Boozy Bourbon Pumpkin Pie

Quick Info

Prep: 20m | Cook: 40m | Servings: 8

🛒 Ingredients

Pie Filling

• 1 (15 oz) can pumpkin puree
• 3/4 cup packed dark brown sugar (149g)
• 2–3 tbsp bourbon
• 1 cup crème fraîche (or heavy whipping cream)
• 1/8 tsp table salt
• 3 large eggs, beaten
• 1 (9-inch) flaky pie pastry shell, partially pre-baked

For Serving

• Honey-orange whipped cream

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🍳 Equipment

• 12-inch nonstick skillet
• 9-inch pie pan
• Whisk & mixing bowl
• Wire cooling rack

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📋 Instructions

1. Preheat oven to 325°F (165°C) with the rack in the center position.
2. In a 12-inch nonstick skillet, stir together pumpkin puree and dark brown sugar. Cook over medium-high heat, stirring constantly, until reduced, darkened in color, and thickened (about 10–12 minutes).
3. Reduce heat to low, add bourbon, and scrape up any browned bits stuck to the skillet. Transfer mixture to a bowl and let cool slightly.
4. Whisk in crème fraîche (or heavy cream) and table salt. Whisk in beaten eggs until completely homogenous and smooth.
5. Place the warm, partially baked pie shell in the oven and pour in the pumpkin filling.
6. Bake at 325°F for 30–40 minutes until edges just start to set and the center retains a slight jiggle.
7. Cool completely on a wire rack. Serve chilled or at room temperature topped with honey-orange whipped cream.

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💡 Notes & Variations

• Cooking down the pumpkin puree with brown sugar on the stovetop intensifies flavor and removes excess water, preventing a soggy bottom crust.

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