Name: Delish Bourbon Buttermilk Pumpkin Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1 pie crust store-bought pie crust (or homemade if preferred); 1.5 cup canned pumpkin puree; 1 cup buttermilk (substitute with milk and vinegar if necessary); 3 large eggs (beaten); 0.75 cup brown sugar (packed); 0.5 cup granulated sugar; 0.5 tsp salt; 1 tbsp vanilla extract; 2 tbsp bourbon (optional for a richer flavor); 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

Alright, gather ’round, folks, because today we’re tackling a pie that’s going to make you rethink every single pumpkin pie you’ve ever known. We’re talking about Delish Bourbon Buttermilk Pumpkin Pie, and let me tell you, it’s not just a fancy name. This pie has layers, darling, layers of tangy buttermilk cutting through that rich pumpkin, all cozied up with a warm hug of bourbon. It’s special because it takes the classic, “oh, it’s just pumpkin pie” reaction and replaces it with an “OMG, what IS this magic?!” It’s sophisticated, it’s comforting, and honestly, it’s the only pumpkin pie that matters now.

My husband, bless his heart, is usually a “meat and potatoes” kind of guy, but when I mentioned “bourbon” in the pie, he suddenly developed a very keen interest in my baking schedule. I swear, the man hovered around the oven like a hungry hawk, asking if it was “ready yet?” every five minutes. The first time I made it, he literally tried to cut a slice about an hour after it came out of the oven, completely ignoring my frantic cries of “IT NEEDS TO CHILL, BABE, IT’S STILL LIQUID IN THE MIDDLE!” He ended up with a runny, boozy, pumpkin-y mess on his plate and the indignity of having to wait another three hours. The kids, meanwhile, were convinced the “buttermilk” made it gross, but after one bite, they were quietly trying to negotiate a larger slice amongst themselves, oblivious to the fact their dad had already staked his claim on 70% of the pie. Chaos, as usual, reigns supreme in my kitchen.

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Why You’ll Love This Delish Bourbon Buttermilk Pumpkin Pie

It’s the sophisticated cousin who shows up to Thanksgiving, makes everyone else’s pie look basic, and doesn’t even brag about it. Mostly.
The buttermilk adds a tangy zing that cuts through the sweetness, so it’s not just a one-note sugar bomb. It’s balanced, baby!
Did someone say bourbon? Yes, we did. It adds a warm, subtle complexity that makes you feel like a grown-up, even if you’re eating it for breakfast.
You’ll impress literally everyone without having to do a single fancy thing besides mixing. Your secret is safe with me.
It’s a perfect make-ahead dessert, meaning less stress on the big day, and more time for napping. Or drinking, you know, whatever.

Time-Saving Hacks

Shortcut that keeps you sane: Please, for the love of all that is holy, use a pre-made pie crust. Unless you’re trying to win a pie contest (which, let’s be real, you’re not), that freezer-aisle hero is your best friend.
Hack that saves dishes but still looks like effort: Blend the filling ingredients right in your food processor or blender. Seriously, no need for extra bowls. Just dump, whiz, pour. Nobody needs to know your secret.
The sneaky “cheat” you always pull when you’re in a rush: Skip the elaborate whipped cream piping. A generous dollop from a can (or, if you’re feeling fancy, a quick whisk of heavy cream) right before serving is perfectly acceptable. Call it “rustic chic.”

Kitchen Confessions

The disaster story: One time, I was a *little* too generous with the bourbon and ended up with a pie that tasted suspiciously like a pumpkin-flavored cocktail. My husband wasn’t complaining, but the rest of us needed a designated driver after dessert.
A silly mistake you or your family made with this recipe: My kid thought the buttermilk was “spoiled milk” and dramatically tried to stop me from adding it. She now regularly asks for “the good pie with the rotten milk.” Kids are weird.
Honest admission: the messy part you secretly skip: I never, ever bother with straining the pumpkin puree. Too much effort for something that’s going to be blended smooth anyway. Lumps? What lumps?

What to Serve It With

Honestly? A fork. But if you’re feeling extra, a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a sprinkle of toasted pecans are all divine. And a strong cup of coffee to cut through all that deliciousness.

✔Tips & Mistakes

Don’t rush the chill time! This pie needs to fully set up in the fridge to achieve that perfect sliceable texture. If you cut it warm, you’ll have a delicious, albeit soupy, mess. Also, keep an eye on your crust edges – they can burn quickly. A pie shield or a little foil collar can save the day! And don’t be afraid to adjust the bourbon to your taste; less for a hint, more for a bolder kick.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

Can I make this Delish Bourbon Buttermilk Pumpkin Pie ahead of time for a holiday gathering?

Absolutely! This pie is a fantastic make-ahead option, actually tasting even better the next day. You can bake it up to 2-3 days in advance. Just make sure it cools completely on the counter before covering it loosely with plastic wrap and chilling it in the refrigerator.

What does the buttermilk do for the pie, and can I substitute it if I don’t have any?

The buttermilk is a secret weapon in this pie! It adds a wonderful tang that brightens the rich pumpkin flavor and helps create a smoother, creamier texture. If you’re in a pinch, you can try a DIY buttermilk by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes, but the authentic tang of real buttermilk is definitely worth seeking out for the best results.

Will the bourbon flavor be overpowering, and can I omit it for a non-alcoholic version?

The bourbon in this recipe is designed to add a warm, complex depth to the pie, not an in-your-face boozy punch, as much of the alcohol bakes out. If you prefer a completely non-alcoholic version, you can definitely omit the bourbon without ruining the pie; it will still be incredibly delicious, just without that subtle, sophisticated kick.

How do I know when my Delish Bourbon Buttermilk Pumpkin Pie is perfectly baked and not under or overdone?

The key to a perfectly baked pumpkin pie is to watch for the jiggle! The edges of the pie should appear set, but the very center (about 1-2 inches in diameter) should still have a slight wobble when you gently shake the pie plate. It will continue to set as it cools, so resist the urge to bake it until it’s completely firm, which can lead to cracks.

My pie crust sometimes cracks after baking. Is there a way to prevent this with this recipe?

Oh, the dreaded crust crack is a common pie nemesis! To help prevent it, make sure your pie crust isn’t overworked and is chilled before you pour in the filling. You can also protect the edges of the crust with aluminum foil or a pie shield for the last 15-20 minutes of baking, which prevents over-browning and can help maintain its integrity as the filling sets. Worst case scenario, whipped cream is a fantastic cover-up!

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