Libby’s Bourbon Pumpkin Pie Recipe

Love pumpkin pie? Looking for a little bit of a twist on the classic? If so, you’ll want to try out the Libby’s Bourbon Pumpkin Pie recipe. I found the recipe on the label of a can of Libby’s 100% Pure Pumpkin Puree. It was really easy-to-make and it was a BIG hit at our family dinner last week. The recipe will yield approximately 10-servings (one pie). You could easily double the recipe.

Pie Making Tips – If you find that your crust is getting too brown, cover it with a little bit of aluminum foil. Even though they recommend placing the crust in an ungreased pie dish, I elected to lightly spray my baking dish before I placed the pie shell into it. If you like a stronger “pumpkin” flavor, add 1/2 to 1 teaspoon of ground pumpkin pie spie.

Libby’s Bourbon Pumpkin Pie Recipe

1 can (15 oz.) Libby’s 100% Pure Pumpkin Puree
1 1/2 cups Evaporated Milk
2 tsp. Bourbon
3/4 cup Granulated Sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
2 Large Eggs
1 unbaked 9-inch Deep-Dish Pie Shell

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in the evaporated milk and add the 2 teaspoons of Bourbon.

Pour into unbaked pie shell.

Bake in a 425 degree preheated oven for 15 minutes. Reduce the heat to 350 degrees F.  and bake for 30-40 minutes or until knife inserted in the center comes out clean. Remove from oven and cool on a wire rack for 2 hours.

Serve pie immediately after it cools or refrigerate. It will make approximately 10-servings.

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