Decadent Irish Cream Pumpkin Pie Recipe

Thanksgiving is just around the corner and it’s time to start planning that perfect dessert to complete your holiday meal. And what could be more perfect than a creamy pumpkin pie with a little twist? I present to you, the Thanksgiving Irish Cream Pumpkin Pie Recipe.

This pie is the best of both worlds, blending classic pumpkin pie with a delicious Irish cream flavor. The rich and smooth taste of Bailey’s Irish Cream gives this pie an extra kick – it’s the perfect balance of sweet and indulgent. Trust me, your guests will be asking for seconds (and thirds!)

What sets this recipe apart from other pumpkin pies is the attention to detail in every ingredient used. From the creamy filling made with heavy cream, eggs and brown sugar cinnamon mixture to the flaky crust made with all purpose flour and unsalted butter, every bite has been carefully crafted to perfection.

So let’s not settle for an average pumpkin pie recipe this Thanksgiving. Let’s take things up a notch with this irresistible Irish Cream Pumpkin Pie recipe that everyone will be talking about for years to come. Ready to get started? Let’s dive right in!

Why You’ll Love This Recipe

Thanksgiving Irish Cream Pumpkin Pie
Thanksgiving Irish Cream Pumpkin Pie

Are you looking for a pumpkin pie recipe that is anything but ordinary? Look no further than this Thanksgiving Irish Cream Pumpkin Pie recipe! This pie is not your average pumpkin pie. The addition of Irish cream liqueur takes the classic dessert to a new level, making it rich, velvety and oh-so-delicious.

The creamy texture of this pie is what sets it apart from other pumpkin pies. It’s made with heavy cream and sweetened condensed milk, combined with pumpkin puree, cinnamon and brown sugar, then spiked with Irish cream liqueur. The result is a smooth, decadent filling that will make your mouth water.

One of the best aspects of this recipe is the unique flavor profile. Not everyone thinks to incorporate alcohol into their baked goods, but in this case, it adds an extra dimension to the dish. The Bailey’s Irish Cream gives the pie a subtle boozy hint that complements the creamy pumpkin filling perfectly.

This recipe also offers a twist on classic pumpkin pie. By using Irish whiskey instead of vanilla extract or spices like nutmeg or allspice in the filling, it gives the traditional flavor some complexity and depth. Your guests will be impressed by your creative take on a holiday favorite.

Overall, if you’re looking to impress your guests with a unique and indulgent dessert this Thanksgiving, look no further than this Irish Cream Pumpkin Pie recipe. Trust me, one bite and they’ll be begging for the recipe – it’s just that good!

Ingredient List

 A slice of heaven, served on a plate: Thanksgiving Irish Cream Pumpkin Pie
A slice of heaven, served on a plate: Thanksgiving Irish Cream Pumpkin Pie

Let’s take a look at what you’ll need to put together this Thanksgiving Irish Cream Pumpkin Pie recipe:

Here’s the list of ingredients you need:

  • 2 cups of pumpkin puree
  • 1 cup sweetened condensed milk
  • 1/2 cup Baileys Irish Cream liqueur
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice blend
  • 3 eggs
  • 1 tbsp. unsalted butter, melted
  • 1 tbsp. all-purpose flour
  • 1/3 cup cold water

As tempting as it may be, try not to eat all of these ingredients on their own – we’ve still got some work ahead of us!

The Recipe How-To

 Autumn in every bite with this scrumptious Irish Cream Pumpkin Pie
Autumn in every bite with this scrumptious Irish Cream Pumpkin Pie

Step 1: Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 350°F/175°C. In a large bowl, combine the all-purpose flour and powdered sugar. Mix well until combined. Add the unsalted butter and mix using a fork until well incorporated. Add some cold water if needed, to make sure that the mixture forms a large ball.

Roll out the dough between two sheets of floured parchment paper until it reaches about 1/4 inch thickness. Carefully transfer the rolled-out pie crust to a 9-inch pie dish. Trim any overhangs with a knife or kitchen shears, leaving a little extra dough around the edges for crimping.

Step 2: Make Pumpkin Irish Cream Filling

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and baileys Baileys Irish Cream. Beat in three eggs , one at a time with an electric mixer. Stir in brown sugar, cinnamon, and blend until smooth.

Step 3: Bake

Pour the filling into the prepared pie crust. Bake for 45 to 50 minutes or until the center is set. You can test this by gently shaking the pie, and it should only jiggle slightly.

