl and the eggs and pumpkin in another. I shared my homemade pumpkin spice recipe here. It’s so easy to make and if you are planning to do a lot baking this year, it’s nice to have all the spices mixed to save time. Gradually stir in the milk and Bourbon. Add the dry ingredients to the wet ingredients and whisk gently. Pour into your loaf pan and bake! While your pie bakes, start on your whipped cream.
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Q & A
- How long will my pumpkin pie last if not eaten? 3 days if refrigerated
- Can I freeze pumpkin pie? Yes! Just wrap up in freezer wrap and freeze for up to 8-10 weeks. When you are ready to eat your pie, remove from refrigerator, thaw and warm in the oven.
- Can I use sugar pie pumpkin to make my own puree? Yes! Cut your pumpkin in half, scoop out the seeds, and bake cut side down in a preheated 400 degree F. oven for about 50 minutes. Remove and use your immersion blender or mixer to puree. You can freeze the puree!
Bourbon Pumpkin Pie
- 1 unbaked pie crust (use frozen or make your own)
- 1-15 ounce can pumpkin puree
- 1-12 ounce can evaporated milk
- 2 tablespoon of Bourbon
- 1 teaspoon of vanilla extract
- 3/4 cup packed light brown sugar
- 2 eggs plus one yolk
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- For whip cream: Pour whipping cream in a medium size, chilled bowl. Using an electric mixer, beat 1 cup whipping cream, 1 tablespoon of Bourbon, and 1 tablespoon of powdered sugar until soft peaks form. Serve, or cover and refrigerate for up to 2 hours.
- Preheat the oven to 425 degrees Fahrenheit. Have ready and refrigerated one pastry-lined 9-inch pie plate.
- Whisk brown sugar and pumpkin pie spice. Set aside.
- In a large bowl, whisk the eggs and canned pumpkin until combined.
- Whisk in sugar-spice mixture until combined.
- Gradually stir in the evaporated milk and bourbon until well combined.
- Add the dry ingredients to the wet ingredients and whisk gently.
- Pour mixture into unbaked pie crust.
- Bake for 15 minutes and then reduce the temperature to 350 degrees Fahrenheit. Bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
- Remove pie from oven and allow to cool on a rack for a couple of hours. This will allow your pie to set properly.
- Slice and serve with Bourbon Whip Cream if desired.