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Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.
8 Servings
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For the Crust:
28 gingersnap cookies
1 tablespoon sugar
4 tablespoons unsalted butter, melted
For the Filling:
1 15 ounce can solid pack pumpkin
2/3 cup sugar
3 large eggs
1/3 cup heavy cream
3 tablespoons maple syrup
3 tablespoons bourbon
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
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