This bourbon maple pumpkin pie recipe takes pumpkin pie to a whole new level! Enjoy this amazing dessert with your Thanksgiving feast! The pie filling is made with pure pumpkin puree and lots of spices for the best flavor! To add even more incredible flavor to this fall favorite, I’m adding maple syrup and bourbon straight into the pie filling! And, I’m using my favorite ‘All-Butter Pie Crust Recipe’ for this fall dessert! Serve this incredible pie with maple whipped cream!
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Watch my YouTube video recipe for step-by-step instructions for making this delicious fall dessert! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
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Ingredients for Bourbon Maple Pumpkin Pie
Here are the main ingredients for this easy pie recipe:
- Maple Syrup: using maple syrup in place of sugar makes for a delicious pie! The syrup adds incredible flavor!
- Bourbon: you’ll need just 2 tablespoons of bourbon to add flavor! The alcohol will cook out, so don’t worry about the alcohol if you’re serving to kids!
- Butter: use ice cold butter for making the all-butter pie crust.
- Pumpkin Puree: canned pumpkin puree is the easiest option of this pumpkin pie.
- Evaporated Milk: this canned type of milk helps thicken the pie filling as it bakes.
- Cinnamon & Nutmeg: for adding delicious flavor!
How to Make the All-Butter Pie Crust
My bourbon maple pumpkin pie starts with the best, all-butter pie crust recipe! This recipe is my go-to for pies and tarts! Plus, it’s super easy to make! I have a separate video recipe for the pie crust so make sure to check it out!
- To make the crust, place the ice cold, cubed butter into a food processor, along with flour and salt.
- Pulse the butter and flour together for about 1 minute, until fine crumbs form.
- Next, slowly pour in the cold water with the processor running. The dough will pull into a dough ball like magic! Allow the dough to chill before rolling and using!
- You can make the pie crust ahead of time, too! Just make sure to wrap it tightly with plastic wrap and store in the refrigerator.
Blind Baking the Crust
It’s important to blind bake your pie crust before filling it with the pumpkin filling! To do this step, first have the crust in your pie pan ready to go. Line the inside of the pie gently with parchment paper, then fill the pie with pie weights or dried beans. The pie weights that I have even come in a plastic container for storage (affiliate link)!!
Blind bake the crust for 10 minutes at 425F, then remove it from the oven and remove the pie weights carefully! The crust is now ready to be filled!
How to Make Bourbon Maple Pumpkin Pie Filling
You’re going to love the flavors of this bourbon maple pumpkin pie filling! The maple syrup and the bourbon both add a hint of something special!
- To make this pie filling, I start with the classic combination of pumpkin puree, evaporated milk, sugar, eggs, spices and cornstarch.
- Next, I add in a bit of real maple syrup and some bourbon. Pour this filling into the prebaked pie crust.
- If you’re making this pie for a family Thanksgiving, don’t worry about the alcohol! It will evaporate and break down as the pie bakes.
Baking the Pumpkin Pie
This pie will fill your entire home with an incredible aroma while it bakes!
This pie will fill your entire home with an incredible aroma while it bakes! Once you have the pie filled, it’s time for baking! Reduce the oven temperature from 425F down to 350F and bake the pie for 50 to 60 minutes, until the top is set. As the pumpkin pie bakes, the filling is going to puff up a bit and then settle back down once the pie is out of the oven. The center should be almost set when ready, with just a slight wobble.
Remove the pie from the oven and let it cool for about an hour at room temperature, before placing it into the refrigerator to chill for a few hours.
Maple Whipped Cream for Serving
The best way to enjoy this bourbon maple pumpkin pie is with a generous amount of maple whipped cream! This whipped cream tastes so delicious, all thanks to the maple extract that I add to it (affiliate link)! The fluffy cream is the perfect complement to the rich pumpkin pie and buttery crust!
Enjoyed this amazing pumpkin dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Maple Pecan Pie – the best ever pecan pie made with maple syrup instead of corn syrup! So delicious!
- Cranberry Apple Pie – a tart and fruity twist on the classic! You’ll love the flavor combination!
