Craving a show-stopping Thanksgiving dessert that’s silky, spiced, and absolutely unforgettable? This Classic Bourbon Pumpkin Pie checks every box. You get a flaky crust, a creamy pumpkin filling kissed with warm spices, and if you like a bourbon note that adds depth without overpowering. And if you prefer a no-alcohol version, no worries; I include easy swaps so everyone can enjoy it. Whether you’re baking for the big day or a cozy fall weekend, this classic bourbon pumpkin pie delivers that nostalgic, homemade flavor with modern, foolproof steps.
At a Glance
- Servings: 8–10 slices
- Prep Time: 25 minutes (plus crust chilling)
- Cook Time: 55–65 minutes
- Total Time: 1 hour 30 minutes–1 hour 40 minutes
- Difficulty: Easy–Moderate
- Estimated Cost: $8–$12 (varies by crust and dairy choice)
Table of Contents
Classic Bourbon Pumpkin Pie Ingredients
This section includes simple swaps so you can keep the flavor even without alcohol.
For the Pie Crust (homemade or store-bought)
- 1 unbaked 9-inch pie crust (homemade all-butter, or store-bought)
- Homemade option: 1 1/4 cups (150g) all-purpose flour, 1/2 cup (113g) unsalted butter (cold, cubed), 1/2 tsp fine salt, 1–2 tsp sugar, 3–5 tbsp ice water
- Gluten-free: Use a 1:1 GF flour blend and add 1–2 extra tbsp ice water if needed
- Vegan: Use a dairy-free butter or a quality vegan pie crust
For the Pumpkin Filling
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie mix)
- 3 large eggs, room temp
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup (240ml) evaporated milk or heavy cream or half-and-half
- 2 tbsp bourbon or alcohol-free swap: 2 tsp bourbon vanilla flavoring (non-alcoholic) + 1 tbsp apple cider (or water)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove or allspice
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract (or alcohol-free vanilla)
- Optional richness: 1 tbsp unsalted butter, melted and cooled (or dairy-free butter)
Ingredient Notes & Smart Swaps (Fall Baking Essentials)
- Pumpkin puree: Canned gives consistent results; homemade works if well-drained.
- Dairy options: Evaporated milk yields classic custardy texture; heavy cream makes it ultra-silky; half-and-half is a great middle ground.
- Bourbon flavor: Real bourbon adds caramel and oak; however, you can mimic it with bourbon-style flavoring plus apple cider and vanilla.
- Sweetness: Mix of brown and white sugar balances molasses depth and clean sweetness.
- Spice profile: Cinnamon-forward with ginger, nutmeg, and clove gives that true Thanksgiving dessert vibe.
Quick Swap Table
| Ingredient | Swap | Notes |
|---|---|---|
| 2 tbsp bourbon | 2 tsp bourbon flavoring (alcohol-free) + 1 tbsp apple cider | Keeps classic flavor without alcohol |
| Evaporated milk | Heavy cream or half-and-half | Cream = richer; half-and-half = lighter |
| Granulated sugar | Coconut sugar | Adds subtle caramel notes |
| Butter (1 tbsp) | Dairy-free butter | For a lactose-free finish |
| Pie crust | Gluten-free crust | Add a touch more moisture if dry |
Classic Bourbon Pumpkin Pie Step-by-Step Instructions
- Prep & Blind-Bake the Crust (if not using a ready-to-bake shell). Preheat oven to 375°F (190°C). Fit the crust into a 9-inch pie dish, crimp edges, and chill 15–20 minutes. Line with parchment and fill with pie weights (or dried beans). Bake 12–15 minutes until edges just set. Remove weights and parchment; bake 5 minutes more. Cool slightly while you make the filling.
- Mix the Pumpkin Filling (smooth and lump-free). In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, spices, and salt until glossy. Whisk in evaporated milk (or cream), vanilla, and bourbon (or the no-alcohol swap). For extra silkiness, whisk in the melted butter last.
- Fill the Crust. Reduce oven to 350°F (175°C). Pour filling into the warm crust. Tap the pan lightly to release air bubbles; this helps reduce cracking.
- Bake to Just-Set. Bake 45–55 minutes at 350°F (175°C), rotating once. The edges should be set and the center should jiggle like Jell-O, not slosh. If edges brown too fast, tent loosely with foil.
- Cool & Chill for Clean Slices. Cool on a rack 2–3 hours until room temp, then chill 2–4 hours for tidy cuts. Serve plain or with lightly sweetened whipped cream.
Pro Tips & Variations
- Use warm crust: Pouring filling into a still-warm blind-baked crust helps prevent sogginess.
- Don’t overbake: For classic bourbon pumpkin pie that’s creamy, pull it when the center still jiggles. Residual heat finishes the set.
- Spice it your way: Prefer a spiced pumpkin pie? Add 1/4 tsp extra ginger or a pinch of cardamom for a modern twist.
- No-alcohol path: For a traditional Thanksgiving recipe without alcohol, use bourbon-style flavoring (alcohol-free) plus vanilla and apple cider. You’ll get aroma and depth—minus spirits.
- Dairy choices: Cream = ultra-luxe; evaporated milk = vintage, custardy; half-and-half = balanced.
- Sweeter crust edge: Brush the crust rim with a little cream and sprinkle coarse sugar before blind-baking for sparkle and crunch.
- Make-ahead: Bake up to 2 days in advance; chill covered. Whipped cream should be made fresh the day you serve.
- Vegan idea: Use dairy-free crust, coconut cream instead of evaporated milk, and plant-based “eggs” (check a reliable egg replacer); flavor with alcohol-free bourbon extract.
Flavor Booster Ideas (Holiday Pie Upgrades)
- Maple swirl: Drizzle 1–2 tbsp maple syrup over the filling and gently swirl before baking.
- Pecan edge: Press chopped toasted pecans into the outer crust for a nutty border.
- Citrus lift: Add 1 tsp orange zest to the filling for brightness.
Serving Suggestions
- Classic: Slices topped with lightly sweetened whipped cream and a dusting of cinnamon.
- Crowd-pleaser: Serve with vanilla bean ice cream; the cold-creamy contrast is unbeatable.
- Coffee pairing: A hot cup of coffee or chai balances the sweet spice.
- Festive platter: Add spiced pecans, candied ginger, and fresh orange zest curls to the serving tray for a bakery-style look.
Storage & Reheating
- Refrigerator: Cover and chill for 3–4 days.
- Freezer: Freeze whole or sliced, well-wrapped, for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm individual slices at 300°F (150°C) for 8–10 minutes or until just warmed. Avoid microwaving too hot; it can make the filling weep.
Make-Ahead Timeline (Quick Reference)
| Task | When |
|---|---|
| Make crust dough | Up to 3 days ahead (or freeze 2 months) |
| Blind-bake crust | 1 day ahead |
| Bake pie | Up to 2 days ahead |
| Whipped cream | Make fresh day-of |
Troubleshooting
- Cracked top: Usually from overbaking. Next time, pull it when there’s a gentle jiggle. Cover cracks with whipped cream—no one will mind.
- Soggy bottom: Blind-bake longer and ensure you pour filling into a warm crust. You can also bake on a preheated sheet pan.
- Runny filling: Needed more time or the oven ran cool. Bake until the outer 2 inches are set and center jiggles.
- Curdled texture: Oven too hot or baked too long. Check oven accuracy with an external thermometer.
- Too boozy: Cut bourbon to 1 tbsp, or switch to the alcohol-free flavoring plus apple cider.
- Not enough spice: Increase cinnamon by 1/2 tsp and add a pinch more ginger.