Boozy Pumpkin Pie

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This Boozy Pumpkin Pie recipe will take your favorite fall dessert to the next level.

slice of boozy pumpkin pie on white plate

Boozy Pumpkin Pie

When you first think of pumpkin pie you may think of the kind grandma makes homemade or the delicious $6 Costco pumpkin pie.

Well, this is just as good but has a boozy kick to it and it is so easy to make!

Keep this alcoholic pumpkin pie recipe around for years to come because I am sure it will be a huge hit!

Want more pumpkin recipes? Try our Harry Potter Pumpkin Juice, Pumpkin Pie Cookies, and our Pumpkin Lasagna Dessert.

slice of boozy pumpkin pie on white plate

What You Need to Make a Boozy Pumpkin Pie

slice of boozy pumpkin pie on white plate with blue napkin

Can I use homemade pie crust?

You totally can! You can use your favorite homemade pie crust in place of the Pillsbury store-bought pie crust.

How can I use less sugar?

If you want to make this with lower sugar, you can simply cut down on the sugar or use an alternative sweetener such as Stevia.

What kind of pumpkin do I use?

You want to use the Libby’s Pure Pumpkin (plain pumpkin) not the pie filling.

Does the alcohol get baked out?

Not entirely. While it is true that the longer you bake something such as this pie, the alcohol sort of evaporates, many studies have proven that it would take hours to bake out alcohol entirely. Therefore, there still will be some alcohol in this pie once it’s done baking. It should only be consumed by adults.

How to Make a Boozy Pumpkin Pie

Unroll one of the already prepared pie crusts, and place it in a pie plate/pan.

Fit the crust into the pan, and crimp edges around the top of the pie plate, or dish. Set aside. 

In a bowl, add the plain pumpkin, sugar, cinnamon, salt, ginger, and Cloves and stir to blend. 

sugar being added to mixing bowl for boozy pumpkin pie

Break the eggs into a separate bowl, and stir eggs, until they’re a light lemon color, add to Pumpkin, and stir well to blend.  

Add evaporated milk, and schnapps, and stir until completely blended. 

Pour the Pumpkin mixture into the unbaked pie shell, and place in the oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean. 

pumpkin pie mixture being poured into pie crust

Remove from the oven, and place on a wire rack to cool completely.

baked pumpkin pie on counter

Serve when cool, or refrigerate until time to serve. 

Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream. 

slice of boozy pumpkin pie on white plate

Enjoy!

NOTE:  You can keep the pie in the refrigerator for up to 4 days, but you cannot freeze the pie, as the filling will separate from the crust.

Boozy Pumpkin Pie

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Brittanie
This Boozy Pumpkin Pie recipe will take your favorite fall dessert to the next level.
Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings 8 Servings

Ingredients
  

  • 1 package of Pillsbury Pie Crust – already prepared – in the dairy case
  • ¾ cup of White Sugar
  • 1 teaspoon of Cinnamon
  • ½ teaspoon Salt
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon of Cloves
  • 2 large Eggs
  • 1 – 15 ounce can of Libby’s Pure Pumpkin – NOT THE PIE FILLING JUST THE PLAIN PUMPKIN
  • 1 – 12 ounce can of Nestle’s Carnation Evaporated Milk
  • cup of Butterscotch Schnapps
  • Reddi-Wip whipped cream – to top

Instructions
 

  • Unroll one of the already prepared pie crusts, and place it in a pie plate/pan.
  • Fit the crust into the pan, and crimp edges around the top of the pie plate, or dish. Set aside. 
  • In a bowl, add the plain pumpkin, sugar, cinnamon, salt, ginger, and Cloves and stir to blend. 
  • Break the eggs into a separate bowl, and stir eggs, until they're a light lemon color, add to Pumpkin, and stir well to blend.  
  • Add evaporated milk, and schnapps, and stir until completely blended. 
  • Pour the Pumpkin mixture into the unbaked pie shell, and place in the oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean. 
  • Remove from the oven, and place on a wire rack to cool completely.
  • Serve when cool, or refrigerate until time to serve. 
  • Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream. 
  • Enjoy!

Video

NUTRITION

Serving: 1 | Calories: 330kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 323mg | Fiber: 2g | Sugar: 31g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Course Dessert
Cuisine American
Did you try this recipe?Mention @simplisticallyliving or tag #simplisticallyliving!

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