Probably one of the best pumpkin pies I’ve made in a very very long time. The marriage of pumpkin, a splash of bourbon, and hints of cardamom really make this custardy pie so luscious that you just might find yourself making pumpkin pie more often. Disclaimer: if you are not a fan of cardamom, just omit that spice and make this recipe anyway.
We used a blind-baked crust for this recipe which prevents the bottom of the crust from being too under cooked. Here’s a great tutorial on this method: https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/
- 1 blind-baked pie crust
- 2 1/2 cups pumpkin puree
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 2 whole eggs plus 2 egg yolks
- 1 cup heavy cream
- 3 tablespoons bourbon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Preheat oven to 375ºF. Place the blind-baked crust on a rimmed baking sheet and set aside.
Make the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg, and cardamom and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, bourbon, lemon juice and vanilla extract and whisk until smooth. Pour the filling into the piecrust.
Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with aluminum foil if they brown too quickly. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Cut into slices and serve each with a dollop of whipped cream on top.