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Bourbon Pumpkin Pie

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x


This bourbon pumpkin pie recipe is simple to make, and topped with a stellar bourbon whipped cream.



Bourbon Pumpkin Pie

  • 3/4 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice (*or see substitute below)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (15-ounces) pumpkin puree
  • 1 can (12-ounces) evaporated milk
  • 2 tablespoons bourbon
  • 1 unbaked 9-inch pie crust (see recipe/tutorial here for how to make a pie crust)
  • (optional) bourbon whipped cream, recipe below

Bourbon Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon bourbon
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract


To Make The Bourbon Pumpkin Pie:

  1. Preheat oven to 425° F.
  2. Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
  3. In a large bowl, whisk the eggs and the pumpkin until combined.  Whisk in the sugar-spice mixture until combined.  Then gradually stir in the evaporated milk and bourbon until combined.  Pour the mixture into the unbaked pie shell.
  4. Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
  5. Cool on wire rack for 2 hours, then refrigerate until ready to serve.  (The pie will slice easier if chilled.)
  6. Serve with bourbon whipped cream or your desired toppings.

To Make The Bourbon Whipped Cream:

  1. Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks.  Serve, or cover and refrigerate for up to 2 hours.


*If you don’t have pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon ground nutmeg, pinch of allspice

Pumpkin pie recipe adapted from Libby’s.