{"id":7147,"date":"2020-11-26T22:51:00","date_gmt":"2020-11-27T03:51:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=7147"},"modified":"2020-12-07T18:52:40","modified_gmt":"2020-12-07T23:52:40","slug":"how-to-make-easy-bourbon-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/how-to-make-easy-bourbon-pumpkin-pie\/","title":{"rendered":"How to make Easy Bourbon Pumpkin Pie"},"content":{"rendered":"\n
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November 26, 2020. Thanksgiving Day. Easy Bourbon Pumpkin Pie.<\/p>\n\n\n\n

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Pumpkin pies and Thanksgiving goes together like hand in glove. Just like bacon and eggs, peanut butter and jelly. Well, you get the picture. Given the limited time and oven space for Thanksgiving, I wanted to make a simple pumpkin pie for Thanksgiving that would take no time to make and tastes fab. I decided to make a tried and true Libby’s pumpkin pie.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

I noticed Libby’s (the iconic canned puree pumpkin maker) recently put out a new recipe and I decided to check it out. And since my husband loves Bourbon, I decided to make a Bourbon Pumpkin Pie. This is one of the easiest (and super tasty) pie to make ever. And if you use store bought pie shell, even simpler. I did use homemade pie crust<\/a> that was premade from the day before. Use whichever that is most convenient for you.<\/p>\n\n\n\n

This pie comes together quickly (under an hour) and adds so much to the holiday table. I love the smell of the spices mingled with the bourbon as it is baking in oven. Feel free to use pumpkin spice mix, which is available widely during this time of the year, in place of the individual spices if you have that handy. I think this pie is a wonderful treat for any time of the year!<\/p>\n\n\n\n

Let’s get baking!<\/p>\n\n\n\n

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Ingredients for Easy Bourbon Pumpkin Pie<\/h2>\n\n\n\n

Items are listed roughly in the order in which they are used for the recipe.<\/p>\n\n\n\n

\u00bd tsp salt
1 tsp ground cinnamon
\u00bd tsp ground ginger
\u00bd tsp grated nutmeg
\u00bc tsp ground cloves
2 large eggs, room temperature
1\u00be cup (15 oz.\/425 g) Pure Pumpkin Puree
1\u00bc cup (14 oz.\/535 g) Sweetened Condensed Milk
1 cup (8 oz.\/250 g) Evaporated Milk
2 Tbsp. bourbon
9 inch (23 cm) deep dish pie crust homemade or store bought<\/p>\n\n\n\n

You’ll also need a 9 inch (23 cm) pie dish, if using homemade crust, and a cookie\/baking sheet pan to catch any spillage!<\/p>\n\n\n\n

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Making the Filling <\/h2>\n\n\n\n

Gather all the ingredients. Preheat oven to 425\u00b0F. In a large bowl, beat the eggs and add in the pumpkin. Next, gradually stir in the evaporated and condensed milk. Add in all the spices and salt. Finally, add in the bourbon (I snuck in some of my husband’s best drinking bourbon!). Mix well to thoroughly combine. <\/p>\n\n\n\n