Bourbon Pumpkin Pie topped with a bourbon meringue is OUTRAGEOUS! If I had known how good this would be, I would have made one ages ago! Rich, velvety, and perfectly spiced, the filling is incredibly easy to make with just 10 ingredients. You’ll find yourself adding bourbon to all your pumpkin pies!
If you love pumpkin, also check out Healthy Pumpkin Tart, Almond Flour Pumpkin Cookies, Rum Pumpkin Pie, Vegan No Bake Pumpkin Pie, Pumpkin Seed Butter or Trader Joes Pumpkin Butter Recipe.
Why I Love This Bourbon Pumpkin Pie Recipe
Well, the answer is clear: Adding bourbon to pumpkin pie ENHANCES ITS FLAVOR, adding gorgeous, warm, rich depth.
The bourbon’s notes of caramel, vanilla, and spice COMPLEMENT the pumpkin and traditional spices like cinnamon, nutmeg and cloves.
This touch of alcohol also helps to ELEVATE and blend the flavors, adding a subtle complexity.
Most of the alcohol cooks off during baking, leaving a SUBTLE, NUANCED FLAVOR that complements the creamy, spiced filling perfectly.
Equipment to Make Bourbon Pumpkin Pie with Bourbon Meringue
For the filling, all you need is a mixing bowl and a spoon or electric mixer or stand mixer.
To make the almond flour pie crust, you need a deep dish pie pan, a bowl, a flexible spatula, and ideally a stand mixer with a paddle attachment or a food processor, which brings the crust together in seconds.
For the Swiss bourbon meringue, an instant-read kitchen thermometer is required. Alternatively, you can make the recipe using bourbon whipped cream instead. The recipes for both the bourbon meringue and bourbon whipped cream are available in the Recipe Card below.
NOTE: The filling fills a 9.5-inch glass Pyrex pie dish perfectly.
Ingredients in Bourbon Pumpkin Tart with a Bourbon Meringue
These simple ingredients are all you need to make this bourbon pumpkin pie recipe.
Ingredients in the Gluten Free Almond Flour Crust
These are the ingredients in the delicious, nutty, low-carb almond flour crust that perfectly complements the bourbon pumpkin pie filling.
- Almond Flour: Use fine, blanched almond flour which is made from peeled almonds.
- Granulated Sweetener of Choice: For zero calories, use a keto-friendly sweetener such as monk fruit allulose blend.
- Salt: Just a dash.
- Avocado Oil (or Butter): Neutral-tasting avocado oil has a lot less saturated fat than butter or coconut oil and melds beautifully with the nutty aromas of almond flour.
- Egg: The egg in the crust doesn’t add flavor; it works as a binder because almond flour lacks gluten.
- Vanilla Extract: Enhances the flavors of the other ingredients.
Bourbon Pumpkin Pie Filling
These are the warm aromatic ingredients that fill this bourbon pumpkin pie.
- Pumpkin: 1 can of pumpkin is all you need.
- Eggs: Act as a binder.
- Evaporated Milk: Adds a creamy, smooth texture and a subtle caramelized depth.
- Brown Sugar or Monk Fruit: For a low carb pumpkin pie, use a zero-calorie sweetener such as brown monk fruit.
- Maple Syrup: Overall, maple syrup adds a warm, autumnal richness that pairs beautifully with the bourbon and cozy spices in the pie.
- Cinnamon: Cinnamon generally adds warmth, depth and that unmistakable seasonal spice.
- Ginger: Adds a spicy depth and complexity that elevates this classic dessert.
- Cloves: Provide depth, warmth, and a rich aromatic quality.
- Nutmeg: Provides a warm, slightly sweet, and nutty flavor that complements the pumpkin’s earthiness and balances the sweetness of the pie.
- Salt: Acts as a flavor enhancer, bringing out the natural sweetness of the pumpkin and spices.
- Bourbon: Adds a warm, caramel-like depth with hints of vanilla and spice, enhancing the richness and complexity of pumpkin pie filling.
