Preparing a perfect pumpkin pie is like wrapping up your favorite memories in a buttery, flaky crust. This classic dessert transcends mere taste; it evokes warmth, nostalgia, and the essence of cozy gatherings. Whether it’s Thanksgiving or just a chilly autumn evening, a homemade pumpkin pie fills the room with the aroma of spices and sweetness that can make anyone feel at home. This recipe not only promises a tender, flavorful filling but also features a secret ingredient that adds an unexpected twist—bourbon. Ready to bake? Let’s dive into this delightful pumpkin pie recipe!

Why You’ll Love This Recipe

If you’re on the fence about making your pumpkin pie from scratch, here are a few reasons this recipe is a keeper:

Rich Flavor: The addition of bourbon elevates the traditional flavor profile, creating a delicious depth that makes every slice memorable.
Easy to Follow: This recipe is user-friendly, making it suitable for both novice and experienced bakers. You won’t need a culinary degree to whip this up!
Perfect Texture: The balance of spices and the creamy filling ensures every bite is silky smooth.
Memorable Presentation: The finished product not only tastes amazing but also looks beautiful, making it a showstopper for your dessert table.

Ingredients You’ll Need

Before you start mixing, gather these ingredients:

For the pie crust:
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, chilled and diced
- 4 to 5 tablespoons ice water
For the filling:
- 1 can (15 oz) pure pumpkin puree
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup bourbon

Step-by-Step Instructions

1. Prepare the Pie Crust

To kick things off, let’s make the pie crust:

In a large bowl, combine the flour, salt, and sugar. Mix well.
Add the diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the ice water, a tablespoon at a time, until the dough comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven

While the dough chills, preheat your oven to 425°F (220°C).

3. Roll Out the Dough

Once the dough is ready, it’s time to roll it out:

On a floured surface, roll out the dough into a circle large enough to fit your pie pan, about 12 inches in diameter.
Transfer the rolled dough to a 9-inch pie pan. Press it gently into the pan without stretching.
Trim the excess dough overhang to about an inch, then fold it under itself to create a thicker edge. Crimp the edges for a decorative look.
Place the crust in the refrigerator while you make the filling.

4. Make the Pumpkin Filling

Now onto the delicious pumpkin filling:

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and salt until smooth.
Add the eggs one at a time, whisking well after each addition.
Mix in the cinnamon, ginger, nutmeg, and cloves.
Finally, stir in the heavy cream and bourbon until everything is well combined.

5. Assemble the Pie

With the filling ready, it’s time to put everything together:

Pour the pumpkin filling into the prepared pie crust.
Use a spatula to smooth the top.

6. Bake the Pie

Let’s get it baking:

Bake the pie at 425°F (220°C) for 15 minutes.
Lower the temperature to 350°F (175°C) and continue to bake for 40-50 minutes, or until the filling is set in the center (a knife inserted should come out clean).
If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.
Once done, remove from the oven and let the pie cool on a wire rack for at least 2 hours.

7. Taste Test!

Can you smell that? It’s time to slice up your masterpiece. Serve your pumpkin pie with whipped cream or a scoop of vanilla ice cream for pure bliss.

Serving and Storage Tips

Now that you’ve baked this lovely pumpkin pie, let’s talk about how to enjoy and store it:

Serving Suggestions

Your pumpkin pie is a versatile treat. Here are some serving ideas:

Top with whipped cream and a sprinkle of cinnamon for a classic touch.
Serve warm with vanilla ice cream for a comforting dessert experience.
Pair with coffee or hot apple cider for a delicious autumn gathering.

Storage Tips

To keep your pie fresh:

Cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
If freezing, ensure the pie is completely cooled before covering it tightly and storing for up to 3 months. Thaw in the fridge before serving.

Helpful Tips

Here are a few more tips to ensure your pumpkin pie turns out perfectly:

For a more complex flavor, consider roasting your pumpkin and pureeing it instead of using canned pumpkin.
Make the pie crust a day in advance. Chilling overnight enhances the flavor and texture.
Test for doneness by gently shaking the pie. If the center jiggles slightly, it’s ready to cool.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin can impart a unique flavor, but be sure to remove excess water by roasting and then draining the pumpkin puree before using it in the recipe.

Why did my pumpkin pie crack?

Curing the pie too aggressively can cause cracks. To prevent this, avoid overbaking and let the pie cool gradually at room temperature rather than in a cold oven.

Can I make this recipe without bourbon?

Yes! If you prefer a non-alcoholic version, simply omit the bourbon or replace it with an equal amount of vanilla extract for a similar warmth.

How long does pumpkin pie last?

Homemade pumpkin pie lasts about 3-4 days in the refrigerator when stored properly. For longer storage, freeze it up to 3 months.

What can I do if my pie crust is too crumbly?

If your dough is crumbly, it might need more moisture. Add a teaspoon of cold water at a time until you achieve a dough that holds together.

Conclusion

There you have it! A delightful pumpkin pie that not only tastes incredible but also brings a sense of home and comfort with every bite. Making this pie is an experience in itself, from the buttery aroma of the crust to the warm spices that fill your kitchen. Next time you’re in the mood for a classic dessert, remember this recipe. Your friends and family will leave with happy hearts and full bellies, eager for your next creation. So roll up your sleeves and start baking the perfect pumpkin pie today!

Decadent Bourbon Pumpkin Pie Recipe Falls Ultimate Delight

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Author: souzanfood
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x

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Description

Indulge in our decadent Bourbon Pumpkin Pie recipefalls ultimate delight Perfectly spiced rich and creamy for your seasonal gatherings Enjoy

Ingredients

Scale

1 ¾ cups all-purpose flour

½ teaspoon salt

1 tablespoon granulated sugar

½ cup unsalted butter, chilled and diced

4 to 5 tablespoons ice water

1 can (15 oz) pure pumpkin puree

¾ cup packed light brown sugar

½ cup granulated sugar

3 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

1 cup heavy cream

½ cup bourbon

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Instructions

In a large bowl, combine the flour, salt, and sugar. Mix well.

Add the diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Do not overwork the dough.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 425°F (220°C).

On a floured surface, roll out the dough into a circle large enough to fit your pie pan, about 12 inches in diameter.

Transfer the rolled dough to a 9-inch pie pan. Press it gently into the pan without stretching.

Trim the excess dough overhang to about an inch, then fold it under itself to create a thicker edge. Crimp the edges for a decorative look.

Place the crust in the refrigerator while you make the filling.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and salt until smooth.

Add the eggs one at a time, whisking well after each addition.

Mix in the cinnamon, ginger, nutmeg, and cloves.

Finally, stir in the heavy cream and bourbon until everything is well combined.

Pour the pumpkin filling into the prepared pie crust.

Use a spatula to smooth the top.

Bake the pie at 425°F (220°C) for 15 minutes.

Lower the temperature to 350°F (175°C) and continue to bake for 40-50 minutes, or until the filling is set in the center.

If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.

Once done, remove from the oven and let the pie cool on a wire rack for at least 2 hours.

Serve your pumpkin pie with whipped cream or a scoop of vanilla ice cream.

Prep Time: 30 minutes
hour: 1
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 320
Sugar: 25g
Fat: 15g
Saturated Fat: 15g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g