Bourbon Pumpkin Pie

There’s nothing quite like the warm, spiced aroma of pumpkin pie baking in the oven—especially when it’s elevated with a splash of smooth bourbon. This Bourbon Pumpkin Pie takes the classic holiday dessert and adds a sophisticated twist that’ll have everyone asking for seconds.

The addition of bourbon enhances the natural sweetness of pumpkin and complements the warm spices like cinnamon, ginger, and nutmeg. It’s not overpowering, just a subtle depth that makes this pie unforgettable. Whether you’re hosting Thanksgiving dinner or simply craving a cozy fall treat, this recipe delivers every time.

Why You’ll Love This Recipe

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This Bourbon Pumpkin Pie is a showstopper that requires minimal effort. The bourbon adds a rich, caramelized note without making the pie taste boozy. It simply deepens all those cozy fall flavors we love. Plus, you can make it a day ahead, which means less stress on the big day.

The texture is incredibly creamy and smooth, thanks to the combination of pumpkin puree, eggs, and heavy cream. Unlike some pumpkin pies that can be grainy or watery, this one sets perfectly with a velvety consistency. The crust stays crisp and flaky, providing the perfect contrast to the luscious filling.

Whether you’re a pumpkin pie purist or love experimenting with flavors, this recipe is flexible enough to customize. Swap the bourbon for rum, add a dollop of whipped cream, or serve it with vanilla ice cream, it’s delicious no matter how you slice it.

Read More: Peach Cobbler Cinnamon Rolls

Ingredients You’ll Need

The beauty of this recipe is that it uses simple, pantry-friendly ingredients you probably already have on hand. From canned pumpkin to everyday spices, everything comes together with ease. Here’s what you’ll need:

For the crust:

For the filling:

How to Make Bourbon Pumpkin Pie

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Making this pie from scratch is easier than you think. The crust comes together quickly in a food processor, and the filling is just a matter of whisking everything together. Here’s how to do it:

Make the crust:

Make the filling:

Bake:

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Bourbon Pumpkin Pie

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

3

hours 

35

minutes

Total time

3

hours 

55

minutes

A classic pumpkin pie elevated with smooth bourbon, warm spices, and a buttery flaky crust, perfect for holiday gatherings.

Ingredients

• For the crust

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ teaspoon sugar

• ½ cup cold unsalted butter, cubed

• 3–4 tablespoons ice water

• For the filling

• 1 (15 oz) can pumpkin puree

• ¾ cup packed light brown sugar

• 3 large eggs

• 1 cup heavy cream

• 3 tablespoons bourbon

• 1 teaspoon vanilla extract

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon salt

Directions

• Prepare the crust
• Pulse flour, salt, and sugar in food processor until combined
• Add cold butter cubes and pulse until mixture resembles coarse crumbs
• Add ice water 1 tablespoon at a time, pulsing until dough just comes together
• Form dough into a disk, wrap in plastic wrap, and refrigerate 30 minutes
• Roll out dough on floured surface to 12-inch circle
• Fit into 9-inch pie pan, trim edges, and crimp as desired
• Refrigerate while preparing filling
• Make the filling
• Preheat oven to 425°F
• Whisk together pumpkin puree, brown sugar, and eggs until smooth
• Add heavy cream, bourbon, vanilla, cinnamon, ginger, nutmeg, cloves, and salt
• Whisk until completely combined and smooth
• Pour filling into prepared crust
• Bake
• Bake at 425°F for 15 minutes
• Reduce oven temperature to 350°F
• Continue baking 40–50 minutes until center is just set with slight jiggle
• Cool completely on wire rack
• Refrigerate at least 2 hours before serving

Notes

• Use pure pumpkin puree, not pumpkin pie filling
  The alcohol cooks off during baking, leaving only flavor
  For alcohol-free version, replace bourbon with 1 teaspoon maple extract
  Pie can be made 2 days ahead and stored covered in refrigerator
  Cover crust edges with foil if browning too quickly
  For best slices, dip knife in hot water between cuts

Nutrition (Per Serving)

Tips for the Perfect Pie

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Getting that perfect slice with clean edges and a smooth filling is all about technique. Don’t skip the chilling steps. They’re crucial for both the crust and the final texture. Let the pie cool completely at room temperature before refrigerating to prevent condensation.

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. This prevents the filling from sticking and dragging. You can also make this pie up to 2 days ahead and store it covered in the refrigerator.

If your crust edges start browning too quickly, cover them with aluminum foil or a pie shield halfway through baking. The filling should still have a slight wobble in the center when you remove it from the oven. It will continue to set as it cools.

Serving Suggestions

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This Bourbon Pumpkin Pie is delicious on its own, but adding a few toppings takes it to the next level. Freshly whipped cream is classic for a reason—the light, airy texture balances the rich filling perfectly. For extra indulgence, try bourbon whipped cream by adding a teaspoon of bourbon and a pinch of cinnamon to your whipped cream.

Vanilla ice cream is another crowd-pleaser, especially if you serve the pie slightly warm. The contrast between cold ice cream and warm spiced pie is absolutely divine. You can also drizzle caramel sauce over each slice for an extra touch of sweetness.

For a beautiful presentation, garnish with a sprinkle of cinnamon, candied pecans, or a few fresh cranberries. These small touches make your pie look bakery-worthy and add complementary flavors and textures.

Storage and Make-Ahead Tips

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This pie stores beautifully, making it perfect for holiday meal prep. Once completely cooled, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days. The flavors actually deepen and meld together after a day, making it even more delicious.

You can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze. Thaw overnight in the refrigerator before serving. The crust may lose a tiny bit of its crispness, but the filling will still be perfect.

For make-ahead convenience, you can prepare the crust up to 3 days in advance and keep it refrigerated, or freeze it for up to 3 months. The filling can be whisked together and stored in the refrigerator for up to 24 hours before baking.

Frequently Asked Questions