Buttermilk Bourbon Pumpkin Pie

Buttermilk Bourbon Pumpkin Pie

Makes 1 9-inch shallow pie

This is a riff on the traditional pumpkin pie that is made special with the addition of tangy buttermilk and a splash of bourbon. As with all pumpkin pies, pull it from the oven before it is completely set, when you can see a slight jiggle in the middle.


1 recipe pie dough for a 9-inch pie (see link below)
3 eggs
15 ounces of pumpkin puree or One 15-oz can pumpkin puree
1 cup buttermilk
1/3 cup granulated sugar
½ cup brown sugar, packed
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp freshly ground nutmeg
A tiny pinch of ground clove
2 Tbsp bourbon whiskey


  1. Preheat the oven to 425 degrees F.
  2. Roll out the pie dough, place in the pan, and crimp or flute edges. Cover with plastic wrap and place in fridge while you make the filling.
  3. Whisk the eggs in a medium bowl until they are light-colored and fluffy.
  4. Stir in the pumpkin, buttermilk, white and brown sugars, salt, cinnamon, ginger, nutmeg, clove, and bourbon whiskey and mix until the ingredients are thoroughly combined.
  5. Pour the filling into the dough-lined pie pan. Place in the hot oven and turn down immediately to 375 degrees F. Bake for approximately 50 minutes.
  6. Remove the pie from the oven and set on a rack to cool completely.


Recipe by: Savory Spoon Cooking School & Culinary Travel