This Pumpkin Pie recipe is a good one. But what pie that includes bourbon as an ingredient isn’t! Pair that with maple syrup, a bit of heavy cream, and vanilla extract and you have a combination for fall that will have people asking for seconds. 

Ingredients

1 15 oz. can pumpkin puree

1 14 oz. can sweetened condensed milk

1/4 cup firmly packed brown sugar

2 tsp. MarnaMaria Pumpkin Pie Spice

2 large eggs plus 1 yolk, beaten

2 tbsp. maple syrup

2 tbsp. heavy cream

2 tsp. vanilla extract

1⁄2 teaspoon Kosher salt

2 tbsp. bourbon (optional)

1 pie crust

 Directions

1. Preheat oven to 375ºF.

2. Roll out pie crust to form a 14-inch circle and lay crust in a 9-inch pie dish. Trim the overage and crimp. Freeze for 15 minutes.

3. Remove from freezer and poke the bottom all over with a fork. Carefully lay aluminum foil on the pie crust and weigh down with one cup of uncooked rice or beans.

4. Pre-bake the crust for 15 minutes. Remove from oven, discard the foil and rice or beans.

5. Reduce oven temperature to 325ºF.

6. Meanwhile, combine all filling ingredients in a bowl and whisk until well combined.

7. Pour filling mixture into the prepared pie crust.

8. Bake at 325ºF for 65 - 75 minutes or until edges are set and center is beginning to firm up.

9. Remove from oven and let cool on a wire rack.

Serve with a dollop freshly whipped cream.

Serves 6