Bourbon Pumpkin Pie

img_3840There’s no reason pumpkin pie can only be enjoyed at Thanksgiving. Personally, I love pumpkin in every season, 365 days year-round. But it’s true that there is something especially comforting about pumpkin in the cold weather months. And if you have some extra purée from your holiday prep or fall harvest, these Bourbon Pumpkin Pies are a wonderful way to put that supplementary squash to good use. In fact, if you’re as much of a pumpkin fanatic as me (and eating pumpkin pie once a year is never enough), these could even become a feature for your upcoming Christmas or New Year’s Eve menu!img_3848

While many pumpkin pie recipes use ingredients like heavy cream for a rich filling, this recipe takes a better twist on that classic – with whole milk yogurt! Whole milk yogurt provides the same texture and creaminess as fillings made with cream, but with fewer calories. Use a vanilla yogurt to round out the pumpkin’s flavor and complement the bourbon’s bite. The result is a luxurious, flavorful filling that takes the traditional pumpkin pie to a whole new level. img_3863

And if you really want your dessert to stand out, try a sprinkle of maple-glazed pecans on top. This addition is, however, completely optional – because honestly, the pie is spectacular with or without garnish.

So raise your forks and celebrate the pumpkin pie season!

Bourbon Pumpkin Pie



  • ⅓ cup sorghum flour
  • ⅓ cup blanched almond flour
  • ⅓ cup potato starch
  • ½ cup tapioca starch
  • 1 Tablespoon powdered sugar
  • ½ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 4 Tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon orange juice
  • ¼ cup ice water


  • 1¾ cups pumpkin purée (15 oz.)
  • 3 large eggs
  • ¾ cup vanilla whole milk yogurt
  • ½ cup dark brown sugar
  • 2 Tablespoons bourbon
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Maple Pecan Topping (Optional)

  • ⅓ cup chopped pecans
  • 1 Tablespoon maple syrup
  • Dash salt

For Crust:

  1. Spray 9-inch pie pan or 8-10 individual tartlet pans with cooking spray.
  2. Mix sorghum flour, almond flour, potato starch, tapioca starch, powdered sugar, xanthan gum and salt in large bowl. Using your fingertips, gently cut butter into the flour blend, until mixture resembles a coarse meal. In a separate bowl, mix together egg yolk, orange juice and ice water. Add liquids to flour mixture, stirring with fork until dough holds together but is not sticky. Add more water as necessary to reach the right consistency. Gather dough into a ball and fatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight.
  3. Roll out chilled dough between 2 sheets of wax paper, lightly sprinkled with tapioca flour (for tartlets: divide dough into eight pieces and roll out each individually on floured wax paper). Remove top sheet of wax paper and invert dough into prepared pie pan (or individual tart pan). Carefully remove remaining wax paper and press dough into bottom of pan and crimp crust edges. Prick crust all over with a fork, then chill for 30 minutes.
  4. While the dough chills, heat oven to 375°F. Bake crusts for 20 minutes, or until pale golden. Cool on rack until needed.

For Filling:

  1. Lower oven temperature to 325°F. In a large bowl, whisk together pumpkin purée, eggs, yogurt, dark brown sugar, bourbon, cinnamon, ginger, cloves, nutmeg, salt and vanilla. Pour mixture into cooled pie crust(s). Transfer pie (or tartlets) to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes.

For Topping (Optional):

  1. While the pie is baking, toast chopped pecans in a pan over medium heat. When pecans become fragrant, add maple syrup and salt. Cook for 2-3 minutes, then take off heat and set aside.
  2. Once pie is done, cool for a few hours and top with the maple pecans.

Serving Size: 1 slice (without maple pecans)

Calories:  266
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 111mg
Sodium: 199mg
Total Carbohydrate: 37g
Dietary Fiber: 3g

Sugars: 19g
Protein: 5g


Serving Size: 1 slice (with maple pecans)

Calories:  303
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 111mg
Sodium: 219mg
Total Carbohydrate: 39g
Dietary Fiber: 3g

Sugars: 20g
Protein: 6g

*nutrition facts are estimations

One thought on “Bourbon Pumpkin Pie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: