Maple-Bourbon Pumpkin Pie

Give everyone’s favorite fall dessert an extra luscious touch with this divine maple-bourbon pumpkin pie! With the rich maple syrup and sweet bourbon, this silky, luscious pie filling shows off a deep flavor that pairs perfectly with those classic pumpkin spices. After one bite, you’ll want to put this pie on your dessert table every Thanksgiving.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 138kcal

Author Amanda McGrory-Dixon

Equipment

Mixing bowl
9-inch deep-dish pie plate

Ingredients

⅔ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg preferably freshly grated
¼ teaspoon ground cloves
2 beaten eggs room temperature
1 (15-ounce) can pumpkin purée
1 cup evaporated milk
½ cup pure maple syrup preferably grade A
2 tablespoons bourbon
1 teaspoon vanilla extract
Unbaked deep-dish pie dough

Instructions

Heat oven to 425 degrees F. Stir together the sugar, cinnamon, salt, ginger, nutmeg and cloves. Set aside.
In a separate large bowl, stir together the sugar-spice mixture, eggs and pumpkin purée until it becomes one cohesive mixture.
Stir in the evaporated milk, maple syrup, bourbon and vanilla extract.
Pour the pumpkin pie batter into a 9-inch deep-dish pie dish lined with the pie dough or a prepared pie shell (see notes). Bake for 15 minutes. Turn heat to 350 degrees F and bake until the pie is fully cooked, about 40-45 minutes. The pie is done when a toothpick inserted in the center comes out clean. The side will also puff up and the center is jiggly but not sloshing. Allow the pie to cool on a wire rack for an hour and then refrigerate for at least four hours to chill. Enjoy!

Video

Notes

Depending on the type of pie dough you use, you may need to first blind bake it in a pie plate with pie weights or dried beans. Or if you opt for a pre-baked pie shell, many of those call for pricking the bottom with a fork before filling. Follow the directions specified for the type of pie dough or shell you choose.
Cover the pie with aluminum foil or plastic wrap and keep in the refrigerator. It should last three to four days.
If you prefer to use a spice blend you have on hand, you can substitute the individual spices for 2 ¾ teaspoons pumpkin pie spice.
Spices start to lose their potency after about six months. Make sure you keep your spice cabinet up to date for the most flavorful pie filling.
If the pie crust starts to brown too quickly, you can lightly cover the edge with foil.
Check the pie early if your oven runs hot. This helps us avoid those cracks. All ovens are different, so a hot oven might finish baking the pie in 35-38 minutes instead of 40-50 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition