Pumpkin Pie With Bourbon Recipe


This season try some pumpkin pie with spirit!

We are happy to share this recipe for Bourbon Pumpkin Pie from Rave Review!™ Original Culinary Spirits™.   They are the world’s first spirits designed for cooking, because some regular spirits just don’t hold up to heat in the kitchen.  I love the surprise of a traditional recipe infused with spirits – it makes a simple pleasure even more special!

Bourbon Pumpkin Pie


  • Pastry dough
  • 1 (15-oz) can canned pumpkin (about 2 cups)
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 2 tbsp Bourbon (try: Rave Review! Original Culinary Bourbon)
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • Pinch of ground cloves
  • 1/4 tsp salt

Special equipment: pie weights or dried beans Directions:

  1. Make pastry dough as directed. Roll out dough into a14-inch round on a lightly floured surface and into a 9-inch pie plate. Crimp edge decoratively and prick
  2. bottom all over. Chill 30 minutes.
  3. Preheat oven to 375°F.
  4. Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool.
  5. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices and Rave Review! Culinary Bourbon. Pour into shell.
  6. Reduce oven temp to 350°F. Bake pie for 45 to 50 minutes, or until filling is set but center still jiggles slightly. (Filling will continue to set as pie cools.)
  7. Transfer to rack and cool completely.

OUR TIP – Serve with fresh whipped cream and a shaker of pumpkin pie spice or cinnamon

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