Baking with Goodwill: Bourbon Pumpkin Pie

by Kim Merrikin, Seattle Goodwill
November 21, 2016

Bourbon Pumpkin Pie
Thanksgiving is this week, and nothing quite says “Turkey Day” like a homemade pumpkin pie and some homemade whipped cream to top it with. This recipe is easy, quick in terms of preparation timeand is delicious.

This recipe will make two 8” pies—with a little leftover filling. Tip: Bake the leftover filling in a ramekin or a small dish for your gluten-free friends!

Ingredients for the pie:

  • 2 Pillsbury Pie Crusts
  • 30 oz. canned pumpkin
  • 12 oz evaporated milk
  • 4 eggs
  • 1 ½ cups raw sugar
  • 1 Tsp. salt
  • 3 Tsp. pumpkin pie spice
  • 6 oz. bourbon whiskey

Bourbon Pumpkin Pie IngredientsStart with following the instructions on the pie crust. Most unfrozen, premade pie crusts will have you warm them to room temperature, roll them out into your pie dish, and bake them for about 10 minutes at 450°. Be sure to poke them with a fork on the bottom and sides so they bake evenly and don’t bubble. Once they’re golden brown, let them cool completely before filling them.

While your pie crusts are in the oven, make the filling.

Start by whisking the eggs until they’re well-combined, but not frothy. Then—add the rest of the ingredients—and mix until they’re all incorporated, and smooth. I used local distillery Heritage Distilling Company’s Brown Sugar Bourbon for this recipe—and it was the perfect choice!

Pour the filling into the cooled crusts.

Bake the pies on the center rack at 425° for 15 minutes, then turn the oven down to 350° and bake for another 40-50 minutes. You can tell when the pie is done if you can poke a fork into it, and have the fork come out clean. Allow the pie to cool for an hour or two before serving.

Bourbon Pumpkin Pie in the ovenWhile the pies are in the oven, make the whipped cream topping.

Ingredients for a spiced bourbon whipped cream:

  • 16 oz. heavy whipping cream
  • ~ ½ cup confectioner’s sugar
  • 1 Tsp. pure vanilla extract
  • 2 Tsp. pumpkin pie spice
  • 2 oz. bourbon whiskey

Use a stand mixer to whip the whipped cream until it is firm and peaks—don’t over whip!

Using a spatula, mix in the confectioner’s sugar—make it as sweet as you feel necessary! Then, add the vanilla, pumpkin pie spice, and bourbon whiskey—and use the spatula to mix until it’s well incorporated. Store it in the refrigerator until you’re ready to serve!

If you’re finding your short on kitchen supplies—like a stand mixer, pie dishes, baking sheets, or serving utensils—for the holiday season, Goodwill is an excellent place to find quality kitchen supplies at low prices.

Note: The bourbon cooks out of the pie—so the pie itself is non-alcoholic, but it doesn’t cook out of the whipped cream! If you’re serving to people who should not have alcohol, we recommend leaving it out of the whipped cream. 


Kim fancies herself a professional communicator. She has experience in writing, graphic design, and social media, and is always looking to expand her knowledge base into other fields of communication. She loves people, coffee & Seattle (including the rain).

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