You know that moment when autumn hits and suddenly all you can think about is pumpkin pie? Yeah, me too. But here’s the thing—my Bourbon Maple Pumpkin Pie isn’t your grandma’s classic (no offense to grandmas everywhere). It’s richer, deeper, and has just enough of a kick to make you go, “Wow, what is that amazing flavor?”

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I first stumbled onto this magic combo when I was hosting Friendsgiving a few years back. My usual pie felt… safe. So I grabbed the bourbon we were sipping and thought, “Why not?” Mixed with real maple syrup, it turned that familiar pumpkin filling into something extraordinary—like your favorite cozy sweater, but with pockets full of surprises.

Now it’s the only pie my friends request when the leaves start changing. The bourbon adds this warm, caramel-like depth, while the maple syrup brings a natural sweetness that’s not cloying. Trust me, once you try it, you’ll never look at pumpkin pie the same way again.

Why You’ll Love This Bourbon Maple Pumpkin Pie

This isn’t just any pumpkin pie—it’s the one that’ll have your guests begging for the recipe. Here’s why it’s a game-changer:

Rich, grown-up flavor: The bourbon adds a warm, toasty depth that balances perfectly with the maple’s natural sweetness. No bland pie here!
Holiday hero: It’s fancy enough for Thanksgiving but easy enough for casual fall gatherings. (Yes, it’ll steal the show at Friendsgiving.)
Simple as pie (literally): Just whisk, pour, and bake. The hardest part? Waiting for it to cool before slicing.
Leftovers that improve: The flavors meld beautifully overnight—if there’s any left, that is.

Seriously, one bite and you’ll understand why this pie became my signature fall dessert. The bourbon isn’t overpowering—just a cozy whisper of complexity that makes all the difference.

Ingredients for Bourbon Maple Pumpkin Pie

Gather these simple ingredients—each one plays a special role in creating that unforgettable bourbon maple magic:

1 unbaked 9-inch pie crust (homemade or store-bought—no judgment!)
1 (15-oz) can pumpkin puree (not pumpkin pie filling)
3/4 cup pure maple syrup (the real stuff—your taste buds will thank you)
1/4 cup bourbon (I use Kentucky bourbon, but your favorite works)
2 large eggs (room temperature blends smoother)
1/2 cup heavy cream (for that velvety texture)
Spice squad: 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
1/2 tsp salt (balances all that sweetness perfectly)

Ingredient Notes & Substitutions

Pumpkin: Fresh homemade puree works too—just drain excess liquid first. Bourbon: Replace with 1 tbsp vanilla extract + 3 tbsp apple juice for alcohol-free. Maple syrup: In a pinch, dark brown sugar + 1/4 cup water simmers into a decent substitute. Crust: Gluten-free? Use your favorite GF pie dough—the filling’s the star anyway!

Equipment Needed

You probably have most of this in your kitchen already—no fancy gadgets required! Here’s what you’ll grab:

9-inch pie dish (glass or ceramic works best)
Large mixing bowl (big enough for enthusiastic whisking)
Whisk (or fork in a pinch)
Measuring cups/spoons (for those perfect proportions)
Oven mitts (hot pie alert!)

That’s it! Now let’s make some magic.

How to Make Bourbon Maple Pumpkin Pie

Alright, let’s dive into making this beauty—it’s easier than you think! Here’s exactly how I do it:

Preheat your oven to 375°F (190°C). Position a rack in the lower third—this helps the crust crisp up without over-browning.
Whisk the wet ingredients first: In a large bowl, combine pumpkin puree, maple syrup, bourbon, eggs, and heavy cream. Mix until silky smooth—no streaks!
Add the spice squad: Sprinkle in cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until everything smells like autumn in a bowl.
Pour into your crust: Carefully fill the unbaked pie shell. The filling should come just below the rim—any higher and it might bubble over (trust me, I’ve learned this the messy way).
Bake for 45-50 minutes: Rotate the pie halfway through. You’ll know it’s done when the edges are firm but the center still has a slight jiggle (like Jell-O, not liquid).
Cool completely: Resist cutting for at least 2 hours—this patience prevents a soupy slice. The pie sets beautifully as it cools.

