Irish Cream Pumpkin Pie, an easy pumpkin pie recipe with Salted Caramel Irish Cream. Best Thanksgiving pie!
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I know Thanksgiving is still a month away, but I’m getting ready with this Irish Cream Pumpkin Pie! Nothing says American Thanksgiving like Irish Cream, right? Ha! Kidding! I was just looking for a way to turn a traditional pumpkin pie into something a little different. So I headed to the cupboard and found some Bailey’s Salted Caramel Irish Cream and next thing I knew I had myself an Irish Cream Pumpkin Pie that is the perfect Thanksgiving pie recipe! If you need more Thanksgiving dessert ideas, check out my roundup of the Best Thanksgiving Dessert recipes!
We’ve been talking a lot about Thanksgiving around here with the kids including the history, the food, the food, and oh yes, the food. Half kidding, we did include a lot of history too I swear. But back to the food…
Yes, you could just go out and buy pumpkin pie, but I was in the mood for making a homemade pumpkin pie. And did I mention I even made an easy homemade pie crust and homemade whipped cream? Yum!
I made a basic pie crust with shortening but you could use a store bought crust, or any kind of homemade pie crust you want. I put all my pie crust ingredients in my food processor then slowly add icy cold water until it just comes together. Chill the dough for awhile before rolling it out.
I rolled out the crust on parchment paper so it was easy to flip over into the pie pan. Next time I’ll spend more time decorating the pie crust but I just did a quick rustic design around the edge. Rustic meaning I was being lazy and just wanted my pie.
For the filling, I typically use evaporated milk when making pumpkin pie but I decided to substitute some Bailey’s Salted Caramel Irish Cream. You could use any kind of Irish Cream including the original flavor. I just happened to have the Salted Caramel in my cupboard.
I also added a little cinnamon to the pumpkin pie filling. Just a little cinnamon seemed to do the trick. I didn’t want to add too much or other spices to overpower the Irish cream or salted caramel flavor. The pie doesn’t have a STRONG salted caramel or Irish cream flavor but had a nice subtle flavor.
For the homemade whipped cream, I added a little more of the Irish cream and a little granulated sugar to heavy whipping cream and than used an electric mixer until it turned to whipped cream. Easy! Just be sure your beaters and bowl are COLD, like really COLD, and the cream will whip a lot faster.
To serve, I added a little chopped pecans to the top for a little crunch. Chopped candied nuts would also be great! Delish!
Hope you enjoy this fun Irish Cream Pumpkin Pie this Thanksgiving! Get yourself some cute pie plates and get baking!
Irish Cream Pumpkin Pie Recipe
- 1 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup cubed cold shortening
- 3-5 tablespoons ice cold water
- 1 (15 oz.) can pumpkin (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 eggs
- 1 egg yolk
- 1/2 cup Irish cream (such as Bailey's Salted Caramel)
- 1/2 cup heavy cream (or milk)
- 1/2 cup heavy whipping cream
- 1 tablespoon Irish cream (such as Bailey's Salted Caramel)
- 1 tablespoon granulated sugar
- 1/2 cup chopped toasted pecans
- Prepare crust by placing flour, 1/2 teaspoon salt, and shortening in food processor. Process until just combined. While processing slowly add water until dough forms into ball. Remove dough from food processor, flatten into round disk, wrap in plastic wrap, and refrigerate for at least half hour.
- Preheat oven to 425 degrees F.
- Roll dough out and transfer to deep dish pie plate. Trim crust edges and crimp crust edges as desired.
- In a large bowl whisk together pumpkin, 3/4 cup sugar, cinnamon, and 1/8 teaspoon salt. Then whisk in eggs and then 1/2 cup Irish cream and 1/2 cupheavy cream until well combined. Pour filling into prepared pie crust.
- Bake pie for 15 minutes at 425 degrees F. Reduce oven temperature to 350 degrees F and continue baking pie for an additional 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
- Meanwhile, place a medium mixing bowl and the beaters from an electric mixer in the freezer for about 10-15 minutes or until cold. Add 1/2 cup heavy cream, 1 tablespoon Irish cream, and 1 tablespoon granulated sugar into bowl. Beat with electric mixer until whipped.
- To serve, top pie slices with whipped cream and chopped pecans.
- or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
SNAPPY TIPS: Be sure you use canned pumpkin and not pumpkin pie filling. If you don't have a food processor, you can cut in shortening with a pastry blender or two knives and slowly add cold water to combine.
SNAPPY SUBSTITUTIONS: Any flavor of Irish cream can be substituted for Salted Caramel. A store bought pie crust could be substituted for the homemade version.
More pie recipes you may enjoy:
- Dark Chocolate Hazelnut Pie Bars – Snappy Gourmet
- No Bake Chocolate Peanut Butter Pie – Snappy Gourmet
- Apple Crumble Pie – Little Swiss Baker
- 4-Step Pecan Pie – Glitter and Bubbles