For centuries, this silky holiday pie has been the quintessential Thanksgiving pie. My whiskey-flavored Pumpkin Pie gives the traditional dessert an elevated flavor.
I have to confess that I don't usually make pumpkin pie for my family's Thanksgiving. I did not grow up with it, and it is not in my usual dessert rotation. Somehow, I have served all kinds of different pies every Thanksgiving I have hosted, except pumpkin pie.
One year, I made Cranberry Custard Pie with Cream Cheese Crust, and then another year, I served this Apple and Berries Pie. Then, one year, when I didn't feel like baking another pie, I made this No-Bake Cheesecake with Berries. These are all beautiful recipes, but as you can see, none had pumpkin.
My daughter, the ever-protesting food critic, demanded that I make pumpkin pie because you cannot have Thanksgiving without it. Remember the one year when I told her I wasn't making cheesy potatoes, and she threatened not to come home for Thanksgiving? She has some strong opinions.
So, I did some research while figuring out how to make this quintessential Thanksgiving pie my own.
Jump to:
- What is the history of pumpkin pie?
- How to make Whisky Pumpkin Pie
- How do I know when my pumpkin pie is done?
- How do I keep my crust from getting too brown?
- My pumpkin pie cracked!
- More pumpkin recipes to love
- Decorations on the pie
- Should you eat pumpkin pie cold?
- Can you prepare pumpkin pie in advance for Thanksgiving?
- More Thanksgiving Recipes
- 📖 Recipe
- 💬 Comments
What is the history of pumpkin pie?
The most traditional recipe Americans have found on LIBBY'S® Pumpkin can label since 1950 and is considered the gold standard of pumpkin pie taste.
According to Bon Appétit magazine, LIBBY'S® started as Libby, McNeill & Libby, a canned meat company in Chicago in the late 1800s. In the 1920s, they started canning pumpkins, and the rest is history. Now, the company produces 85 percent of canned pumpkins in the US.
Before LIBBY'S® Pumpkin, you had to break down and clean the pumpkin, roast it, mash it, and then use it in your recipes. That's how my mom would make the Romanian version of pumpkin pie.
That version is entirely different than what you would find in American households. It is chunkier and resembles my Apple Slab Pie recipe.
But how did pumpkin pie become a Thanksgiving tradition?
Apparently, in 1827, Sarah Josepha Hale published a novel, Northwood, which listed pumpkin pie as part of the traditional Thanksgiving meal. This was due to a popular recipe for a pumpkin pudding in Amelia Simmons's 1796 American Cookery, one of the first American cookbooks.
The recipe called for pumpkin, milk, molasses, eggs, ginger, and allspice.
Now, if you google "pumpkin pie," the first recipe that pops up is the one on LIBBY'S® Pumpkin Can, and for a good reason. It is easy to make well-loved, and people will get upset if you change it too much.
However, many of us feel that sometimes we need to break the rules a little bit, so this is where my version comes in. It's a little different from the original but still traditional enough that you don't feel like you have offended the traditionalists.
How to make Whisky Pumpkin Pie
Crust:
If you don't have time to make your own pie crust, store-bought will work just as well, but make sure it is not overly processed. Your crust should be rolled out into a 12-inch round and then carefully loaded into a 9-inch pie plate.
After partially blind baking the crust until dry and golden all over, remove it from the oven and let it cool. (See the recipe card instructions)
Filling:
Step 1. For the filling, combine the heavy cream, whiskey, and cinnamon stick in a small saucepan over medium-low heat. Bring it to a simmer, then transfer it to a mixing bowl to cool slightly.
Step 2. Whisk in the can of pumpkin puree, eggs, granulated sugar, brown sugar, and pumpkin pie spice. Discard the cinnamon stick from the filling.
Step 3. Pour the filling into the cooled crust and return it to the oven. Bake the pie until the filling is set and the crust is golden brown, or for about an hour.
Should you blind-bake the pie crust in pumpkin pie?
My short answer is yes! Some people don't, but I find that blind baking the crust ensures that the wet filling does not prevent the bottom of your pie from cooking. Nobody likes a soggy crust.
How do I blind-bake pie crust?
Line your pie dough with parchment paper or foil, covering the bottom and up the sides, and then fill it with pie weights or dried beans, lentils, or rice. We had dried lentils when I first made the pie, so that's what I used.
How do I know when my pumpkin pie is done?
You can insert a knife near the center of the pie, and if it comes out clean, it is done. This method might crack the pie and leave a hole, so instead, gently shake the pie. The pie should jiggle, not wiggle, and look set in the middle.
Remember, pumpkin pie is custard, and it will continue to cook as it cools. Don't fret if it is still a little jiggly when you take it out.
How do I keep my crust from getting too brown?
