Hey, pumpkin lovers!
Are you in the mood for something deliciously cozy? I’ve got just the recipe to warm you up!
Today, I’m sharing my take on a classic: bourbon pumpkin pie.
It’s rich, creamy, and has a perfect hint of bourbon that takes it to the next level.
Trust me, this pie will impress your friends and family—just in time for the holidays!
Let’s dive into this tasty treat! 🥧✨
Preparation Time | 45-60 minutes |
Cooking Time | 45-60 minutes |
Total Time | 90-120 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 2 teaspoons sugar (optional)
- 1 stick cold butter, cut into small pieces
- 3 to 5 tablespoons ice water
- 1 can pumpkin puree (about 1 3/4 cups)
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup dark brown sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla essence
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional)
Step 1: Gather and Prepare Ingredients
Begin by gathering the ingredients needed for the pie crust: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons of sugar (optional), 1 stick of chilled butter cut into small pieces, and 3 to 5 tablespoons of ice-cold water.
Make sure all your ingredients are prepped and ready to go before starting to ensure smooth preparation.
Step 2: Combine Dry Ingredients and Butter
Add the flour, salt, and sugar (if using) to a food processor, then process until the mixture is well blended.
Next, add the pieces of chilled butter into the processor and pulse 6 to 8 times until the mixture reaches a coarse texture with some pea-sized butter pieces remaining.
Step 3: Incorporate Ice Water and Form Dough
With the food processor running, slowly add ice water through the feed tube, one tablespoon at a time, until the dough begins to clump together.
Be careful not to add too much water; the dough should come together but not be wet or sticky.
Step 4: Shape and Chill the Dough
Turn the dough out onto a floured board and knead it gently a few times to bring it together.
Flatten the dough into a round disk, wrap it in plastic wrap, and refrigerate for 30 minutes to 1 hour to allow the butter to firm up, making the dough easier to roll and handle.
Step 5: Roll Out the Dough
Once the dough has chilled sufficiently, lightly flour a clean surface and place the dough disk on it.
Sprinkle the dough lightly with flour and cover it with a piece of parchment or waxed paper.
Roll out the dough into a circle about 14 inches in diameter, adding more flour as necessary to prevent sticking.
Step 6: Line the Pie Plate
Carefully transfer the rolled-out dough to a pie plate, gently pressing it into the edges and up the sides.
Trim any excess dough hanging over the edges.
Your pie crust is now ready to be filled with your favorite pie filling or to be pre-baked according to your pie recipe.