Bourbon Pumpkin Pie

By Hillary Pollak
October 22, 2014
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Author Notes: This pumpkin pie is anything but boring. The hefty amount of bourbon cuts the sweetness, and a mix of sour cream and heavy cream in the filling makes it a little tangy. The gluten-free gingersnap crust is just slightly spicy and much easier to make than a regular pie shell. Hillary Pollak

Makes: one 9-inch pie

For the gingersnap crust:

  • 1 1/2 cups finely ground gluten-free gingersnaps
  • 6 tablespoons butter, melted and cooled

For the filling:

  • 1 1/3 cups pumpkin purée
  • 2 eggs
  • 2/3 cup light brown sugar, packed
  • 1 tablespoon butter, melted and cooled
  • 3/4 cup heavy cream
  • 1/3 cup sour cream
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  1. Preheat your oven to 350° F.
  2. In a large bowl, mix together the gingersnap crumbs and butter. Press the mixture evenly into a 9-inch pie pan, making sure to cover the bottom and sides. Bake until lightly golden, 8 to 10 minutes. Set aside to cool. Increase the oven temperature to 375° F.
  3. In a large bowl, whisk together all the filling ingredients. Pour the filling into the cooled crust.
  4. Bake for 45 minutes, or until set. The center should be fairly jiggly, but it will set as it cools. Cool to room temperature, then serve.

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