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
- Preheat oven to 375ºF.
- 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.
- 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.
- Pre-bake the crust for 15 minutes. Remove from oven, discard the foil and rice or beans.
- Reduce oven temperature to 325ºF.
- Meanwhile, combine all filling ingredients in a bowl and whisk until well combined.
- Pour filling mixture into the prepared pie crust.
- Bake at 325ºF for 65 - 75 minutes or until edges are set and center is beginning to firm up.
- Remove from oven and let cool on a wire rack.
- Serve with a dollop freshly whipped cream.