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Bourbon Pumpkin Pie with Gingersnap Crust

Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.

Ingredients

Recipe Details

  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.

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