Pie is perfect for breakfast as well
Pumpkin pie belongs on any Thanksgiving table. This is one of our favorites, blending two staples in our house Bourbon and maple syrup.
Maple-Bourbon Pumpkin Pie
- 1 pie crust
- 1 15-ounce can of pumpkin puree
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- pinch cloves
- 1 cup heavy cream
- 2/3 cup milk
- 2 tbsp maple syrup
- 2 eggs
- 2/3 cup packed brown sugar
- 1/4 cup bourbon
Using a pastry brush, brush one tablespoon of maple syrup over inside of uncooked pie crust, covering the bottom and about half way up the side. Mix remaining ingredients, whisking well to blend. Pour in pie shell. Bake at 375 until almost set, about 75 minutes. The filling will set further as it cools.
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Love, love, love maple syrup…. never had a pie mixing it with bourbon, but I can tell it would be a winner, all the way!
Happy “almost” Thanksgiving, you guys are definitely on top of the meal preparation, AND use of leftovers… way ahead of the game… 😉
I’ll take my pie with maple and bourbon any day.
I’m really on focusing on desserts for this Thursday. =D
It’s hot, it’s summer and all I can think about is making a pumpkin pie. A boozy one at that!
Yes please!
🙂 Mandy xo
Can I have a slice of those!
Bourbon a staple in your house? Never would have guessed. 🙂
Make mine a HUGE slice please!
That does sound delicious. A perfect ending to a Thanksgiving dinner. Hope you have a wonderful Thanksgiving.
OR a warm shot of bourbon with a tiny cascade of maple syrup dropped in.. have you tried that? I might tonight -I will let you know, though I would hate to skip this lovely dessert.. but there you are.. needs must! c
Great additions to the pie!
Mmmmm…there’s another pumpkin roasting in the oven, as I type this. 🙂
Ya buddy….that’s what I’m talking about.
Keep meaning to check out your wine roundups. Heading over now…
Now that’s a pretty pumpkin pie. Pumpkin pie is one of my top favorites… the bourbon with maple syrup.. that would be heavenly!! Happy Thanksgiving!! (I know, I’m a bit early:D
There’s bourbon IN the pie? Amazing.
Ohh, the syrup on the crust is a great idea! Bourbon also makes everything better.
I’ve never had a pumpkin pie – I think my first one should include bourbon !
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Are you sure the recipe is correct? I made this, and it seemed to have too much cream/milk added (1 cup heavy cream + 2/3 cup milk), and was not sweet – only 1 Tablespoon maple syrup. The pie didn’t taste much like pumpkin at all, and you couldn’t tell there was any maple at all. Was really looking forward to this pie, and it was pretty bland (you could taste the bourbon though…).
I hate that we ruined your pie. It does call for 2/3 cup packed brown sugar, which should change the consistency and the sweetness.
So is that 2/3 cup brown sugar instead of the 2/3 cup milk? I’d like to try this again.
No you still need the milk.
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