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Maple Bourbon Pumpkin Pie

This naturally-sweetened pumpkin pie is lightly spiked with bourbon and hints of orange. A fun twist on the holiday classic!
Course Dessert
Cuisine American
Servings 1 pie

Ingredients
  

  • 1 pie shell 8" or 9"
  • 400 g pumpkin puree (1/2 of a large 29oz can or ~1.5 cups)
  • 3 extra-large eggs (170g)
  • 105 g maple syrup (1/4 cup + 2 tbsp)
  • 80 g heavy cream (a scant more than a 1/3 cup)
  • 30 g bourbon (2 tbsp)
  • 20 g fresh orange juice (1 tbsp)
  • 10 g molasses (1/2 tbsp)
  • 1 tsp pumpkin pie spice*
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 400ºF/205ºC, then line the pie shell with parchment paper or tinfoil and fill with pie weights, dried beans or rice. If using an all-butter crust, store it in the fridge or freezer to keep it cold while the oven heats.
  • Bake the shell for 8-10 minutes, then remove the pie weights. Dock the crust by pricking the bottom of the shell all over with a fork. Return to the oven and bake for another 2-3 minutes, or until the crust begins to shrink from the sides.
  • When you're ready to bake the pie, preheat the oven to 425ºF/220ºC.
  • In a large mixing bowl, combine all of the ingredients together and adjust to taste.
  • Pour the pumpkin filling into the pie shell and bake for 15 minutes, then turn down the oven to 350ºF/175ºC and bake for another 35-45 minutes.
  • To check for doneness, jiggle the pie to see if it's set. If you notice the custard doming up, promptly remove it from the oven to prevent cracking and let it cool.
  • When the pie has cooled down enough, transfer to the fridge. For optimal texture, allow cooling overnight.

Notes

You can make your own pumpkin pie spice for this recipe by mixing...
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
Keyword Christmas, Holiday, pie, Thanksgiving