This recipe for Pumpkin Pie has evolved during the years from my grandmother to my mom and then to me. The secret ingredient really puts it over the top. My mom is the one who started adding it and it TRULY makes a difference. The secret ingredient is BOURBON. I know you don’t normally think to add bourbon to pumpkin pie but it truly enhances the flavor of the pumpkin and the spices. And don’t forget the whipped cream on top.
You won’t be sorry you gave this recipe a try. There is a link to print the recipe at the bottom of the instructions. Please leave comments at the end of the recipe too.
Ingredients (8 servings)
- 1 unbaked 9 in pie shell
- 1-15 oz can of pumpkin
- 3 eggs beaten
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/2 tsp salt
- 3/4 tbsp flour
- 1 12 oz can evaporated milk
- 1 tbsp bourbon
Directions
In a large mixing bowl add the canned pumpkin. Add the beaten eggs and mix well. Mix in both sugars.(Photo A) I prefer using dark brown sugar for my pumpkin pie because the extra molasses in the sugar is a perfect match with the pumpkin but if you only have light brown sugar, then go ahead and use it.
Photo A
Photo B
In a small bowl mix together the spices, salt and flour. (Photo B) Add to the pumpkin mixture and mix well.
Add the evaporated milk slowly while the mixer is running. Finally add the secret ingredient (bourbon) and mix until it is incorporated. (Photo C)
Photo C
Photo D)
Pour the mixture into one 9 in unbaked pie shell. (Photo D) Usually I make my own pie crust but this time I just used a refrigerated crust that I just unrolled and placed in a pie plate. It worked beautifully.
Bake at 400 degrees for 10 minutes. Reduce the oven temperature to 350 degrees for 50 minutes. Watch the crust carefully and shield with aluminum foil if needed. Let the pie cool for at least an hour before serving. Serve with whipped cream. Enjoy!