With a flavorful whiskey twist, this bourbon buttermilk pumpkin pie is a must for your Thanksgiving dessert. Made with a homemade vanilla crust, top with whipped cream for extra yums!
It's almost Thanksgiving! Only a few more days until massive feast day :-). And no Thanksgiving is complete without pumpkin pie. However, I'm a little over the classic pumpkin pie so I decided to jazz it up a smidge. How about a Bourbon Buttermilk Pumpkin Pie instead??
First off, let's talk about that Bourbon. It's just a hint of bourbon, only a couple tablespoons in the entire pie. But even just that little really gives the filling extra flavor and depth. Also, that buttermilk. SOOO necessary!!! I'll never go back to evaporated milk. Along with the bourbon, it gives the pie an awesome little bit of tang. Since bourbon and buttermilk are quite a bit more fluid than evaporated milk, a little corn starch is necessary to help bind everything together. A tablespoon is all you need, and you'll get the exact same consistency as a classic pumpkin pie but with all the extra flavor. Win win!
Also, one of my favorite things about this Bourbon Buttermilk Pumpkin Pie is that you can make most of the components in advance! Make the crust the night before you're going to bake it and let it chill in the fridge until the oven is preheated the next day! You can even make the filling the night before, which I actually prefer since it allows the pumpkin puree to really soak up the other flavors.
Seriously though. You have to give my Bourbon Buttermilk Pumpkin Pie a shot this holiday season! You'll never go back.
PS. If you need a little help with what to cook for Thanksgiving, look out for a what to make for Thanksgiving feast post early in the week!
Bourbon Buttermilk Pumpkin Pie
- Total Time: 3 hours 15 minutes
- Yield: Serves 6-8 1x
Description
With a flavorful whiskey twist, this bourbon buttermilk pumpkin pie is a must for your Thanksgiving dessert. Made with a homemade vanilla crust, top with whipped cream for extra yums!
Ingredients
For the Crust
- 2 ½ cups unbleached, all purpose flour
- 1 teaspoon sea salt
- 1 ½ teaspoons white sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 tablespoon vanilla extract
- ¾ cup cold water
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
For the Filling
- 15 ounces canned pumpkin puree
- 2 large eggs, beaten
- 1 cup dark brown sugar, packed
- ½ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ⅛ teaspoon allspice
- 1 tablespoon cornstarch
- 1 cup buttermilk
- ¼ cup heavy whipping cream
- 2 tablespoons bourbon
Get Recipe Ingredients
Instructions
Prepare the Crust
- Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the water and the vanilla extract. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough in half and pat the halves down into two discs, about ½ inch thick. Wrap each one in plastic and chill in the fridge for at least 30 minutes, can chill over night.
- Remove one disc from the fridge. Roll out into a 12-inch circle, Place in a 9-inch pie pan, trim the overhang to 1 inch. Using a fork, poke a few holes on the bottom of the crust. Crimp the edges as desired. Line the pie with parchment paper snugly along the bottom and the sides and pour in pie weights. Put back in the fridge to chill for 10 minutes.
- While chilling the crust, remove the other disc from the fridge. This will be used for any top crust decoration. Roll out into a 12-inch circle. Use pumpkin and leaf shaped cookie cutters to make cut out designs. When done, place crust decorations onto a parchment lined cookie sheet and chill in the fridge.*
- Once chilled, remove the crust in the pie pan and gently egg wash the crimped pie crust edge. Bake for 10-15 minutes, until the crust is just turning golden. Remove from heat. Take out parchment and pie weights and let cool while making the filling.
Make the Filling
- In a large bowl, mix together brown sugar, salt, cinnamon, ginger, clove, ginger, nutmeg, allspice and cornstarch. Whisk the eggs into the sugar mixture. Add the pumpkin puree, buttermilk, heavy cream, and bourbon, whisking until completely combined.
- Pour the filling into the cooled pie crust.
