Salted Caramel & Bourbon Pumpkin Pie Recipes

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I did a little midnight baking last night in preparation for my family’s Thanksgiving celebration tomorrow. I couldn’t pick between which delicious pie I wanted to bake, so naturally…I just made both! I had some fun with it, I adapted my Grandfather’s original family recipe and made these two mouthwatering pies, Bourbon Pumpkin Pie and Salted Caramel Pumpkin Pie.

Still don’t know what to bring to dinner tomorrow? Make one of these simple and unique pie recipes and they will be sure to WOW!

Salted Caramel Pumpkin Pie

1 chilled pie crust
1 can One-Pie Pumpkin
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 tbsp metled butter
1 1/2 cup of 2% milk
1 cup sugar
1/8 cup of Grandma’s molasses
2 eggs beaten
Grated sea salt
Caramel dip or squeezable caramel container

Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix this with contents of One-Pie Pumpkin. Add the beaten eggs, melted butter, molasses, and milk. Line a 9-inch pie plate with chilled dough and pour in contents. Preheat oven and bake at 450 ^F for 15 minutes. After, reduce temperature to 350^F and continue to bake for 50 minutes or until center is firm.
Let cool and chill overnight. When ready to serve drizzle with caramel of your choice and sprinkle with chunks of sea salt on top. Finish it off with a nice dollop of whipped cream, and you’re done!

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Bourbon Pumpkin Pie

1 chilled pie crust
1 can One-Pie Pumpkin
1 cup heavy cream or 2% milk
2 large eggs
3/4 cup sugar
3 1/2 (or one nip) of bourbon. (Maker’s Mark or Bulleit)
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt
1 1/2 tbsp melted butter

Sift sugar, salt, cinnamon, and ginger together. Mix this with contents of One-Pie Pumpkin. Add the large eggs, melted butter, bourbon, and milk/heavy cream. Line a medium to large sized pie plate with chilled dough and pour in contents. Preheat oven and bake at 450 ^F for 15 minutes. After, reduce temperature to 350^F continue to bake for 50 minutes or until center is firm. (I got a little crafty with this one and used my extra pie crust to make some designs, all you need is a simple paring knife to cut fall shapes.)

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Enjoy xxx.

Mulberry Ink

A lifestyle blog about travel, food, wanderlust, DIY, photography, and happiness.

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