Bourbon Pumpkin Pie with Gingersnap Crust

By Marge Perry & David Bonom


  • Yield:

    8 Servings
  • Course:

    Dessert


Ingredients

  • 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

Directions

  1. Preheat the oven to 350F.
  2. Combine the cookies and sugar in the bowl of a food processor. Process until the cookies are fine crumbs; transfer to a bowl and stir in the melted butter until well combined. Press the mixture into the bottom and up the sides (slightly above the rim) of a 9-inch pie pan. Bake 5 minutes; remove from the oven and cool 10 minutes.
  3. Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil.
  4. Bake in the center of the oven until the filling is just set, about 1 hour. Remove from the oven, cool to room temperature and chill at least 3 hours before serving.