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


  • 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


  1. Preheat the oven to 350ï‚°F.
  2. Combine the cookies and sugar in the bowl of a food processor. Process until the cookies are fine crumbs
  3. 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.
  4. 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.