Bourbon Pumpkin Pie with Toasted Walnuts

Yields 8-10

Prep Time 20 min

Cook Time 55 min

Total Time 1 hr 15 mins


  • 1 pie crust - homemade or store bought

For the Filling

  • 16 ounces pumpkin - canned or fresh (cooked)
  • 2 large eggs
  • 1 can evaporated milk
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 Tbsp bourbon

For the Topping

  • 2 Tbsp butter
  • 1/4 cup brown sugar
  • 1 cup walnuts or pecans, rough chopped and toasted
  • 3 tablespoons bourbon

To Flame the Pie (optional)

  • 2 Tbsp bourbon


  1. Preheat oven to 425 degrees
  2. Combine all ingredients for filling, mix well and pour mixture into unbaked pie shell.
  3. Bake at 425 for 10 minutes then reduce heat to 350F and bake additional 45 minutes or until set. Cool.

To Make the Topping:

  1. Combine the butter 1/4 cup of brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved.
  2. Add the nuts and 3 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie.

To Flame the Pie:

  1. Heat the 2 Tbsp of bourbon in a small saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie. Serve pie when flames die down. (Or just heat the bourbon and let it simmer for a minute or two to burn off some of the alcohol)
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