Whiskey Pumpkin Pie
Thanksgiving dinner isn’t complete without dessert and this whiskey pumpkin pie is one of our all time favorites. It’s a fun twist on the classic fall recipe with a kick of fire from cinnamon whiskey. Just be sure to have a separate dessert ready for the kids.
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Whiskey Pumpkin Pie Recipe Tips:
+ You can use this easy pie crust recipe to make this whole recipe from scratch. Otherwise, as our hero Ina Garten always says, store bought is fine.
+ We love cinnamon or apple whiskey in this recipe, but you can really use whatever your favorite whiskey is. You may want to add a pinch more pumpkin pie spice if you use a whiskey without any extra flavor though.
Whiskey Pumpkin Pie
Ingredients
- 2 eggs
- 15 oz pumpkin purée
- 12 oz evaporated milk
- 1/2 cup cinnamon whiskey, or apple whiskey
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 9 in pie crust
- whipped cream, to serve
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, beat the eggs. Add the remaining ingredients – except the pie shell and and whipped cream. Whisk to combine all ingredients.
- Place the pie shell in a pie dish on a baking sheet. Pour the mixture into the pie shell, then transfer the baking sheet to the oven. Bake for 60-70 minutes or until the top is beginning to get golden brown. It may not be fully set in the center but will firm up as it sits.
- Let cool to room temperature for several hours. Transfer to the fridge and chill for at least 4 hours or overnight.
- Slice and serve with whipped cream on top!
