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Easy Maple Bourbon Pumpkin Pie Recipe

Maple Bourbon Pumpkin Pie Recipe

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Servings 8 slices
Calories 158 kcal

Ingredients
  

For The Pumpkin Pie:

  • 2/3 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs room temperature
  • 15 oz pure pumpkin puree
  • 1 cup evaporated milk
  • 1/2 cup pure maple syrup
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 pre-baked pecan pie crust

For Homemade Cinnamon Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp maple extract
  • 1/4 tsp ground cinnamon

Instructions
 

  • Preheat your oven to 425 degrees.
  • Stir together sugar, cinnamon, salt, ginger, nutmeg, and cloves in a small bowl. I
  • In a large mixing bowl, combine the pumpkin puree, eggs, and the sugar/spice mixture until combined.
  • Then, stir in the maple syrup, bourbon, vanilla extract, and evaporated milk.
  • Combine again and then pour pumpkin pie filling into the pre-baked pecan pie crust.
  • Place into preheated oven for 10-15 minutes. I did a total of 15 minutes.
  • Then, lower the oven temperature to 350 and continue cooking for 30-40 minutes. Mine just took 30 minutes after the initial bake.
  • Let cool on wire rack for an hour. Then refrigerate for 4 hours before adding whipped cream. 

To Make Homemade Maple Cinnamon Whipped Cream:

  • When your pie is nice and chilled, you can make the whipped cream. Just combine the heavy cream, powdered sugar, ground cinnamon, and maple extract together in the bowl of stand mixer.
  • Beat until stiff peaks form. Then, add on top of your pie. I like to use a decorating gun to make it look extra fancy, but you could just spoonful a dollop on top too to keep it super easy. 
  • Enjoy pie and keep leftovers stored in the fridge for up to 4 days!