Bourbon Pumpkin Pie
Hillary Pollak
Photo by James Ransom
- Serves
- one 9-inch pie
This pumpkin pie is anything but boring. The hefty amount of bourbon cuts the sweetness, and a mix of sour cream and heavy cream in the filling makes it a little tangy. The gluten-free gingersnap crust is just slightly spicy and much easier to make than a regular pie shell.
Ingredients
For the gingersnap crust:
- 1 1/2 cup finely ground gluten-free gingersnaps
- 6 tablespoon butter, melted and cooled
For the filling:
- 1 1/3 cup pumpkin purée
- 2 eggs
- 2/3 cup light brown sugar, packed
- 1 tablespoon butter, melted and cooled
- 3/4 cup heavy cream
- 1/3 cup sour cream
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoon bourbon
- 1 1/2 teaspoon vanilla extract
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Directions
Instructions
- Step 1
Preheat your oven to 350° F.
- Step 2
In a large bowl, mix together the gingersnap crumbs and butter. Press the mixture evenly into a 9-inch pie pan, making sure to cover the bottom and sides. Bake until lightly golden, 8 to 10 minutes. Set aside to cool. Increase the oven temperature to 375° F.
- Step 3
In a large bowl, whisk together all the filling ingredients. Pour the filling into the cooled crust.
- Step 4
Bake for 45 minutes, or until set. The center should be fairly jiggly, but it will set as it cools. Cool to room temperature, then serve.