Maple Bourbon Pumpkin Pie
There’s nothing more comforting than a perfectly spiced pumpkin pie on a chilly autumn day. We love adding a dash of bourbon and splash of maple in our pumpkin pie for a slight twist on the classic recipe. Don’t be shy when adding your Oaktown Pumpkin Pie Spice; this warming blend features cassia cinnamon, cloves, cardamom, nutmeg, allspice and a gingery kick.
Ingredients
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1 pie crust (see below)
Pumpkin Filling
- 1 (15 ounce) can pumpkin puree
- 1 ¼ cup whole milk or unsweetened almond milk
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3 large egg yolks
- 1 egg
- ¼ cup pure maple syrup
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¼ cup plus 2 tablespoons brown sugar
- 1 tablespoon bourbon
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1 teaspoon vanilla extract
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1 tablespoon Oaktown Spice Shop Pumpkin Pie Spice
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¼ teaspoon salt
Directions
Prepare your favorite homemade or premade pie crust. If you are using a raw (unbaked) crust, blind bake the crust as directed below in steps 2 through 5. If using a prebaked crust, proceed to Step 6.
- To blind bake, preheat the oven to 375F.
- Crumple up a piece of parchment paper and lay it onto the unbaked crust. Fill the unbaked crust with pie weights or dried beans.
- Bake for 14-16 minutes, or until the edges of the crust start to brown slightly.
- Remove from the oven. Remove the parchment and beans, and use a fork to pierce holes in the bottom of the crust.
- Prepare the pie: Preheat the oven to 350F.
In a large bowl, combine the pumpkin puree, milk, egg yolks, whole egg, maple syrup, brown sugar, bourbon, vanilla extract, pumpkin pie spice, and salt. Whisk until well combined.
- Pour the pumpkin filling into the prepared pie crust.
- Loosely cover the crust with tin foil to prevent further browning.
- Bake for 50 to 55 minutes, or until the filling no longer jiggles, and it is just set. It will continue to cook and set as it cools.
- Remove from the oven and let come to room temperature, about 4 hours.
- Serve with whipped cream.
