Pumpkin pie and bourbon are two flavors that just naturally go with the holidays. This recipe brings the two together in one dessert that’s sure to be gobbled up by holiday guests. Adding Maker’s® to the mix really punches up the baking spices and caramel notes. It also blends easily with sweet pumpkin and sugar in the condensed milk. While trace amounts of alcohol may exist after baking, at this temperature for this duration of time, it should be almost entirely cooked off. Three tablespoons amount to one full shot.
About 1 hour
4 hours 20 minutes – includes cooling
Notes from the team
- Play it cool
- Warm pumpkin pie may sound like a nice thing, but not letting it cool completely can make for messy cuts. Try to bake yours way beforehand and let it sit at least three hours so the dense, custardy center has time to set.
- Exact on extract
- Imitation vanilla will work in a pinch, but it can’t beat the real thing. True vanilla extract is worth the splurge. It’s also better for you with its antioxidants and anti-inflammation abilities.
- Wheat is neat
- Wheated bourbon like Maker’s Mark is sweeter than high rye bourbons. It will enhance desserts, jams and sauces that pair with smoky flavors.
- Flame out
- Don’t pour bourbon over an open flame. To be extra safe, use a measuring cup. Fire can chase back to the bottle – and to your hand – if you pour bourbon straight from the bottle.