Gluten Free Black Pepper & Whiskey Pumpkin Pie

If you’re ready to take classic pumpkin pie to the next level, my gluten free black pepper whiskey pumpkin pie is where cozy fall flavor meets a subtle kick of heat and warmth. Sweet pumpkin filling gets a splash of whiskey for depth and a crack of black pepper for a surprising but delicious edge. The result is familiar, comforting pumpkin pie with just enough twist to make it unforgettable.

This pie has become a go-to when you want something that feels both festive and a little adventurous. It’s a great conversation starter at holiday dinners or a Sunday dessert that makes everyone ask for seconds. The rich, spiced pumpkin filling pairs perfectly with the buttery pie crust, and whether you serve it warm with whipped cream or chill it and slice it neat, it’s a crowd-pleaser.

The hints of black pepper don’t overwhelm — they round out the sweetness and spice and bring out the natural earthiness of the pumpkin. The whiskey adds another layer of flavor that plays beautifully with cinnamon, nutmeg, and ginger. If you’ve never tried a spiced pie with a bit of heat, this is the perfect intro.

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 10

Ingredients:

1 15oz can Pumpkin Puree

3 Eggs

1 ¼ cup Light Brown Sugar

1 tbsp Cornstarch

½ tsp Salt

1 ½ tsp Ground Cinnamon

¾ tsp Ground Ginger

¼ tsp Ground Nutmeg

¼ tsp Ground Clove

½ tsp Ground Black Pepper

2 shots Cinnamon Whiskey

1 cup Heavy Whipping Cream (can sub for dairy free)

¼ cup Milk (can sub for dairy free)

Instructions:

1. Preheat your oven to 350°F (175°C). If you’re using a glass or ceramic pie plate, let it warm up as the oven heats — this helps with even baking.

2. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth. Add the whiskey, vanilla extract, spices (cinnamon, ginger, nutmeg, cloves), salt, and black pepper. Whisk again until everything is fully combined.

3. Pour in the coconut cream (or regular cream) and whisk gently until the mixture is silky and well incorporated. You want a smooth texture without lumps.

4. Place your pie crust in a pie plate (if it isn’t already). Pour the pumpkin filling into the crust, smoothing the top with a spatula.

5. Bake in the preheated oven for about 50–60 minutes, or until the center is just set and doesn’t jiggle when gently nudged. The edges should look slightly puffed and golden.

6. Let the pie cool on a wire rack. This step is crucial — the filling continues to set as it cools. Once room temperature, refrigerate for at least 2 hours before slicing. Serve with whipped cream or a dollop of coconut cream for extra richness.

   
   

If you have any pastry dough and pie filling left, you can make mini pies in a muffin pan! Just bake at 375F for 20 minutes.

Tips for the Best Black Pepper Whiskey Pumpkin Pie:

• Fresh cracked pepper makes a difference. Pre-ground pepper lacks the aroma and pop that freshly cracked pepper brings. Start with a little and adjust to taste.

• Don’t skip the whiskey. It adds complexity and a subtle warmth that pairs beautifully with fall spices. If you prefer no alcohol, a splash of unsweetened apple cider can be a replacement with less depth but great flavor.

• Chill before slicing. Letting the pie fully cool ensures clean slices and a firmer texture.

• Test for doneness with a gentle jiggle. The center should move just a little — it will finish setting as it cools.

• Serve with contrast. A dollop of whipped cream, a sprinkle of cinnamon sugar, or a drizzle of caramel sauce pairs beautifully with the pepper and whiskey notes.