Pumpkin pie with bourbon whipped cream is the perfect dessert when you’re craving cozy fall flavors wrapped inside a buttery, flaky pastry crust. Silky pumpkin filling, warming spices, sweet vanilla, and a cloud of bourbon-infused whipped cream create an irresistible dessert that’s elegant enough for Thanksgiving yet simple enough to enjoy throughout pumpkin season.
If there’s one dessert that instantly fills a kitchen with the comforting aroma of autumn, it’s homemade pumpkin pie. Every slice delivers creamy pumpkin filling balanced with cinnamon, ginger, cloves, and nutmeg, while the bourbon whipped cream adds a sophisticated finish that transforms a traditional favorite into something truly memorable.
Whether you’re baking for a holiday dinner, Friendsgiving, Sunday family gathering, or simply because pumpkin desserts make you happy, this recipe delivers bakery-quality results with surprisingly little effort.
Why You’ll Love This Pumpkin Pie
There’s something magical about homemade pumpkin pie. Unlike many desserts that rely on complicated techniques, this recipe lets simple ingredients shine.
A ready-made shortcrust pastry creates an incredibly crisp, buttery shell while the pumpkin filling stays rich, silky, and delicately spiced. The condensed milk adds sweetness without making the filling heavy, while double cream creates a luxurious texture.
Then comes the finishing touch.
The bourbon whipped cream is light, fluffy, slightly sweet, and carries just enough bourbon to complement the pumpkin spices without overpowering them. It’s sophisticated enough for adults yet still wonderfully comforting.
This recipe is ideal for:
- Thanksgiving dessert tables
- Christmas entertaining
- Cozy autumn weekends
- Halloween dinner parties
- Make-ahead holiday baking
- Fall baking inspiration for Pinterest-worthy desserts
Every bite tastes like autumn.
Recipe Highlights
This homemade pumpkin pie is built around classic seasonal ingredients that work beautifully together.
The smooth pumpkin purée creates a velvety filling that’s naturally rich without being overly dense.
Ground cinnamon provides warm sweetness, while cloves, nutmeg, and ginger build layers of comforting spice that define classic pumpkin pie flavor.
Condensed milk contributes creamy sweetness while eggs give the filling its perfectly set custard texture.
A splash of vanilla enhances every spice, and bourbon introduces subtle caramel, vanilla, and oak notes that elevate the filling while pairing beautifully with the whipped cream.
The result is a dessert that’s:
- Creamy and silky
- Beautifully balanced
- Lightly spiced
- Rich without feeling heavy
- Perfect for holiday entertaining
- Beginner-friendly for home bakers
It’s exactly the kind of cozy autumn dessert readers love saving to Pinterest for Thanksgiving recipes, fall baking ideas, pumpkin dessert inspiration, homemade pie recipes, and easy holiday desserts.
Ingredients
For the Pie Crust
- Plain flour, for dusting
- 320g shortcrust pastry sheet
- 1 beaten egg
Pumpkin Filling
- 50g caster sugar
- 425g pumpkin purée
- 75ml condensed milk
- 3 eggs, beaten
- 75ml double cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon fine salt
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon whiskey
Bourbon Whipped Cream
- 225ml double cream
- 1 tablespoon vanilla extract
- 1 tablespoon bourbon whiskey
- 3 tablespoons caster sugar
- Freshly grated nutmeg (optional)
How to Make Pumpkin Pie with Bourbon Whipped Cream
Step 1: Prepare the Pastry
Lightly dust your work surface with flour before rolling out the shortcrust pastry if needed.
Carefully line a pie dish with the pastry, gently pressing it into the edges.
Trim away any excess pastry.
Chill for around 20 minutes to prevent shrinkage during baking.
Step 2: Blind Bake the Crust
Preheat your oven.
Line the pastry with baking paper and baking beans.
Bake until the edges begin turning lightly golden.
Remove the baking beans and paper, brush the pastry with beaten egg, then return it to the oven for several more minutes until lightly golden and sealed.
This step keeps the crust crisp beneath the creamy filling.
Step 3: Make the Pumpkin Filling
In a large mixing bowl combine:
- Pumpkin purée
- Sugar
- Condensed milk
- Double cream
- Eggs
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Salt
- Vanilla
- Bourbon
Whisk until completely smooth.
The mixture should look silky with no streaks remaining.
Step 4: Bake
Pour the filling into the prepared pastry shell.
Bake until the filling is mostly set but still has a slight wobble in the centre.
Avoid overbaking, as the custard continues setting while cooling.
Step 5: Cool Completely
Allow the pie to cool to room temperature.
Then refrigerate for several hours or overnight.
Chilling gives the filling its signature smooth, sliceable texture.
Step 6: Make the Bourbon Whipped Cream
Pour the cold double cream into a chilled mixing bowl.
Add:
- Vanilla
- Bourbon
- Sugar
Whisk until soft peaks form.
Avoid overwhipping.
Just before serving, generously spoon or pipe the whipped cream over the pie and finish with freshly grated nutmeg if desired.
Pro Tips for the Perfect Pumpkin Pie
Chill the pastry before baking
Cold pastry keeps its shape much better and produces a crisp, flaky crust instead of shrinking during baking.
Don’t skip blind baking
Pre-baking the crust prevents a soggy bottom and ensures every slice stays crisp beneath the creamy pumpkin filling.
Mix gently
Whisk the filling until smooth but avoid beating in too much air, which can create cracks during baking.
Look for a gentle wobble
The centre should jiggle slightly when removed from the oven. It will continue firming up as it cools, resulting in the perfect creamy texture.
Chill before serving
A few hours in the refrigerator allows the flavors to develop while making neat, beautiful slices that are perfect for holiday dessert spreads and Pinterest-worthy photos.
Serving Suggestions
This pie tastes incredible served:
- With bourbon whipped cream
- Alongside hot coffee
- With spiced chai tea
- After Thanksgiving dinner
- With vanilla ice cream
- Garnished with toasted pecans
- Finished with freshly grated nutmeg
- Drizzled with salted caramel sauce
Storage
Store leftover pumpkin pie covered in the refrigerator for up to 4 days.
The whipped cream is best prepared fresh but can be made several hours ahead and kept chilled.
The baked pie also freezes well for up to 3 months without the whipped cream.
Frequently Asked Questions
Can I make this ahead?
Absolutely. Pumpkin pie actually tastes even better after chilling overnight, making it an ideal make-ahead dessert for busy holidays.
Can I leave out the bourbon?
Yes. Simply replace it with extra vanilla extract for an equally delicious family-friendly version.
Why did my pie crack?
Overbaking is usually the cause. Remove the pie while the centre still has a slight wobble, then allow it to cool naturally.
Can I use homemade pumpkin purée?
Yes. Just make sure it’s well drained so the filling doesn’t become watery.
Final Thoughts
Few desserts capture the spirit of autumn quite like this Easy Pumpkin Pie with Bourbon Whipped Cream. Between the buttery pastry, velvety pumpkin custard, warming spices, and luxurious bourbon-infused cream, every bite feels like a celebration of the season. Whether you’re planning a Thanksgiving feast, hosting friends for a cozy dinner, or simply looking for a comforting weekend baking project, this pie is sure to become a favorite you’ll return to year after year.
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below, share a photo of your beautiful pumpkin pie on social media, and don’t forget to subscribe to our newsletter for more cozy fall recipes, seasonal baking inspiration, and easy homemade desserts delivered straight to your inbox. Happy baking!