• ccmartie3331


This is one of my favorite pie recipes during the holiday season. I am that person who eats the filling of the pumpkin pie and leaves the crust behind. So when I learned this recipe from a friend of mine, it was life changing! Any way you serve this, crust or no crust, your family & friends are going to be asking for more of this delicious pumpkin pie!

Ingredients: 1 Cup Apple Butter 1 Cup Canned Pumpkin 1/2 Cup Brown Sugar 1/2 tsp. Salt 3/4 tsp. Ground Cinnamon 3/4 tsp. Ground Nutmeg 1/8 tsp. Ground Ginger 3 Eggs (slightly beaten) 3/4 Cup Evaporated Milk ( I used unsweet almond milk to make this dairy-free) 4- 6 Tbsp. Bourbon + “A lil’ dab more” (I used Russell’s Reserve 10 year) 1 Unbaked 9 inch pie shell (optional) Sweetened Whip Cream for garnish

Instructions: 1. Preheat oven to 425 degrees 2. Combine apple butter , pumpkin, sugar, salt & spices in a bowl 3. Stir in eggs 4. Gradually add bourbon, then milk & mix well 5. Grease the pie dish with the softened butter (if you are going crust less) or place your pie crust into a pie dish 6. Pour the pie mixture into the greased dish or the pie shell 7. Bake for about 40 mins or until your pie is set (I was told the pie is set, when you jiggle the pie dish and the middle isn’t jiggly) Recipe Notes: **Dairy Free/Lactose free option use a vanilla almond milk or cashew milk. You will want to make sure to add 1 Tbsp. of cornstarch to the milk and mix well before you add it to the pie mix.

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