Pumpkin and Gin Pie Recipe - Aviation American Gin

Aviation Gin Blog

Pumpkin and Gin Pie Recipe

Looking for fall desert ideas? What about an excuse to bake with gin?


I’ve been looking for any chance to make a homemade pie crust this fall. So when I had a chance to make a pumpkin pie I was excited to try making it with gin. My secret to a tender flaky pie crust is adding just a bit of gin in place of water. It adds moisture and texture to the pie crust, without aiding in the gluten formation, which can make pie crust tough and just not as tasty.

Ingredients for Pumpkin and Gin Pie

  • *Pastry for 9-inch pie crust
  • 1 15 oz. can Pumpkin puree or equal amount pureed cooked pumpkin
  • 2 Eggs, beaten
  • 1-1/4 cup Whipping cream
  • 1/4 cup Brown sugar
  • 1/2 cup Sugar
  • tsp. Freshly grated cinnamon
  • 1/2 tsp. Freshly grated nutmeg
  • Tbs. Aviation American Gin

Gin and Ginger Cream Sauce

Gin Pie Crust

  • 3 Cups  Flour
  • 1 Tsp Salt
  • *1 1/2 cups Shortening  ( I used 1 cup lard and 1/2 cup of butter cut into 1/2 inch cubes)
  • 1 Egg, beaten
  • 5 Tbs. Aviation American Gin

Note some recipes use all butter in place of shortening or a combination shortening and butter in the crust. For this recipe, I used lard and butter, but this is optional and can be substituted for shortening.


Cut shortening into salt and flour, until mix is the size of peas.



Add the egg and gin and form into a ball. Put the dough in the refrigerator for at least 45 min and up to 2 days. If the dough is too stiff, let it sit at room temperature for 10 min. Sprinkle a pinch of flour on the flat surface and rolling pin. Flatten the dough with your palm in a disk shape and roll from the center in all directions. Shape the dough and place it in the pie pan. Fill with pumpkin pie mixture.

pie crust

For the pumpkin and gin pie, I use this recipe with Aviation American Gin and added a bit more sugar. I like my pumpkin pie sweet!

Pre-heat oven to 425 degrees. In a large mixing bowl, blend the cream, sugar, spices and gin, then fold in the pumpkin puree. Line a 9-inch pie plate with the pastry and fill it with the pumpkin mixture. Bake at 425 for about 15 minutes, then lower the heat to 350 and bake for about 40 minutes more, until firm and golden brown.

pie filling

While the pie is baking, beat the cream until stiff then add the grated ginger and gin and stir. You can add a tablespoon of sugar in the cream if you like sweetness.

Once the pie has cooled, dust with confectioner’s sugar and top with Gin and Ginger Cream.

You are now ready for a cocktail and and some delicious pie.

– Casey Welsh, Marketing Intern

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