Bourbon Meringue Ingredients
- Egg Whites: Provide structure and volume, creating a light, airy meringue.
- Cream of Tartar: Stabilizes the egg whites, helping them hold their shape and reach firm peaks.
- Granulated Sugar for Swiss Meringue or Powdered Sugar for French Meringue: For a zero-calorie alternative, consider using monk fruit sweetener.
- Fresh Vanilla Beans: Add a warm, aromatic flavor that enhances the overall sweetness. I don’t recommend adding vanilla extract because we’re about to add bourbon and too much liquid will cause the meringue to loose its stiff peaks.
- Bourbon: Infuses the meringue with a hint of caramel and oak, adding depth and warmth to the flavor profile.
Bourbon Whipped Cream: A Gently Sweetened Alternative to the Meringue
- Heavy Cream: The base of this whipped cream, heavy cream adds a rich and velvety texture, allowing it to whip into soft, fluffy peaks.
- Powdered Sugar or Monk Fruit: Powdered sugar dissolves easily into the cream, providing smooth sweetness, while monk fruit is a low-calorie, sugar-free option for those looking to reduce sugar intake.
- Vanilla Extract or Fresh Vanilla Beans: Vanilla extract brings a warm, aromatic flavor to the whipped cream, while fresh vanilla beans offer an even more intense, natural vanilla essence with visible specks in the cream.
- Bourbon: Bourbon adds a subtle, complex warmth with hints of caramel and oak, perfectly complementing the cream and enhancing its richness.
Drizzle Homemade Caramel Sauce on Pumpkin Pie
Caramel sauce elevates the bourbon pumpkin pie to a whole new level – you won’t regret it!
How to Make Bourbon Pumpkin Pie with a Fluffy Bourbon Meringue
Follow these step-by-step instructions to create the perfect bourbon pumpkin tart.
Make the Almond Flour Crust
Prepare the Crust: Partially bake an almond flour pie crust for 9-10 minutes, using a pie shield to protect the edges. This helps set the bottom to prevent sogginess. Allow the crust to cool completely before adding the filling.
Make the Bourbon Pumpkin Pie Filling
The filling comes together in no time, and there’s a video in the Recipe Card to guide you.
- Preheat Oven: Set the oven to 400°F (205°C) to prepare for baking.
- Combine Dry Ingredients in a Small Bowl: Blend the brown sweetener, spices and salt in a small bowl first; this helps prevent clumping and ensures even distribution throughout the filling.
- Beat Eggs: In a large mixing bowl, beat the eggs until smooth and frothy. This adds structure and helps the pie set.
- Stir in Pumpkin: Mix the pumpkin puree into the beaten eggs until fully incorporated.
- Add the Dry Ingredients: Stir the sugar-spice-salt blend into the pumpkin mixture, ensuring the spices are evenly spread for a warm, balanced flavor.
- Stir in Evaporated Milk: Add evaporated milk, which provides a creamy texture without adding extra sweetness.
- Add Maple Syrup: Stir in maple syrup for a hint of natural sweetness and an autumnal depth that complements the pumpkin.
- Stir in Bourbon: Finally, mix in the bourbon to add a warm, caramel-like complexity to the filling.
Pour the Filling into the Pre-Baked Crust
- Pour the Filling into Your Pre-Baked Crust: Carefully pour the prepared filling into your pre-baked almond crust to ensure the filling bakes evenly.
- Use a Pie Shield: Since the pie bakes for about 1 hour, cover the edges with a pie shield to prevent the crust from over-browning.
- Bake: Place the pie in the oven and bake at 400°F (205°C) for 15 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 45-50 minutes, or until the center is set. You can check by inserting a knife into the center; if it comes out clean, the pie is done.
- Let the Pie Cool: Put the pie on a wire cooling rack and let it cool completely at room temperature for at least 3 hours before adding the meringue topping. You can prepare the pie up to this step a day in advance: After letting the pie cool, cover it and refrigerate it until you’re ready to add the topping.
Make the Bourbon Marshmallow Meringue
The Swiss meringue adds a sweet, ooey-gooey layer to the pie with a hint of bourbon.
NOTE: Swiss meringue relies on a substantial amount of refined sugar to enhance its stability and create a larger, fluffier volume.
I haven’t tried making a meringue with monk fruit which has a different chemical makeup than refined sugar and dissolves at a higher temperature.
For a sugar-free pumpkin pie topping, consider making sugar-free bourbon whipped cream instead.
How to Make Swiss Meringue with Bourbon
- In a heatproof bowl, combine egg whites, granulated sugar, and cream of tartar.
- Place the bowl over a saucepan filled with 3 inches of simmering water, ensuring the bowl does not touch the water.
- Whisk the mixture constantly for about 5 minutes, until the sugar is fully dissolved and the temperature reaches 160°F (71°C); if not, continue whisking until it does.
- Remove the bowl from heat and immediately start whipping the mixture on high speed using a stand mixer with whisk attachment or an electric mixer with whisk attachment.
- Once stiff, glossy peaks form, add the fresh vanilla beans and mix until combined.
- Next, add the bourbon and mix until fully incorporated.
- Using a spoon or spatula, apply the meringue to your bourbon pumpkin pie.
- Toast the meringue with a kitchen torch: Toast the meringue with a torch until golden brown. Refrigerate the pie for up to 6 hours before serving.
- Toast the meringue in the oven: Preheat your oven to 450°F (232°C) and bake the pie until the meringue is toasty, which usually takes about 3 minutes. Keep a close eye on it to prevent over-browning. Depending on your oven, you may have to rotate it.
Not in the Mood for Meringue? Try Gently Sweetened Whipped Cream Instead!
Whip 1 cup of heavy cream until soft peaks form. Add 1-2 tablespoons of powdered sugar or powdered monk fruit. Then, mix in 1 teaspoon of vanilla extract and 1 teaspoon of bourbon for a flavorful twist.
How to Store Bourbon Pumpkin Pie
Limit the storage time of Bourbon Pumpkin Pie, as even Swiss meringue will eventually break down and become watery.
Refrigerate Bourbon Pumpkin Pie
You can refrigerate the pie in an airtight container for up to five days.
Do Not Freeze Bourbon Pumpkin Pie Topped with Meringue
Meringues do not freeze well, so it’s best to avoid freezing the pie.
That’s everything you need to know to make the most scrumptious bourbon pumpkin tart. If you love vegan desserts, I definitely recommend giving this one a try.
Happy Baking!
Want More Healthy Desserts?
Here are some recipes to enjoy:
- Cherry Meringue Pie
- Gluten Free Lemon Meringue Pie
- Keto Red Velvet Cake
- Milk Jello
- Sugar-Free Pie Crust for Diabetics
Scroll Down to Recipe Card and Video
Bourbon Pumpkin Pie with Marshmallow Bourbon Swiss Meringue
This bourbon pumpkin pie is made with brown sugar, maple syrup, warm fall spices, all crowned with a marshmallowy bourbon meringue! If you prefer whipped cream on top, a bourbon whipped cream recipe is also included. Scroll to the bottom for the video!
Equipment
- 1 Deep-Dish Pie Pan, 4-6 Cup Capacity – The filling fills a 4-cup, 9.5-inch glass Pyrex pie dish to the brim. A 1.7-quart (6 cup) Emile Henry pie dish also works.
- 1 Mixing Bowl
- 1 Spoon or Food Processor or Stand Mixer – To make the crust, which comes together in a minute in a stand mixer or food processor.
- 1 Electric Mixer with Whisk Attachment or Stand Mixer with Whisk Attachment – For the meringue.
- 1 Flexible Spatula – To shape the crust.
- 1 Instant-Read Thermometer – To make the meringue: If you don't have a thermometer, you can instead make the Bourbon Whipped Cream recipe provided below.
