Kitty's Pumpkin Pie

This pumpkin pie gets a grown-up upgrade: a half cup of whiskey stirred right into the filling. The alcohol mostly cooks off during the long bake but leaves behind a warm, slightly woody depth that plays beautifully with the cinnamon, ginger, and clove trio. It’s the kind of subtle backbone that makes guests ask what the secret ingredient is.

The recipe yields two whole pies, which is the right amount for Thanksgiving or Christmas when there’s never quite enough pumpkin pie to go around. Evaporated skim milk gives the filling its silky custard texture without the heaviness of cream.

The two-stage bake is intentional: a hot blast at the start sets the bottom crust and prevents sogginess, while the lower temperature finish cooks the custard gently so it doesn’t crack across the top.

Pro Tips

• Use solid-pack pumpkin, not pumpkin pie filling; the filling has spices and sugar already mixed in and will throw off this recipe’s balance.
• Stir the ingredients in the order listed; mixing the dry spices into the wet first prevents clumping in the custard.
• Don’t overbake. Pull the pies when the edges are set but the center still has a slight jiggle. The custard finishes setting as it cools.
• For a clean slice, refrigerate the pies at least four hours after cooling.

Variations

• Swap bourbon or dark rum for the whiskey for a sweeter, more caramel-leaning flavor.
• Use full-fat evaporated milk (or half-and-half) for a richer, more traditional pie.
• Top each slice with a dollop of whiskey-spiked whipped cream to echo the filling’s hidden ingredient.