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Bourbon Pumpkin Pie

Steve Gladish, Seattle
This is my silky creamy bourbon pumpkin pie with a classic crust and whipped topping. One of my favorite pies, my key for this pie is using quality ingredients like good bourbon, organic dairy, muscovado sugar in place of the dark brown, and of course a super flaky crust!
serves 8 to 12
  • 11/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons cold unsalted butter
  • 3 tablespoons butter-flavored Crisco
  • ice water
Pumpkin Pie Filling
  • 2 cups steamed, peeled, pureed and strained pie pumpkin (Canned is OK.)
  • 1 cup muscovado sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 11/3 cups half-and-half
  • 4 large organic eggs
  • 1/4 cup good bourbon
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons bourbon
For the crust, mix the dry ingredients in a bowl. Add the shortening using a pastry cutter a couple pieces at a time until it is incorporated into the flour mixture. Add in the butter using the pastry cutter until it is fully incorporated and only very small pieces remain. Break up with your hands, working very quickly if necessary. Add the water in a small splash at a time and work with your hands until the mixture forms a dough. Once the dough comes together, but is not too sticky, wrap with plastic wrap and flatten into the shape of a hockey puck. Refrigerate for at least 45 minutes.
Pre-heat the oven to 375 degrees. Remove the dough from the fridge, and place on a lightly floured surface. Roll out the dough and place in an 11-inch pie dish. Flute the edges decoratively to your liking. I recommend placing the uncooked pie shell in the freezer for 15 minutes. This will help with shrinking once you are pre-baking the pie. Line the uncooked pie crust with parchment paper and fill with ceramic pie weights, beans or pennies. Bake the crust for 15 minutes or so, and carefully remove the parchment paper and the weights. Return to the oven for another 10 minutes or so, until the crust is just beginning to turn to a light golden brown. Do not bake the crust fully to a rich golden brown or it will burn when you return it to the oven with the pumpkin.
For the filling, mix pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a standing mixer until combined. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Mix in the bourbon and cook for 1 minute. 
Mix the eggs in the standing mixer until whites and yolks are mixed. With the mixer running, slowly pour about half of hot pumpkin mixture into the mixer. Stop the machine and scrape in remaining pumpkin. Mix for about 2 minutes until the ingredients are combined. 
Immediately pour the warm filling into hot pie shell. Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
For the topping, beat the ingredients in a standing mixer on high speed for about 2 minutes, until the cream forms soft peaks. Lay a dollop on your slice just before serving.