Tips for Perfect Bourbon Maple Pumpkin Pie

Here are my tried-and-true tricks for pie perfection:

Blind bake? Not necessary! The crust cooks perfectly alongside the wet filling—just use a glass or ceramic pie dish.
Jiggle test: If the center moves like a wave, bake 5 more minutes. If it’s more like a gentle shiver, it’s done.
Toothpick backup: Insert near the edge—it should come out clean. The center might have moist crumbs, which is ideal.
Burnt edges? Tent with foil after 30 minutes if needed. I sometimes rub the crust edge with butter halfway through for extra crispness.

Serving & Storage Suggestions

This pie deserves a grand entrance! Serve each slice with a cloud of freshly whipped cream—I like to spike mine with a teaspoon of that leftover bourbon for an extra wink of flavor. Leftovers? Cover loosely with foil and refrigerate for up to 3 days (though they rarely last that long in my house). The flavors actually get better by day two as everything melds together. Pro tip: Cold pie straight from the fridge is dangerously good with your morning coffee—no judgment here!

Bourbon Maple Pumpkin Pie Variations

Want to play with flavors? Here are my favorite ways to mix things up:

Pecan crunch: Sprinkle chopped pecans over the filling before baking—they toast up beautifully!
Spice swap: Try adding a pinch of cardamom or allspice for extra warmth.
Chocolate twist: Stir in 1/4 cup mini chocolate chips for surprise melty pockets.
Maple bourbon cream: Whip the heavy cream with an extra splash of bourbon and maple for topping.

The base recipe is forgiving—have fun making it your own! Just keep the liquid ratios the same.

Nutritional Information

Here’s the scoop on what’s in each glorious slice—because sometimes you just gotta know! Nutrition varies based on ingredients/brands, but here’s the estimate per serving (that’s 1/8 of the pie, if you can stop at just one slice!):

Calories: 320
Fat: 12g (6g saturated)
Carbs: 40g (including 25g natural sugars from the maple)
Protein: 4g

Remember, this is dessert—enjoy every bite without guilt! The bourbon’s alcohol cooks off, leaving just that wonderful flavor.

Frequently Asked Questions

Can I leave out the bourbon?
Absolutely! Replace it with 1/4 cup apple cider or extra heavy cream. You’ll still get that amazing maple flavor—just without the boozy warmth. (Though I’ll miss that little kick!)

Help! My crust is soggy—what went wrong?
Been there! Two tricks: 1) Preheat your baking sheet in the oven, then place the pie dish on it—the extra heat crisps the bottom crust. 2) Brush your unbaked crust with egg wash before adding filling—it creates a moisture barrier.

Can I use pumpkin pie spice instead of individual spices?
Sure thing! Swap the cinnamon, ginger, nutmeg, and cloves for 2 1/4 tsp pumpkin pie spice. I sometimes add an extra pinch of cinnamon because… well, I’m extra.

Why did my pie crack?
Overbaking is usually the culprit. Remember: it’ll keep cooking as it cools! Pull it when the center still jiggles slightly—like set pudding. A cracked pie still tastes incredible though (just hide it under whipped cream).

Can I freeze leftovers?
You bet! Wrap slices tightly in plastic, then foil. Thaw overnight in the fridge. The texture changes slightly, but it’s still delicious—especially warmed with vanilla ice cream.

Share Your Bourbon Maple Pumpkin Pie Experience

Did you make this bourbon-kissed beauty? I’d love to hear how it turned out! Leave a comment below—tell me about your perfect slice, any creative twists you tried, or how many seconds your guests went back for (we all count). Snap a photo? Tag me on social so I can cheer you on! Nothing makes me happier than seeing your pie adventures.

Decadent Bourbon Maple Pumpkin Pie – 1 Must-Try Fall Dessert

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A rich and flavorful pumpkin pie infused with bourbon and maple syrup for a unique twist on a classic dessert.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 9-inch pie crust (unbaked)
1 15-oz can pumpkin puree
3/4 cup maple syrup
1/4 cup bourbon
2 eggs
1/2 cup heavy cream
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, whisk together pumpkin puree, maple syrup, bourbon, eggs, and heavy cream.
Add cinnamon, ginger, nutmeg, cloves, and salt. Mix well.
Pour filling into the unbaked pie crust.
Bake for 45-50 minutes or until the center is set.
Let cool completely before serving.

Notes

Use pure maple syrup for best flavor.
The pie can be refrigerated for up to 3 days.
Serve with whipped cream if desired.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 220mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg