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Spicy Pumpkin Pie with Bourbon Whipped Cream

Add a splash of Bourbon

Makes one 9-inch pie


  • 1 9-inch deep dish pie shell
, unbaked
  • 1 cup packed brown sugar

  • 1/2 cup sugar

  • 2 tablespoons flour

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground ginger

  • 1 -1/2 cups canned solid pack pumpkin (not pie filling)

  • 2 tablespoons molasses

  • 3 large eggs

  • 1 cup heavy cream


  • Bourbon Whipped Cream


  1. Preheat oven to 375ºF.
  2. In the bowl of an electric mixer combine the sugars, flour, salt and spices to blend.
  3. Add the pumpkin, molasses, eggs and cream.
  4. Mix just to combine.
  5. Pour mixture into unbaked crust.
  6. Bake 40- 45 minutes until the filling is set in the center.
  7. Cool on a wire rack.

Additional Information:

Bourbon Whipped Cream
1 cup of heavy cream
2 tablespoons sugar

1-1/2 tablespoons New Riff Bourbon (or to taste)

In the bowl of an electric mixer, combine heavy cream, sugar and bourbon. Beat until soft peaks form. Chill until ready to serve.

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