This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This ultimate Bourbon Molasses Pumpkin Pie delivers an extra dimension of flavor and a rich, custard-like texture for a truly delicious spin on the classic. Serve with whipped cream and a dusting of cinnamon to put your holiday celebration over the top.

Close up view of a slice of bourbon molasses pumpkin pie cut and served on a small dessert plate with whipped topping and a light dusting of ground cinnamon on top.

The must-have Thanksgiving dessert.

Pumpkin pie is truly the most classic of Thanksgiving desserts, to the point that many people I know insist on having it every year even while whispering — “I don’t really love it.” To that I say, have you tried a version with a little extra oomph, in the form of bourbon and molasses?

Each of these is a subtle addition, and to me this truly tastes like the classic but butter. I’ve had the opportunity over the years to taste this directly compared to the traditional Libby’s pumpkin pie. The bourbon molasses version has more flavor, a smooth custard-like texture, and a subtle yet richly appealing caramel hue. This is the pie I make without fail every Thanksgiving, and I hope it earns a repeat spot at your celebration, as well!

More pumpkin favorites include a vegetarian pumpkin chili, feel-good pumpkin muffins, pumpkin pecan crunch muffins, maple pumpkin granola, and homemade pumpkin pie spice.

Slices of bourbon molasses pumpkin pie plated with whipped cream, ground cinnamon, and cinnamon sticks.

Ingredient & Substitution Notes

Labeled overhead photo of pumpkin puree, milk, cream, spices, eggs, bourbon, molasses, and vanilla extract, all measured into prep bowls and ready to bake into a pie.

Here’s a quick overview of your key ingredients. As always, find the full printable recipe with measurements below.

  • Pumpkin puree. The standard, 100% pumpkin puree used in most pie recipes.
  • Baking basics: granulated and brown sugar, eggs, and vanilla extract.
  • Molasses. I usually use Grandma’s brand unsulphured molasses, which is widely available.
  • Bourbon. A splash of Maker’s Mark or another bourbon whiskey adds depth and a smidge of warmth – similar to some pie recipes that call for the punch of black pepper – but is minimal enough that I personally am fine with serving this pie to children, at least in reasonable portions. If you prefer to use no alcohol, just leave it out. There will be no change to cook time or texture.
  • Whole milk and heavy cream. I also like that this recipe enlists real, less-processed dairy products.
  • Spices: ground cinnamon, cloves, ginger, nutmeg, and salt. One tablespoon pumpkin pie spice may be substituted for the first four.

Clearly, you’ll also need one pie crust! This apple cider vinegar pie crust dough is our all-time favorite and has actually ruined us on store-bought. Be warned.

I think the addition of bourbon and molasses is pretty self-explanatory: these are classic flavors that embody autumn, warmth, and cozy goodness. They also just happen to perfectly complement the sweetness of pumpkin and nutty fall spices that make pumpkin pie the beloved treat that is.

How to Make Bourbon Molasses Pumpkin Pie

This pie does take a couple of extra steps beyond what you may be used to. I’m all about making things delicious, but usually make every effort to reduce unnecessary steps, so I want to explain why each is worthwhile.

First, prep the crust: Take care above all not to roll out the crust excessively thin. This is true and important whether you’re using a store-bought or homemade crust. An over-stretched crust will pull back and collapse as it bakes. Gently press the crust into a pie plate, crimp the sides, and refrigerate while making the filling.

Second, combine the filling: I realize that pureeing your pumpkin puree may seem absurd, but taking just a moment to blitz it together with the sugars and spices helps to remove any residual stringy bits and infuse those flavors throughout the pumpkin. This ensures a perfectly smooth and glossy final result.

Pumpkin pie filling blitzed together in a high-powered blender.

Warm the filling: Next, you’ll ever-so-briefly warm the pie filling on the stovetop and whisk in the eggs before pouring it into the crust. This brush of heat does two things: further enhances and melds the flavor, and slightly thickens the filling. The result is a pie that is substantial, creamy, and yields clean, beautiful slices.

Unbaked pumpkin pie in a fluted pie crust.

Bake: I used to blind bake pumpkin pies but have simplified life the past few years by filling an unbaked crust, baking at high heat (425 degrees F) for about 12 minutes, then reducing the heat to 350 degrees F until the pie is cooked through. I felt empowered to try this by the iconic Tastes Better From Scratch, and agree that the resulting crust is tender, flaky, and still plenty sturdy to support this custard-like pie.

Just-baked pumpkin pie, resting on a countertop.

Tips and Tricks for Homemade Pumpkin Pie

  • How to tell when pumpkin pie is fully baked? The easiest way I have found to test whether a pumpkin pie is ready to come out of the oven is to insert a paring knife into the center; it should come out clean. You can also gently jostle the pie pan, or the baking sheet on which it rests. The center should jiggle only very slightly and should not appear liquid-y at all.
  • How to avoid cracks your pumpkin pie? Over-baking is the most common culprit of cracks on top of a pumpkin pie. To avoid this, check the pie often near the end of baking time and remove promptly when a knife comes out clean. Let the pie cool completely at room temperature, without prodding or rushing along in the fridge.
  • How to cleanly slice pumpkin pie? Use a sharp, small knife to cut individual slices, going back over each cut an extra time or two before trying to lift out the slice to be sure you’ve pressed all the way through the crust. For that extra crisp look, quickly wipe off the knife with a paper towel between cuts.
Overhead view of four small plates set with slices of bourbon molasses pumpkin pie, with extra cinnamon and cinnamon sticks nearby for garnish.
Angled view of a perfect slice of pumpkin pie.

