Bourbon Molasses Pumpkin Pie

bourbon molasses pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.