Happy Winter Solstice! Although if you’re into astrology this may NOT be the day to celebrate (something about Capricorn and Saturn aligning…I don’t really know what to think). But luckily we can also celebrate today as Christmas Eve Eve Eve Eve.
Merry Christmas Eve Eve Eve Eve to you!
Now let’s talk about pumpkin pie
For our family it’s a Christmas classic (attached to Christmas more so than Thanksgiving for some reason). And it really must be special to be NON-chocolate and still welcomed year after year (although I can’t say I haven’t poured melted chocolate all over my pumpkin pie before).
But still.
This is important.
When I was really young, the pie came from the grocery store bakery every year; we then transitioned to the recipe on the back of a Libby’s pumpkin can inside a frozen Pillsbury crust; then came an experimental period of recipes online; and finally my own experiments.
The results?
WINNER WINNER WINNER RIGHT HERE!!
The Filling
I’ve been hiding this recipe for a year, but I think it’s time to let the secret out: Your pumpkin pie needs bourbon. And it doesn’t need to be overloaded with sweetened condensed milk or refined sugar. You get the PERFECT silky smooth texture with canned pumpkin {so convenient!}, light or fat free evaporated milk, and eggs, and the dreamiest warm-spiced flavor with coconut sugar, traditional spices {plus espresso powder!}, vanilla, and a splash of bourbon of course.
The Crust
For the crust, the North Pole is the limit. Here are some of my favorite options:
- All-Butter Pie Crust (King Arthur Flour)
- Coconut Oil Pie Crust (Minimalist Baker)
- For either of these, you can “blind-bake” the crust for a flakier final result: Fit the dough in the pie pan; line the dough with parchment paper and fill it with dry beans/rice/pasta (to keep the shape); bake at 425 about 15 minutes. Then pour in the filling and proceed with the recipe. This is step is not necessary, though, if you want a denser, moist crust.
- Graham Cracker Pie Crust (The Kitchn)
- Or if you’re feeling adventurous, go crust-free and play around with crumbly/nutty toppings! (added on the pie in the last 15ish minutes of baking)
Happy Baking! 🙂
Bourbon Spiced Pumpkin Pie
Notes
*If using traditional pie dough, you can "blind-bake" the crust for a flakier final result: Fit the dough in the pie pan; line the dough with parchment paper and fill it with dry beans/rice/pasta (to keep the shape); bake at 425º about 10 minutes; remove parchment and bake 5 minutes longer; set aside to cool. Then pour in the filling and proceed with the recipe. This is step is not necessary, though, if you want a denser, moist crust. See notes above for different crust options!
Ingredients
- Pie dough* or unbaked graham cracker crust for 9" pie (see notes above)
- 1/2 cup coconut sugar {or 2/3 cup for a sweeter pie}
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp espresso powder
- 2 eggs
- 1 15 oz can pumpkin
- 1 12 oz can fat free evaporated milk
- 1 tsp vanilla
- 1 tsp bourbon
Instructions
- Preheat oven to 425º.
- Prepare pie dough* or graham cracker crust as desired to fit 9" pie pan.
- Add coconut sugar through espresso powder to a bowl and mix thoroughly.
- In a separate large bowl, whisk together eggs and pumpkin. Then gradually pour in evaporated milk while stirring. Stir in vanilla and bourbon.
- Pour dry ingredients into wet and mix until incorporated. Pour into prepared crust.*
- Set pie on a foil-lined baking sheet in case of any spills. Transfer to oven and bake 15 minutes at 425º. Reduce heat to 350º and bake another 40-50 minutes, or until the pie is set but still a little jiggly in the center.
- Cool completely at room temperature. Cover and refrigerate at least 4-5 hours before serving.
- Top with homemade whipped cream, candied pecans, or whatever inspires you. Enjoy with love!
For 1/10 recipe, filling only:
105 kcal, 1g total fat, 4g protein, 21g total carbohydrates, 17g sugar, 183 mg sodium