Make Ahead, Storage, and Freezing Tips

To Make Ahead: You can prepare this entire pumpkin pie recipe from scratch one or two days before serving and store in the refrigerator, tightly covered. Alternatively, you can shape the pie crust and prepare the filling, then store them separately in the refrigerator for a day until ready to bake.

To Store: Allow homemade pumpkin pie to cool completely, then cover with plastic wrap and store in the refrigerator. Try not to leave it on the counter for more than 2-3 hours. Store-bought pumpkin pie can stay at room temperature because of the preservatives added, which homemade pies lack. Leftover pumpkin pie will keep in the refrigerator for 3-4 days.

To Freeze: The ultimate Thanksgiving hack: a fully-cooked pumpkin pie can be frozen for up to 3 months. Allow the baked pie to cool completely, then cover it with a single layer of plastic wrap followed by a double layer of heavy-duty aluminum foil. Freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Slice of bourbon molasses-infused pumpkin pie served with whipped cream and one fork-bite taken out.

More Pies and Crisps

Browse my full Thanksgiving recipe collection here – so many favorites!

If you try this Bourbon Molasses Pumpkin Pie, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

Close up view of a slice of bourbon molasses pumpkin pie cut and served on a small dessert plate with whipped topping and a light dusting of ground cinnamon on top.
Print Recipe Pin Recipe
4.74 from 15 votes

Bourbon Molasses Pumpkin Pie

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
This ultimate Bourbon Molasses Pumpkin delivers an extra dimension of flavor and a rich, custard-like texture for a truly delicious spin on the classic. Serve with whipped cream and a dusting of cinnamon to put your holiday celebration over the top.

Ingredients

  • 1 pie crust 9-inch, unbaked
  • 15 ounces (1 can) pumpkin purée
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 cup (107 grams) packed light brown sugar
  • 2 Tablespoons molasses
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup (180 ml) whole milk
  • 3/4 cup (180 ml) heavy cream
  • 3 large eggs
  • 2-3 Tablespoons bourbon
  • 1 teaspoon vanilla extract
  • extra egg and water or milk optional egg wash for the crust

Instructions

  • Gently roll out the pie crust and transfer to a 9-inch pie pan. Press it into the bottom and sides, trim and crimp the edges, if needed, then place the crust in the refrigerator to chill while you prepare the filling.
  • Preheat the oven to 425 degrees F (220 C).
  • In a blender or food processor, combine the pumpkin purée, granulated sugar, brown sugar, salt, spices, and molasses. Blend until the mixture looks smooth and slightly glossy.
  • Next, warm the filling. Transfer the pumpkin mixture to a medium saucepan set over medium-high heat. Stir frequently until you see wisps of steam rising, then stir continuously until the mixture is very steamy and makes a slight bubbling sound when you pause for a second. This shouldn't take more than 4-5 minutes.
  • Remove the pan from the heat, then whisk in milk and cream.
  • In a small bowl or liquid measuring cup (I use the same one I just used to measure out the milk and cream), lightly beat the 3 eggs, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs back into the saucepan with the pumpkin mixture. Finally, whisk in the bourbon and vanilla.
  • Remove pie crust from the refrigerator and set on a baking sheet. (The point of the baking sheet is just to make it easier to transfer the pie in and out of the oven.) Pour in the warm pumpkin mixture. Stir together the extra egg and 2 teaspoons of water or milk, then brush this mixture over the exposed pie crust, if desired, to help it develop a glossy brown finish.
  • Carefully transfer the baking sheet with the pie to the oven. Bake for 12 minutes at 425 degrees F, then, without opening the oven door, reduce heat to 350 degrees F.
  • Continue to bake for another 40-50 minutes, until the pie is set and a knife inserted into the middle comes out clean. Towards the end of the baking time, check the pie frequently and cover the crust with a pie crust shield or folded ring of aluminum foil if it looks dark brown before the pie filling is baked through.
  • Let the pie cool to room temperature, then store in the fridge. Serve with whipped cream and dusted cinnamon, if desired. Enjoy!

Notes

  1. One tablespoon pumpkin pie spice may be substituted for the cinnamon, cloves, ginger, and nutmeg.
  2. This pie can be baked a day or two ahead; wrap tightly in plastic wrap and store in the fridge until ready to garnish and serve. 
  3. Recipe adapted from The Kitchn.

Nutrition Estimate

Calories: 238 kcal, Carbohydrates: 31 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 62 mg, Sodium: 188 mg, Potassium: 194 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 5815 IU, Vitamin C: 1.6 mg, Calcium: 63 mg, Iron: 1.3 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Author: Monica Lensink
Course: Dessert
Cuisine: American
Keyword: bourbon molasses pumpkin pie, pumpkin pie

This post was originally published on November 10, 2017, and has been updated with new photos and more helpful information on substitutions, the cooking technique, and storage. The recipe is unchanged. Just for fun, here is one of the original photos from 2017.

A slice of bourbon molasses-spiked pumpkin pie with whipped cream.