Bourbon Molasses Pumpkin Pie
Photography by Levi Brown
Recipe by Charles Grayauskie
- Cook Time
- Prep Time
- 8Servings
Ingredients
- 1/2 cup sugar
- 3 tbsp. molasses plus more for drizzling
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- 2 large eggs
- 1 can (15 oz.) pure pumpkin
- 1 can (12 oz.) evaporated milk
- 1 9-inch deep-dish unbaked piecrust
- 1 cup heavy cream
- 1 tbsp. bourbon
- 2 tsp. confectioners' sugar
Preparation
Preheat the oven to 375°. In a small bowl, mix the first 4 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture; pour into the piecrust. Bake until just set in the center, about 1 hour; let cool completely on a wire rack.
In a medium bowl, whisk heavy cream, bourbon, and confectioners' sugar until soft peaks form. Top the cooled pie with the bourbon whipped cream; drizzle with more molasses.
