Pumpkin Bourbon Pie

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Servings: 8
  • Rating:

Ingredients

  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Evaporated Milk
  • 2 tablespoons bourbon
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Bourbon Whipped Cream (recipe follows - optional)

Directions

PREHEAT oven to 425° F.

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and bourbon.

POUR into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F; bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately with Bourbon Whipped Cream or refrigerate.

FOR BOURBON WHIPPED CREAM:
WHIP 1 cup heavy cream in large mixer bowl until soft peaks form. Add 2 tablespoons light brown sugar, 2 teaspoons bourbon and 1 teaspoon ground ginger; continue to whip until stiff peaks form.