Bourbon Pumpkin Pie with Gingersnap Crust
By Marge Perry & David Bonom
Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.
- Course: Dessert
INGREDIENTS
- bourbon
- can solid pack pumpkin
- For the crust:
- For the filling:
- gingersnap cookies
- heavy cream
- large eggs
- Maple Syrup
- pumpkin pie spice
- Salt
- sugar
- unsalted butter
- Vanilla Extract
DIRECTIONS
- Preheat the oven to 350ï‚°F.
- Combine the cookies and sugar in the bowl of a food processor. Process until the cookies are fine crumbs
- Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil.
- Bake in the center of the oven until the filling is just set, about 1 hour. Remove from the oven, cool to room temperature and chill at least 3 hours before serving.
