Deep-Dish Bourbon Pumpkin Pie

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 440 min · vegetarian

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Ingredients

• 1/4 cup all-purpose flour
• 2 3/4 tbsp unsalted butter, divided
• 1/4 tbsp granulated sugar
• 1 (29 oz) can pumpkin puree
• 1/4 cup heavy cream
• 1 large eggs
• 1/4 cup dark brown sugar
• 1/2 tbsp bourbon
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp freshly grated nutmeg

Method (tap to check — screen stays awake)

1. Make the crust: pulse or rub the flour, granulated sugar, and 1/2 teaspoon salt with 10 tablespoons cold, cubed butter until pea-sized. Add ice water a tablespoon at a time (about 5) until it just holds. Press into a disk and chill 1 hour.
2. Roll to a 14-inch round and fit into a deep 9 1/2-inch pie plate with a tall, crimped edge — deep-dish means the crust does structural work, so keep that rim high. Freeze 15 minutes. Heat the oven to 375F.
3. Line with parchment and pie weights (dried beans work) and blind bake 20 minutes; remove the weights and bake 5 more, until the bottom looks dry. Drop the oven to 325F.
4. Brown the remaining 4 tablespoons butter in a small pan until amber and nutty, about 4 minutes.
5. Whisk the pumpkin, cream, eggs, dark brown sugar, bourbon, vanilla, and the bourbon-chai spice — cinnamon, ginger, cardamom, nutmeg, a pinch of black pepper, and 1/2 teaspoon salt — until smooth, then stream in the brown butter, whisking.
6. Pour the filling into the warm crust (it will come nearly to the crimp — that's the point of deep-dish) and bake at 325F for 55 to 65 minutes, until the edges are set and the center wobbles like Jell-O, not liquid.
7. Cool on a rack 2 hours, then refrigerate at least 2 hours more before slicing. The chill is not optional — it's what makes deep-dish slices stand tall and custardy.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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