Bourbon Pumpkin Pie with Gingersnap Crust

By: Marge Perry & David Bonom


For the Crust:

28 gingersnap cookies
1 tablespoon of sugar
4 tablespoons of unsalted butter melted

For the Filling:

1 (15-ounce) of can solid pack pumpkin
2/3 cup of sugar
3 large eggs
1/3 cup of heavy cream
3 tablespoons of maple syrup
3 tablespoons of bourbon
2 teaspoons of vanilla extract
2 teaspoons of pumpkin pie spice
1/4 teaspoon of salt


  1. Preheat the oven to 350°F.
  2. Combine the cookies and sugar in the bowl of a food processor. Process until the cookies are fine crumbs; transfer to a bowl and stir in the melted butter until well combined. Press the mixture into the bottom and up the sides (slightly above the rim) of a Circulon 9-Inch Round Cake Pan. Bake 5 minutes; remove from the oven and cool 10 minutes.
  3. Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil.
  4. Bake in the center of the oven until the filling is just set, about 1 hour. Remove from the oven, cool to room temperature and chill at least 3 hours before serving.