Some people use a silicone pie crust protector. But if you do not want to buy one, you can use this tutorial from The Spruce on how to make your own foil ring for protecting your pie crust.
My pumpkin pie cracked!
That's OK! It sometimes happens if you over-bake it. To avoid over-baking, I check it after 45 minutes and then every 5 minutes until it is no longer wobbly.
If you see that it is cracked, you can always cover it up with beautiful pie crust decorations, or whipped cream.
More pumpkin recipes to love
- Pumpkin Bread With Walnuts And Raisins Recipe
- Best Pumpkin Pie Bars With Pecan Crumble
- Pumpkin Seed And Apricot Pumpkin Sweet Bread
- Pumpkin Bread With Fresh Cranberries
- Easy Pumpkin Muffins Recipe
Decorations on the pie
I like to add decorations before the pie sets completely.
After 40 minutes in the oven, you can remove the pie from the oven, add some handmade decorations using the leftover pie crust, and brush the decorations with a little bit of egg.
After that, return the pie to the oven for another 20-25 minutes until the decorations are golden brown. Of course, you can play with all kinds of cookie cutters and tools you might have in the kitchen to obtain beautiful patterns on your delicious pie.
Allow the pie to cool completely at room temperature for about 2 hours as it continues to bake and firm up during this time. Then, place it in the refrigerator so it sets further.
Should you eat pumpkin pie cold?
You can, as it is delicious, straight out of the fridge, with plenty of whipped cream. If you prefer it at room temperature, remove it from the fridge for up to 2 hours before you serve it. (for food safety)
Can you prepare pumpkin pie in advance for Thanksgiving?
Making the pie: You can make your pumpkin pie up to 2-3 days before serving. Store it in the refrigerator, covered loosely with plastic wrap or foil.
Freezing the Pie: Pumpkin pies freeze beautifully, so if you want to prepare them even earlier, you can freeze them for up to 3 months. Thaw the pie in the refrigerator overnight before serving. This is the same for any custard-filled pies, like sweet potato pies.
Making the pie crust: You can make the pie crust ahead of time and store it in the refrigerator for up to 3 days, wrapped in plastic wrap, or freezer for up to 3 months. Thaw it in the refrigerator overnight before using it.
More Thanksgiving Recipes
- Best Thanksgiving Pies and Tarts
- Best Easy Thanksgiving Side Dish Recipes
- Best Thanksgiving And Christmas Turkey Recipes
- My Favorite Thanksgiving Recipes
- Sour Cherry Pie
- 15 Gluten-Free Thanksgiving Sides
- Sweet Potato Casserole
📖 Recipe
Whiskey Flavored Pumpkin Pie
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1 ½ cups heavy cream
- 2 tablespoons bourbon or whiskey
- 1 cinnamon stick
- 1 can pumpkin puree 15-ounce
- 3 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ teaspoon pumpkin pie spice
Instructions
Partially Blind Baking The Pie Crust:
- Place a baking sheet on the middle oven rack and preheat to 425F/220C.
- Roll out the pie crust and place it in the pie dish. Line the crust with parchment paper or aluminum foil. Fill the lined crust with pie weights, dried beans, or uncooked rice.
- Place the pie pan on the hot baking sheet. Bake for 10-12 minutes. Remove the weights and parchment/foil. Bake for an additional 5-7 minutes until the bottom is set and lightly golden. If your crust is getting too brown, either use a pie crust shield, or make a foil ring.
- Once golden, transfer the pie tin to a rack and let it cool. Reduce the oven temperature to 375 degrees.
- Combine the heavy cream, whiskey or bourbon, and cinnamon stick in a small saucepan over medium-low heat and bring to a simmer. Transfer to a large bowl and let it cool.
- Whisk in the pumpkin, eggs, granulated sugar, brown sugar, and pumpkin pie spice.
- Discard the cinnamon stick from the filling and then pour it into the cooled crust.
- Return the pie to the oven, and bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes.
- If you want to add decorations, after 40 minutes, remove the pie and then add your pie-crust decorations on top of the pie and return to the oven until baked fully.
- Let it cool completely before cutting into it because the pumpkin custard will continue cooking as it cools.
Notes
- You can prepare the pumpkin pie 2-3 days before serving. Store it in the fridge, covered loosely. For longer storage, freeze the pie for up to 3 months. Thaw it in the fridge overnight before serving.
- Make the pie crust up to 3 days in advance and keep it in the fridge, wrapped in plastic wrap. You can also freeze the crust for up to 3 months. Thaw it in the fridge overnight before using it.
Jeff Baumgartner says
Incredible pumpkin pie recipe and has become tradition at our table for Thanksgiving. Easy to make and as it bakes, make the home smell of the holidays!!
Gabriela says
It is indeed a great recipe! Thank you, Jeff!