Boozy Pumpkin Pie takes classic pumpkin pie and gives it an adult kick with butterscotch schnapps. It’s an adult twist on a classic dessert that everyone loves.
We’re big fans of how alcohol can enhance the flavor of food. From shots to stews, and everything in between, alcohol can give a big kick of flavor and if it’s not cooked off, leave you feeling pretty darn good. This pumpkin pie is the perfect example of that philosophy.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses a limited amount of simple ingredients.
- It’s an easy recipe that comes together easily.
- It’s a fun adult dessert that all the grownups will love!
You’ll only need a few simple ingredients to make this recipe. You’ll find everything you need quickly and easily at your local grocery store. Be sure to check the recipe card at the end of the post for exact amounts.
- Prepared Pillsbury Pie Crust
- White sugar
- Ground ginger
- Libby’s Pure Pumpkin
- Nestle’s Carnation Evaporated Milk
- Butterscotch schnapps
- Redi-Whip whipped cream to top
🔪 How to Make Boozy Pumpkin Pie
Making this pie is super easy. It only takes a few minutes and a few simple steps, and you’ll be all done!
Step 1: Prep
Press one of the pie crusts into the bottom and the sides of a pie plate or dish and crimp the edges around the top of the pie plate.
Step 2: Combine Everything Except Schanpps, Eggs, and Evaporated Milk
In a bowl, combine the pumpkin puree, sugar, cinnamon, salt, ginger, and cloves.
Step 3: Whisk the Eggs
Whisk the eggs in another bowl until they become a light lemon color.
Step 4: Finish the Filling
Add the eggs, evaporated milk, and schnapps to the pumpkin mixture and mix until combined.
Step 5: Fill and Bake
Pour the pumpkin mixture into the pie crust and bake for 15 minutes at 425. Then, reduce the heat to 350 and bake for another 40 to 50 minutes until a knife inserted into the center comes out clean.
Step 6: Cool
Place the pie on a wire rack and cool completely. Enjoy cool or refrigerate with a generous amount of whipped cream on top.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Pie Crust – You can make your own pie crust if you like.
- Pumpkin – Use sweet potato to make a boozy sweet potato pie.
- Butterscotch Schnapps – You can use cinnamon schnapps if you like.
If you love this twist on classic pumpkin pie, then we think you’ll enjoy this pumpkin pecan pie.
- Measuring cups and spoons
- Pie plate
- Wire cooling rack
Refrigerate this pie for up to 4 days in an air-tight container. Don’t freeze this pie. The filling will separate from the crust.
- Be sure you buy pumpkin puree and not pumpkin pie filling. They are often found close to one another.
- Whisk the eggs together first so they incorporate fully into the pumpkin pie filling.
- You can par-bake the crust before filling it to ensure a super firm bottom crust.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s highly unlikely that a boozy dessert will make you drunk. Generally speaking, there isn’t enough alcohol in a boozy dessert to get you drunk, even if you ate the entire recipe’s worth.
While pies like this boozy pumpkin pie don’t have a ton of alcohol in them, it’s never safe for children to consume alcohol in any amount.
If you like hot pumpkin pie, you can let it cool for just a half hour. Otherwise, let the pie cool for about three hours before serving.
🍽 More Recipes
Do you enjoy pumpkin? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Boozy Pumpkin Pie
- Measuring Cups and Spoons
- pie plate
- Wire cooling rack
- 1 Pie Crust I used Betty Crocker
- 3/4 cup White Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Cloves
- 2 large Eggs
- 15 ounces pumpkin puree
- 12 ounces Evaporated Milk
- 1/3 cup Butterscotch Schnapps
- Whipped Cream For decorating
- Unroll one of the already prepared Pie Crusts, and place it in a pie plate/pan.
- Fit the crust into the pan, and crimp edges around the top of the pie plate, or dish. Set aside.
- In a bowl, add the Pumpkin Puree, or plain Pumpkin, and add the Sugar, Cinnamon, Salt, Ginger, Cloves, and stir to blend.
- Break the Eggs into a separate bowl, and stir Eggs, until they’re a light lemon color, and add to Pumpkin, and stir well to blend.
- Add Evaporated Milk, and Schnapps, and stir until completely blended.
- Pour the Pumpkin mixture into the unbaked pie shell, and place in the oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean.
- Remove from the oven, and place on a wire rack to cool completely.
- Serve when cool, or refrigerate until time to serve.
- Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream.