A Splash of Bourbon Elevates This Pumpkin Pie

Step 1

Gather the ingredients. The Spruce Eats/Julia Hartbeck Combine the flour, salt, and sugar and process in a food processor until well blended. The Spruce Eats/Julia Hartbeck Add the butter pieces to the processor and pulse about 6 to 8 times, or until the mixture is coarse and some of the butter is the size of peas. The Spruce Eats/Julia Hartbeck With the processor running, add the ice water through the feed tube until the dough begins to clump together. The Spruce Eats/Julia Hartbeck Turn the dough out onto a floured board and knead a few times to bring it together. The Spruce Eats/Julia Hartbeck Flatten into a round disk, wrap in plastic wrap, and refrigerate for 30 minutes to an hour. The Spruce Eats/Julia Hartbeck Put the dough disk on a lightly floured surface. Flour the dough lightly and place a sheet of parchment paper or waxed paper on the dough. The Spruce Eats/Julia Hartbeck Roll out to a circle about 14 inches in diameter. Sprinkle the surface and dough lightly with flour, as needed to prevent sticking. The Spruce Eats/Julia Hartbeck Line the pie plate with the dough and form a fluted edge. The Spruce Eats/Julia Hartbeck Chill for at least 30 minutes before baking, or put in the freezer for about 15 minutes. Prick the dough all over with a fork. Line it with a sheet of aluminum foil, pressing it gently to cover the bottom and up the sides. Fill the foil-lined crust about half full with pie weights or dry beans. The Spruce Eats/Julia Hartbeck Heat the oven to 375 F/190 C/Gas 5. Bake the crust for 15 minutes, or until it looks somewhat dry and begins to show a bit of color. Take it out of the oven, remove the foil and pie weights. The Spruce Eats/Julia Hartbeck Prick again if necessary to remove any air pockets. Return to the oven and bake for 5 minutes longer. The Spruce Eats/Julia Hartbeck Remove to a rack and set aside. The Spruce Eats/Julia Hartbeck Reduce the oven temperature to 325 F/165 C/Gas 3.

Step 2

Gather the ingredients. The Spruce Eats/Julia Hartbeck Whisk the pumpkin puree with the eggs, heavy cream, brown sugar, bourbon, and vanilla until smooth and well blended. The Spruce Eats/Julia Hartbeck Whisk in the spices and salt. The Spruce Eats/Julia Hartbeck Pour into the crust and place on a baking sheet. Bake for 55 to 65 minutes. The outer edges of the filling will puff up slightly and the center will be only slightly jiggly. The Spruce Eats/Julia Hartbeck Remove to a rack to cool completely. The Spruce Eats/Julia Hartbeck Serve with whipped cream and a sprinkling of cinnamon sugar, if desired. The Spruce Eats/Julia Hartbeck