- Bake for 1 hour to 1 ½ hours (see notes!), covering with foil if the pie is browning too quickly, until the filing is almost set*. The center should still be a little wobbly. This will set while the pie cools. Remove from heat and let cool.
- If using pie cut outs, egg wash and toss a little cinnamon sugar on each one. Bake for 10-15 minutes, until golden. Remove and let cool.
- When pie has cooled, top with cut outs and a dollop of homemade whipped cream. Enjoy!
Notes
Baking time will definitely depend on your oven and the pie pan you use. If you stick a toothpick or knife in it after an hour and it still isn't done, no worries! Just make sure to cover the top of the entire pie with foil, not just the crust, and check it every 10 minutes.
- Prep Time: 30 minutes
- Cooling Time: 45 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Judy Lou says
Abby, I am making this pie. Taking it to thanksgiving dinner, at Amy house, along with my whiskey carrots.
Isabel @ Isabel Eats says
This pie is so beautiful! It's almost too perfect to eat. Almost. 🙂 Love your photos!
Jade Rankin says
Can this pie be made a day ahead?
Aberdeen says
YES most definitely. In fact I'd recommend making it a day ahead to make sure it's fully set and cooled before serving.
Jody Siegel says
I am confused about the egg wash. You say take the crust, which already has parchment and pie weights on it, out of the fridge and brush egg wash on it. How am I brushing egg wash on something covered in parchment and pie weights?? Or is the parchment only on the bottom of the pie, and the egg wash goes on the sides and crimped edge? Very confusing.
Aberdeen says
I'm so sorry it's confusing! I'll take a look at the recipe and update it. As for your question, you only need to egg wash the crimped edge. Hope that helps!
Jody Siegel says
Yes, thanks! This pie was delicious, by the way. I also topped it with bourbon pecan praline instead of leaves. Everyone raved about it!
Aberdeen says
You're welcome! Ummmm that sounds absolutely delicious 😍.
Barbara says
I don’t drink or use alcohol even in cooking, any thoughts on what I could replace the bourbon with?
Thanks!
Aberdeen says
After some research it looks like vanilla extract is an ok substitute for bourbon! I wouldn't do as much of it though, maybe two teaspoons or a tablespoon (instead of 2 tablespoons). Hope that works for you!
Barbara says
Thanks! I could not find this link and luckily just happened onto it again! I'll try the vanilla, and I've now saved the link. I'll be making this on Wednesday - I'll report back after the reviews! (hopefully everyone loves it)
Bryan says
Can this be made w/o the crust (GF version)?
Aberdeen says
Not sure, I've never made it without a crust! It can probably set without one in a greased pie pan but I honestly don't know. You can always give it try!
Jason says
Directions call for nutmeg, but the recipe doesn't specify how much...
Aberdeen says
1/8 of a teaspoon. Updated the recipe, thank you for letting me know!
Stacy Linda says
Ingredients does not include nutmeg but directions does.
Dot Diedrich says
Just making this for myself today, and with a frozen crust...my question is about the nutmeg. You mention it in the directions but it is not a part of the ingredients! Ginger is also mentioned twice in the directions, but I just removed one thinking that was a mistake. Usually a pumpkin pie does contain nutmeg but with buttermilk, bourbon (whiskey), and heavy cream (not whipped I am certain,) well it's so different not sure if I should put nutmeg in it or not. Maybe I'll just add an 1/8 of a tsp of it? Please reply, thank you!
Aberdeen says
Hello! I’m so sorry about this, I updated the recipe a couple days ago to include nutmeg and remove the second ginger but I think there is a “cache” issue where it’s still showing the old version. It’s 1/8 of a teaspoon of nutmeg!
Debra says
I’ve never really liked blind baking my crust. I’ve always chilled my crust until ready to fill and bake and it’s fine. Why did you prefer to blind bake your pie crust for this pie? Any particular reason?