This pie is so delicious, it’s the best recipe I’ve ever made! It does not contain a traditional pumpkin pie spice called “clove.” That’s because my husband Sam, does not like clove at all, but he adores all the fall recipes, especially anything made with pumpkin!
So I made him this amazing pie (completely omitting clove spice) and instead, adding 2 tablespoons of Bourbon whiskey! It’s just enough to make it a delicious, flavorful pie, but not enough to get you drunk.
Don’t have bourbon? You could easily use Cognac or even Amaretto if you prefer that. Most of the alcohol (about 65% – 75%) will cook out of the alcohol, in case you’re worried about getting a buzz! If you need to avoid alcohol, feel free to just leave it out! It will turn out just fine. As another alternative, you can add 1 TEA of “allspice”, and this pie will be just as mouth-watering and still be free of cloves.
Pumpkin offers powerful health perks!
- Rich in Antioxidants: Packed with beta-carotene, pumpkin helps neutralize free radicals, supporting healthy skin and boosting immunity. This antioxidant powerhouse also converts to vitamin A, essential for eye health.
- Digestive Support: Loaded with fiber, pumpkin promotes a healthy gut by aiding digestion and preventing constipation, which is key for maintaining overall digestive balance and wellness.
If you’d like to make TWO pies and share it with your friends, just double everything listed below.
This pie freezes well too. Let’s get started.
Ingredients for the pie shell:
1 pie shell (you can make it if you want to). I typically use a frozen gluten-free 9 1/2-inch pie shell. Let it thaw to room temperature before adding your pie filling to ensure an even bake and optimal texture.
Ingredients for the pumpkin pie filling
1/2 cup light brown sugar
1/4 cup regular turbinado (or granulated) sugar
2 TBSP cornmeal (not cornstarch)
1 can (about 15 oz) of pure pumpkin (the puree, not the “pie filling” read the label to be sure)
1/2 TEA sea salt
2 TEA cinnamon powder
1 TEA nutmeg (this is WAY better if you can grate it, but the regular powdered nutmeg is fine if that’s all you have)
1 TEA ginger
1 TEA vanilla extract
2 TBSP bourbon alcohol – I used “Woodford Reserve” but Jack Daniels or any brand of bourbon will work!
1/4 cup sour cream
1/2 cup cream cheese (or mascarpone if you prefer)
3 eggs, lightly whisked together
Optional: Serve with WHIPPED CREAM, the recipe is HERE if you want to make your own – it’s easy!
Directions to make the pumpkin pie filling
Preheat your oven to 400 degrees.
In a large 4.5-quart (4.2-liter) pot, gently heat all the ingredients (except the eggs and dairy) over low-to-medium temperature on the stovetop. This includes warming the sugars, cornmeal, pumpkin puree, salt, cinnamon, nutmeg, ginger, vanilla extract, and bourbon. Cook the filling for approximately 5 minutes, whisking constantly until it starts to lightly simmer, and is thoroughly heated. The delightful aroma will fill your kitchen! Turn off the heat and add the eggs, sour cream, and cream cheese whisking all this into the hot pie filling until it is thoroughly combined.
Pour the warm filling right into your pie shell. Put the pie (or pies if you made two of them) onto a cookie sheet lined with parchment or wax paper. Bake at 400 degrees for 15 minutes only, then turn the temperature down to 350 degrees and continue to cook for about 25 minutes, maybe 30 minutes depending on how your oven is calibrated and your altitude.
Since I’m a mile high (in Colorado), this pie was cooked in 20 minutes, but I think for most of you it will cook in 25 – 30 minutes. You know when your pie is done when the edges are set/solid and the center is very slightly “wiggly” but it’s not wet. The internal temperature should reach around 175°F (80°C) for the pie to be fully set and since I have a thermometer in the house, this made it easy to confirm doneness.
When your pie is cooked, take it out of the oven and set on the counter to cool for 2 hours. Refrigerate after that for another 2 to 3 hours. Serve chillded with my HOMEMADE VANILLA WHIPPED CREAM if desired.
Curious about the psychoactive properties of NUTMEG?
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
