"A deliciously smooth and creamy pumpkin pie, flavored with bourbon and warm spices, and topped with a sweet crumble topping."
Pumpkin Bourbon Pie
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Prep time: 20mins
Cook time: 1hr 25mins
Serves or Makes: 8
Recipe Card
ingredients
Crust
- 2 1/2 cups all purpose flour, plus extra for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup butter, cold, unsalted, cut into chunks
- 1/4 cup cold whole milk
- 1 large egg, yolks and whites separated
- 1 teaspoon apple cider vinegar
ingredients
Filling
- (15 oz) can pumpkin, (not pumpkin pie filling)
- 12oz can sweetened condensed milk
- 2 large eggs
- 2 tablespoons bourbon, or whiskey (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
ingredients
Crumb Topping
- 4 tablespoons unsalted butter
- 1 cup self rising flour
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
Method
Crust
Step 1
Note that this recipe makes enough dough for a double-crust pie. You will only need half, so you can freeze the other half for another pie.
Step 2
Preheat the oven to 375.
Step 3
Combine the flour, sugar and salt in a bowl. Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas. Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter mixture and then use your hands to bring the dough together until you can form it into a ball.
Step 4
Divide the dough into two equal parts and shape into round disks. Wrap one portion of dough in two layers of plastic wrap and freeze for another single-crust pie. Roll out the other portion of dough on a well-floured counter, and fit into a deep-dish pie pan. Lightly prick the bottom of the crust all over with the tines of a fork (this is called docking the crust, which helps it release steam while baking and prevents it from puffing up too much). Trim the edges, and freeze the crust in the pan for 10 minutes.
Step 5
Brush the chilled crust with the egg white. Lay a piece of parchment paper over the crust and fill with pie weights or dried beans.
Step 6
Set the pie pan on a baking sheet. Bake at 375 for 30 minutes. Carefully remove the weights/beans and the parchment paper. Cover the edge of the crust with a pie shield if it's starting to brown, and bake the crust without the parchment paper for an additional 10 minutes to brown the bottom of the crust.
Filling
Step 1
While the crust is baking, you can mix up the filling and topping.
Step 2
In a large bowl, whisk together all of the filling ingredients until smooth. After you have pre-baked the crust, remove it from the oven. Carefully pour the filling into the hot crust.
Topping
Step 1
In a saucepan, melt the butter over medium low heat. Remove from the heat and stir in the flour, brown sugar, salt and nutmeg until thoroughly combined, moist and crumbly.
Step 2
Sprinkle the topping evenly over the filling. Keep a pie shield on the edge of the crust to prevent it from over-browning.
Step 3
Bake at 375 for about 45 minutes, until the topping is golden and the filling is set. Cool completely before slicing.