Ingredients
Almond Flour Pie Crust
- 2½ Cups Almond Flour (240 Grams)
- 3 Tablespoons Granulated Sweetener of Choice (36 Grams) – Monk fruit or sugar.
- ¼ Teaspoon Salt
- ¼ Cup Avocado Oil or Butter (4 Tablespoons) – If using butter, soften it in the microwave until it's soft and mushy.
- 1 Egg
- ½ Teaspoon Vanilla
Bourbon Pumpkin Pie Filling – See the photo in the post for the specific brands I use.
- 1 Can Pumpkin Puree (15 Ounces) (425 Grams)
- 2 Eggs
- 1 Can Evaporated Milk (12 Ounces) (1½ Cups) (354 ml) – Adds a creamy, smooth texture and a subtle caramelized depth.
- ¾ Cup Brown Sugar or Monk Fruit (135 Grams) – For a lower carb pumpkin pie, use a zero-calorie sweetener such as brown monk fruit.
- ¼ Cup Maple Syrup – Adds a warm, autumnal richness that pairs beautifully with the bourbon and cozy spices in the pie.
- 1¼ Teaspoons Cinnamon – Adds warmth, depth and that unmistakable seasonal spice.
- ½ Teaspoon Ginger – Adds a spicy depth and complexity.
- ¼ Teaspoon Cloves – Provide depth and warmth.
- ¼ Teaspoon Nutmeg – Provides a warm, slightly sweet, and nutty flavor that complements the pumpkin's earthiness.
- ½ Teaspoon Salt – Enhances the flavors.
- 3 Tablespoons Bourbon – Adds a warm, caramel-like depth with hints of vanilla and spice, enhancing the richness and complexity of pumpkin pie filling.
Bourbon Swiss Meringue: Requires an Instant-Read Kitchen Thermometer
- 5 Egg Whites
- 1 Cup Sugar (227 Grams) – I haven't tested this with monk fruit which has a different chemical makeup than sugar.
- ¼ Teaspoon Cream of Tartar
- 1 Fresh Vanilla Bean: Use a knife to split the vanilla bean lengthwise. Scrape out the tiny seeds with the back of the knife. – I don't recommend adding vanilla extract because we're adding bourbon and too much liquid can cause the meringue to loose its stiff peaks.
- 1 Teaspoon Bourbon
Bourbon Whipped Cream: An Easy, Less Sweet Alternative to the Meringue
- 1 Cup Heavy Cream
- 1-2 Tablespoons Powdered Sugar – Or powdered monk fruit.
- 1 Teaspoon Vanilla Extract or the Beans of 1 Fresh Vanilla Bean – Use a sharp knife to split the vanilla bean lengthwise. Scrape out the tiny seeds with the back of the knife.
- 1-2 Tablespoons Bourbon
Instructions
MAKE THE ALMOND FLOUR PIE CRUST
- Make the Almond Flour Pie Crust. Since the bourbon pumpkin pie bakes for about an hour, I suggest skipping fluted edges and creating solid pie walls that are level with the pie pan. It's also best to use a pie shield throughout the entire baking time.
MAKE THE BOURBON PUMPKIN PIE FILLING
- Preheat Oven: Set the oven to 400°F (205°C) to prepare for baking.
- Combine Dry Ingredients in a Small Bowl: Blend the brown sugar or brown monk fruit (¾ cup), the spices (1¼ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg) and salt (½ teaspoon) in a small bowl first; this helps prevent clumping and ensures even distribution throughout the filling.
- Beat Eggs: In a large mixing bowl, beat 2 eggs until smooth and frothy.
- Stir in Pumpkin: Using a spoon or spatula, mix the pumpkin puree into the beaten eggs until fully incorporated.
- Add the Dry Ingredients: Stir the sugar-spice-salt blend into the pumpkin mixture, ensuring the spices are fully incorporated.
- Add Evaporated Milk: Stir in 1 can of evaporated milk.
- Add Maple Syrup: Stir in a ¼ cup of maple syrup.
