Yup. That’s right. You only need one bowl to make this pumpkin pie. You dump all the ingredients into the bowl at once. Then you just mix it alllll up until it is combined. DONE. Nothing fancy with this one. But it sure tastes fancy! Your guests will have absolutely no idea that you spent a whole 5 minutes making this pumpkin pie filling. What will they say when you tell them you only had to wash one dish to make this pumpkin pie? The less dishes we have to do on Thanksgiving – the better!!
maple + bourbon.
Maple and bourbon is a new favorite flavor combination of mine. Usually I’m into peanut butter and chocolate. But this maple bourbon deal…it adds a whole new competition. There is just enough of both to get a hint of flavor, but not overpower the pumpkin spices. If you are worried about the alcohol factor, don’t worry. There is very little bourbon to begin with, and the baking will bake the alcohol right out. It is perfectly safe to serve to children on Thanksgiving.
the Thanksgiving cherry on top.
Pumpkin pie brings so many emotions on Thanksgiving day. It marks the end of another Thanksgiving. It makes you dig deep to find that extra dessert stomach you have hiding out. It is sometimes the most favorite part of the whole day. But the last thing you want pumpkin pie to be is more work! This pumpkin pie can easily be made a day ahead. Remember how I mentioned it only took one bowl to make the filling? BONUS! Make it ahead of time, and then once you sit down for dinner, just throw the pie in the warm oven and let it warm up until you’re ready to eat. And the cherry on top of your Thanksgiving Day.
Maple Bourbon Pumpkin Pie
- 1 Prepared Pie Crust
- 3 Eggs
- 1 15 oz can Pumpkin Puree
- ¼ cup Sour Cream
- 2 tbsp Bourbon
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
- ¾ cup Pure Maple Syrup
- 1 cup Cream
Preheat oven to 350.
Partially bake prepared pie crust for 15 minutes.
Place all other ingredients in a mixer, or mixing bowl, and mix until well combined.
Pour pumpkin pie mixture into the prepared pie crust.
Bake for 50-60 minutes, until pie is set and no longer jiggly.
Let cool for 30 minutes. Serve with fresh whipped cream!