Bourbon Pumpkin Pie with Toasted Walnuts
A decadent version of pumpkin pie with bourbon in the pie and a toasted walnut mixture poured on top.
Servings 8 Servings
Calories 420kcal
Equipment
- 1 9" Glass Pie Plate
- 1 Whisk
Ingredients
- 1 pie crust homemade or store bought
For the Filling:
- 16 ounces pumpkin canned or fresh (cooked)
- 2 large eggs
- 1 can evaporated milk
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons bourbon
For the Topping:
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 cup walnuts or pecans, rough chopped and toasted
- 3 tablespoons bourbon
To Flame the Pie (optional):
- 2 tablespoons bourbon
Instructions
- Preheat oven to 425 degrees
To Make the Filling
- Whisk together all ingredients for filling, mix well and pour mixture into your unbaked pie shell.
- Bake at 425 for 10 minutes then reduce heat to 350F and bake additional 45 minutes or until set. Cool.
To Make the Topping
- Combine the butter and 1/4 cup of brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved.
- Add the nuts and 3 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie.
To Flame the Pie (Optional)
- Heat the 2 tablespoons 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 before pouring on top of the walnuts)
Nutrition
Serving: 1Serving | Calories: 420kcal | Carbohydrates: 41g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 254mg | Potassium: 459mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5092IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 2mg