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Pumpkin Pie with Bourbon

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Description

This Pumpkin Pie recipe is a good one. But what pie that includes bourbon as an ingredient isn’t! Pair that with maple syrup, a bit of heavy cream, and vanilla extract and you have a combination for fall that will have people asking for seconds.

Ingredients

Scale
  • 1 15 oz. can pumpkin puree
  • 1 14 oz. can sweetened condensed milk
  • 1/4 cup firmly packed brown sugar
  • 2 tsp. MarnaMaria Pumpkin Pie Spice
  • 2 large eggs plus 1 yolk, beaten
  • 2 tbsp. maple syrup
  • 2 tbsp. heavy cream
  • 2 tsp. vanilla extract
  • 1⁄2 teaspoon Kosher salt
  • 2 tbsp. bourbon (optional)
  • 1 pie crust

Instructions

  1. Preheat oven to 375ºF.
  2. Roll out pie crust to form a 14-inch circle and lay crust in a 9-inch pie dish. Trim the overage and crimp. Freeze for 15 minutes.
  3. Remove from freezer and poke the bottom all over with a fork. Carefully lay aluminum foil on the pie crust and weigh down with one cup of uncooked rice or beans.
  4. Pre-bake the crust for 15 minutes. Remove from oven, discard the foil and rice or beans.
  5. Reduce oven temperature to 325ºF.
  6. Meanwhile, combine all filling ingredients in a bowl and whisk until well combined.
  7. Pour filling mixture into the prepared pie crust.
  8. Bake at 325ºF for 65 - 75 minutes or until edges are set and center is beginning to firm up.
  9. Remove from oven and let cool on a wire rack.
  10. Serve with a dollop freshly whipped cream.

Find it online: https://feastandflight.com/baking/pumpkin-pie-with-bourbon/