Bourbon Pumpkin Pie

Bourbon pumpkin pie recipe

The Spruce Eats/Julia Hartbeck

Prep: 25 mins
Cook: 85 mins
Total: 110 mins
Servings: 8 servings
Nutrition Facts (per serving)
556 Calories
40g Fat
42g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 556
% Daily Value*
Total Fat 40g 51%
Saturated Fat 23g 115%
Cholesterol 208mg 69%
Sodium 412mg 18%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 10%
Protein 7g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This extra-special "spirited" pumpkin pie is an excellent choice for a Thanksgiving feast or any special fall or winter dinner. A splash of bourbon can liven up many desserts. Classic Kentucky bourbon balls and bourbon pecan pie are two more tasty examples.

This pie is made with a little bourbon in the filling, but orange juice, milk, or an orange flavored liqueur would be delicious as well. 

If you're pressed for time, you can use refrigerated pie dough or a frozen pie crust for the pastry.


  • For the Pie Crust
  • 1 1/2 cups/7 ounces all-purpose flour
  • 1/2 teaspoon salt
  • Optional: 2 teaspoons sugar
  • 1 stick butter (chilled, cut in small pieces)
  • 3 to 5 tablespoons water (ice cold)
  • For the Pumpkin Filling
  • 1 can/1 3/4 cups pumpkin puree
  • 3 large eggs
  • 1 cup heavy cream
  • 3/4 cup dark brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (ground or freshly grated)
  • Optional: pinch cloves

Steps to Make It

Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for pie crust
    The Spruce Eats/Julia Hartbeck
  2. Combine the flour, salt, and sugar and process in a food processor until well blended.

    Combine salt, sugar
    The Spruce Eats/Julia Hartbeck
  3. Add the butter pieces to the processor and pulse about 6 to 8 times, or until the mixture is coarse and some of the butter is the size of peas.

    Add butter
    The Spruce Eats/Julia Hartbeck
  4. With the processor running, add the ice water through the feed tube until the dough begins to clump together.

    Add ice water
    The Spruce Eats/Julia Hartbeck
  5. Turn the dough out onto a floured board and knead a few times to bring it together. 

    Turn the dough
    The Spruce Eats/Julia Hartbeck
  6. Flatten into a round disk, wrap in plastic wrap, and refrigerate for 30 minutes to an hour. 

    Flatten round disk
    The Spruce Eats/Julia Hartbeck
  7. Put the dough disk on a lightly floured surface. Flour the dough lightly and place a sheet of parchment paper or waxed paper on the dough.

    Put dough disk on cutting board
    The Spruce Eats/Julia Hartbeck
  8. Roll out to a circle about 14 inches in diameter. Sprinkle the surface and dough lightly with flour, as needed to prevent sticking. 

    Roll out
    The Spruce Eats/Julia Hartbeck
  9. Line the pie plate with the dough and form a fluted edge. 

    Line crust
    The Spruce Eats/Julia Hartbeck
  10. Chill for at least 30 minutes before baking, or put in the freezer for about 15 minutes.

  11. Prick the dough all over with a fork. Line it with a sheet of aluminum foil, pressing it gently to cover the bottom and up the sides. Fill the foil-lined crust about half full with pie weights or dry beans.

    Prick dough
    The Spruce Eats/Julia Hartbeck
  12. Heat the oven to 375 F/190 C/Gas 5. Bake the crust for 15 minutes, or until it looks somewhat dry and begins to show a bit of color. Take it out of the oven, remove the foil and pie weights.

    The Spruce Eats/Julia Hartbeck
  13. Prick again if necessary to remove any air pockets. Return to the oven and bake for 5 minutes longer.

    Prick dough
    The Spruce Eats/Julia Hartbeck
  14. Remove to a rack and set aside.

    Cool on rack
    The Spruce Eats/Julia Hartbeck
  15. Reduce the oven temperature to 325 F/165 C/Gas 3.

Make the Filling

  1. Gather the ingredients.

    Ingredients for pie filling
    The Spruce Eats/Julia Hartbeck
  2. Whisk the pumpkin puree with the eggs, heavy cream, brown sugar, bourbon, and vanilla until smooth and well blended.

    The Spruce Eats/Julia Hartbeck
  3. Whisk in the spices and salt. 

    Add cocoa powder
    The Spruce Eats/Julia Hartbeck
  4. Pour into the crust and place on a baking sheet. Bake for 55 to 65 minutes. The outer edges of the filling will puff up slightly and the center will be only slightly jiggly. 

    Pour into crust
    The Spruce Eats/Julia Hartbeck
  5. Remove to a rack to cool completely.

    Cool on rack
    The Spruce Eats/Julia Hartbeck
  6. Serve with whipped cream and a sprinkling of cinnamon sugar, if desired.

    Bourbon pumpkin pie
    The Spruce Eats/Julia Hartbeck


  • If you don't have bourbon or don't like the flavor, substitute with more cream or milk, orange juice, or an orange flavored liqueur.
  • Refrigerate any leftovers.

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