Bourbon Molasses Pumpkin Pie - Rachael Ray Every Day

    Bourbon Molasses Pumpkin Pie

    Author:
    Publish date:
    bourbon molasses pumpkin pie

    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.