Cajun Bacon Pumpkin Pie
 
 
Sweet and creamy pumpkin pie, spiked with maple syrup and bourbon, with a salty Cajun bacon graham cracker crust that has a small, sneaky hint of heat!
Author:
Recipe type: Dessert
Ingredients
  • 3 slices Cajun bacon, cooked, and chopped (if you can’t find cajun bacon, try pepper bacon or regular bacon)
  • 1 and ¾ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 tbsp unsalted butter, melted
  • 14oz sweetened condensed milk (I use the fat-free version)
  • 15oz pure pumpkin puree
  • 3 eggs
  • 2 tbsp maple syrup
  • 2 tbsp bourbon
  • 2 tsp pumpkin pie spice
  • ¼ tsp ground clove
  • 1 tsp vanilla extract
  • Whipped cream for serving
Instructions
  1. Toss the chopped bacon, graham cracker crumbs, and sugar together in a mixing bowl. Drizzle in the melted butter and gently toss until the mixture is coated in the butter.
  2. Press the bacon and graham cracker mixture into a greased pie pan.
  3. Bake the crust on 350 degrees Fahrenheit for about 6-8 minutes. Remove from the oven and set aside to cool.
  4. Whisk the sweetened condensed milk, pure pumpkin puree, eggs, maple syrup, bourbon, pumpkin pie spice, ground clove and vanilla extract together in a mixing bowl to form the pumpkin pie filling.
  5. Pour the pumpkin pie filling into the baked crust.
  6. Bake the pumpkin pie on 350 degrees Fahrenheit for about 30-40 minutes, or until the center of the pie is set.
  7. Remove the pumpkin pie from the oven and allow the pie to cool.
  8. Cut the pie into 8 slices. Serve each slice with a dollop on whipped cream.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/09/18/cajun-bacon-pumpkin-pie/