- Stir in Bourbon: Finally, mix in 3 tablespoons of bourbon to add a warm, caramel-like complexity to the filling.
- Pour the Filling into Your Cooled Pre-Baked Crust: Carefully pour the prepared filling into your cooled, pre-baked almond flour pie crust.
- Use a Pie Shield: Since the pie bakes for about 1 hour, cover the edges with a pie shield or aluminum foil to prevent the crust from over-browning.
- Bake: Place the pie in the oven and bake at 400°F (205°C) for 15 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 45-50 minutes, or until the center is set. You can check by inserting a knife into the center; if it comes out clean, the pie is done.
- Let the Pie Cool: Put the pie on a wire cooling rack and let it cool completely at room temperature for at least 3 hours before adding the meringue topping. TIP: You can prepare the pie up to this step a day in advance: After letting the pie cool, cover it and refrigerate it until you’re ready to add the topping.
MAKE THE BOURBON MARSHMALLOW MERINGUE – OR SEE BELOW IF YOU'D INSTEAD LIKE TO MAKE BOURBON WHIPPED CREAM
This is a Swiss Meringue recipe, which is known for its stability. However, I suggest preparing it as close to serving time as possible – ideally within 6 hours.
The egg white and sugar mixture should reach 160°F (71°C) to achieve the desired marshmallow texture and to ensure food safety.
- In a heatproof bowl, combine 5 egg whites, 1 cup of granulated sugar, and ¼ teaspoon of cream of tartar.TIP: If you have a stand mixer, use the bowl of the stand mixer.
- Place the bowl over a medium saucepan filled with 3 inches of simmering water, ensuring the bowl does not touch the water.
- Whisk the mixture continuously over low to medium heat for about 5 minutes, until the sugar is completely dissolved and the temperature reaches 160°F (71°C). If needed, continue whisking until it does. TIP: If you have a stand mixer, you can simply use the whisk attachment as a hand whisk for mixing.
- Remove the bowl from heat and immediately start whipping the mixture on high speed using a stand mixer with whisk attachment or an electric mixer with whisk attachment. NOTE: With a stand mixer, it takes about 5 minutes.
- Once stiff, glossy peaks form, add fresh vanilla beans scooped out of 1 vanilla bean pod and mix until combined.
- Next, add 1 teaspoon of bourbon and mix until fully incorporated.
- Using a spoon or spatula, apply the meringue to your bourbon pumpkin pie.
- Toast the Meringue with a Kitchen Torch: Toast the meringue with a torch until golden brown. Refrigerate the pie for up to 6 hours before serving. To toast the meringue in an oven, see the next step.
- Toast the Meringue in the Oven: Preheat your oven to 450°F (232°C) and bake the pie until the meringue is toasty, which usually takes about 3 minutes. Keep a close eye on it to prevent over-browning. Depending on your oven, you may have to rotate it.TIP: I don't recommend using a broiler because you could quickly scorch the delicate meringue.
BOURBON WHIPPED CREAM RECIPE – A GENTLY SWEETENED ALTERNATIVE TO SWEET MERINGUE
- Whip the Cream: Pour 1 cup of heavy whipping cream into a chilled bowl. Using an electric mixer or stand mixer with whisk attachment, beat on medium speed until it starts to thicken.
- Add Sugar and Vanilla: Once the cream begins to form soft peaks, add 1-2 tablespoons of powdered sugar and fresh vanilla beans scooped out of 1 vanilla bean pod or 1 teaspoon of vanilla extract. Continue beating until stiff peaks form, being careful not to overwhip.
- Add Bourbon: Once stiff peaks form, mix in 1 tablespoon of bourbon.
- Serve: Use immediately on the pie or individual slices.
Video
Notes
These are the Nutrition Facts for the monk-fruit sweetened crust and filling:
Wow! This turned out great! Bourbon definitely makes it a warmer, richer pie.
Glad you enjoyed it! It’s a delicious one!