• 9-inch prepared pie shell
  • 1¾ cup pumpkin purée
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 2 tbsp all purpose flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ½ tsp kosher salt
  • 1 can evaporated milk
  • 1 cup Dewar’s 12 whisky
  • 1 tsp vanilla


Preheat oven to 350 degrees. In a small saucepan over medium heat, reduce whiskey to about half a cup. Turn off heat then add vanilla and milk.

In a separate medium bowl, mix pumpkin, sugar, flour, spices and eggs. Mix well until smooth. Gradually stir in the whisky and milk mixture until fully incorporated.

Pour mixture into a 9-inch pie shell and bake in the lower half of the oven for 50 to 60 minutes. Let cool completely.