Drunken pumpkin bourbon tart. Exactly the sort of Thanksgiving dessert that will make the relatives a heck of a lot more tolerable.
This drunken pumpkin bourbon tart instead of the traditional pumpkin pie is something of a party trick. See, “drunken” is something of a misnomer, unless you’re referring to the Thanksgiving cook who’s kicked back one too many bourbons as she bakes to ease her nerves Thanksgiving morning. (Good luck pronouncing this pie to guests if this cook is you. Drunken pumpkin? Punken drumkin? Drumpin punkdrunk?!) But really, drunken isn’t what you can expect of guests after dessert, at least not on account of this pie. Unless you think they’ll get tipsy off less than a teaspoon of bourbon, which is tantamount to what each slice contains. Maybe just “merry.” ‘Tis the season, after all. Originally published November 11, 2014.–Renee Schettler Rossi
Drunken Pumpkin Bourbon Tart
- Quick Glance
- 30 M
- 3 H
- Serves 8 to 10
IngredientsEmail Grocery List
Recipe Testers Reviews
The pie itself was amazing. Now, this is not your normal pumpkin pie taste. At least, not what I was used to. I am not a fan of bourbon, yet a hint of its taste, along with the spice combination and the fresh pumpkin, blended tremendously well. It was less sweet than most other pumpkin pies I have tried before, which I liked. Actually, I think a glass of port to go along with this pie would be a perfect combination. In terms of fresh pumpkin quantity, I forgot to measure the pumpkin prior to cutting it, but I used exactly half of a large pumpkin, so hopefully this will help. Baking is not my strength, so I was really worried about making the crust. But the explanations were very helpful, and I was actually able to make it to perfection.
My in-laws are coming for Thanksgiving and pumpkin pie is their favorite, and they are very hard to make happy. You may have heard the comment before, “If mama ain’t happy…” Well, in this family, when Mimi ain’t happy, we all suffer. Well, not this year! Thanks to this pie, we are going to have a great holiday. I used a pie pumpkin about the size of a cantaloupe and had plenty to make the pie. If you have not done this before, it is so easy, you will never go back to canned. The bourbon is just enough to compliment the molasses, pumpkin, and spice flavors but not so much that the first thing you think is, “This pie has bourbon.” The texture is perfect—light and creamy. I am so excited to have this on Thanksgiving day and see the reactions. Thanks for a great recipe.