- Caramel Pecan Pumpkin Cake – my favorite pumpkin cake filled with caramel, pecans and a salted caramel frosting!
- Caramel Pumpkin Cheesecake – two layers of pumpkin cheesecake, one with caramel! This cheesecake is perfect for Thanksgiving!
- Pumpkin Cheesecake Swiss Roll – amazing pumpkin sponge cake filled with cheesecake-style filling and caramel sauce!
- Baked Pumpkin Piroshki – pumpkin-shaped pumpkin hand pies with a soft, sweet yeast dough and pumpkin cinnamon filling!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Maple Syrup Extract – one of my favorite extracts for fall! This extract adds so much flavor to any recipe!
- Ceramic Pie Weights – these pastry weights are a must for any baker! Plus, they come in a handy and durable storage container!
- CuisinArt Food Processor – one of my most used small appliances! This food processor works so well!
- Classic Pie Pan – I love this classic pie dish for this pie recipe and any other one!
Bourbon Maple Pumpkin Pie Recipe (video)
For Butter Pie Crust:
- ¾ cup unsalted butter, cold
- 1 ¾ cup all-purpose flour
- ¼ tsp salt
- ¼ cup cold water
For Pumpkin Pie Filling:
- 15- oz canned pumpkin puree
- 2 large eggs
- ¾ cup sugar
- ¾ cup evaporated milk
- ¼ cup pure maple syrup
- 2 tbsp bourbon or whisky
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp EACH: nutmeg, all-spice, cloves, ginger, cardamom
- 1 tbsp cornstarch
For Maple Whipped Cream:
- 1 cup heavy cream, chilled
- ½ cup confectioner’s sugar
- 1 tsp maple extract
For the Pie Crust:
- Prepare the pie crust first. Cube the butter into small pieces, then place into the freezer for 10 minutes, until it’s very cold. Next, place the cold butter, flour and salt into a food processor. Pulse the butter and flour together for about 1 minute, until fine crumbs form. Slowly pour in the cold water with the processor running, until a dough ball forms. Remove the dough from the food processor and shape into a flat disk. Cover it well with plastic wrap and place into the refrigerator to chill for 1 hour. You can prepare the pie crust in advance, too.
- Preheat the oven to 425F/218C. Once the dough is chilled divide it into two pieces: 1/3 and 2/3. Sprinkle your work surface and rolling pin with flour. Gently roll out the pie dough until it’s about 2 inches larger than your pie pan; I used a 9-inch (23-cm) pan. To transfer the dough, gently roll the dough onto the rolling pin, then unroll the dough over the pan. Using your fingers, gently press the dough into the bottom and sides, ensuring there are no air pockets. Garnish the edges of the dough with the remaining dough. Watch my video recipe to see how I did it.
- Line the inside of the pie with parchment paper and fill it with pie weights or dried beans. Bake the crust for 10 minutes, then remove and cool while preparing the filling.
For Pumpkin Pie Filling:
- For the maple pumpkin filling, simply combine all the ingredients in a large mixing bowl: pumpkin puree, eggs, sugar, evaporated milk, maple syrup, bourbon, spices, vanilla and cornstarch. Whisk the ingredients together for 2 to 3 minutes, until the mixture is uniform and smooth. Pour the prepare filling into the prebaked pie crust.
Baking the Pie:
- Reduce the oven temperature down to 350F/177C. Bake the pie for 50 to 60 minutes, until the top is set. Half way through baking, cover the edges of the pie crust with foil or pie crust protectors to prevent the edges from burning. As the pumpkin pie bakes, the filling is going to puff up a bit and then settle back down once the pie is out of the oven. The center should be almost set when ready, with just a slight wobble. Remove the pie from the oven and let it cool for about an hour at room temperature, before placing it into the refrigerator to chill for at least 2 hours.
Maple Whipped Cream:
- For the maple whipped cream: place the chilled heavy cream, confectioner’s sugar and maple extract into a large mixing bowl. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip (I used Ateco tip #847).
- When serving the pumpkin pie, add dollops of whipped cream onto each slice and sprinkle with ground cinnamon for garnish.