Step 4: Chill and Serve

Remove from oven and let cool on a wire rack for at least an hour before serving. Serve along with some whipped cream and dust with some cinnamon or pumpkin spice on top, if desired. This pumpkin pie with Baileys Irish Cream adds that touch of extra creaminess you look for in a classic pumpkin pie recipe. Enjoy!

Substitutions and Variations

 Sweet with a boozy kick: Thanksgiving pie at its finest
Sweet with a boozy kick: Thanksgiving pie at its finest

As a chef, I always encourage creativity and experimentation in the kitchen. While this Irish Cream Pumpkin Pie recipe is perfect as is, there are a few ways to change things up if you’re feeling adventurous.

Firstly, instead of Baileys Irish Cream, try using another brand of cream liqueur, such as Five Farms or fresh cream. However, keep in mind that this may slightly alter the taste of the pie.

For a gluten-free option, swap out the all-purpose flour in the crust for a gluten-free alternative such as almond flour or cornmeal.

If you prefer a more savory taste, try adding in 2 teaspoons of pumpkin spice. Alternatively, for a richer flavor, add 1 tablespoon of Irish whiskey to the mixture.

For those who love cheesecake as much as pie, try making a pumpkin cheesecake by adding cream cheese to the mixture before baking. This will result in a rich and tangy taste that complements the sweetness of the pumpkin.

If you’re feeling more adventurous, try turning this recipe into a dessert cocktail or martini by adding vodka and blending with ice. Or simply serve it with some whipped cream on top for an extra touch of indulgence.

Overall, don’t be afraid to experiment with different ingredients and flavors to make this recipe truly your own. Just remember to keep track of any substitutions or variations you make so you can replicate your favorite version again in the future.

Serving and Pairing

 No Thanksgiving is complete without a slice of this masterpiece
No Thanksgiving is complete without a slice of this masterpiece

Gather ’round, folks! It’s time to serve up this delectable Thanksgiving Irish Cream Pumpkin Pie. This rich, creamy pie is the perfect dessert to satisfy any sweet tooth after a hearty meal.

While this pie is simply perfect on its own, I highly recommend pairing it with a dollop of freshly whipped cream. The smoothness of the Irish Cream melds flawlessly together with the pumpkin spice in the pie, making every bite feel like it’s dancing on your tongue.

For those who enjoy a bit of a boozy kick, why not try pairing this dessert with an alcoholic beverage? A slice of this pie pairs exceptionally well with a pumpkin spice martini or flavored vodka Irish cream cocktail. The creamy texture of the pie complements the drink perfectly and creates a harmonious harmony of flavors.

If you’re looking to switch things up, you could also pair this dessert with five-farms fresh cream or Bailey’s Irish whiskey over ice. Both are excellent choices to make your taste buds tingle and give you that warm, fuzzy feeling we all crave during holiday celebrations.

Remember, don’t be shy when it comes to serving this masterpiece. This pie is big enough to share with family and friends, but if you’re anything like me, one slice won’t quite cut it. So go ahead and indulge!

Make-Ahead, Storing and Reheating

 Dessert game changer: Irish cream meets pumpkin pie
Dessert game changer: Irish cream meets pumpkin pie

Now, if you’re planning ahead for Thanksgiving, you might want to know whether you can make this Irish Cream Pumpkin Pie recipe in advance. You absolutely can!

This pie stores exceptionally well in the fridge for up to five days before serving. Once it’s completely cooled after baking, simply cover it with plastic wrap or foil and pop it in the fridge until you’re ready to serve.

You can also freeze any remaining pie that you don’t finish. Just wrap it securely in plastic wrap and aluminum foil and freeze it for up to two months.

To reheat your pie, preheat your oven to 350°F (175°C) and warm the pie in the oven for about 15 minutes before serving. You could even serve it cold if that’s your preference!

But let’s face it – leftover pumpkin pie never lasts more than a couple of days in our house! So I recommend enjoying this delicious dessert as soon as possible. Trust me, though – if there are any leftovers, they’ll be gone in a flash!

Tips for Perfect Results

 Let the aroma of cinnamon, nutmeg, and cloves fill the air
Let the aroma of cinnamon, nutmeg, and cloves fill the air

There are a few key tips and tricks that can help ensure you end up with the perfect Thanksgiving Irish Cream Pumpkin Pie every time. Here are some things to keep in mind as you prepare this delicious dessert:

1. Chill the crust before baking

One of the most important steps to achieving a flaky, buttery crust is to chill your pie crust before baking it. This helps prevent the butter in the crust from melting too quickly and keeps the crust from shrinking as it bakes. Once your pie crust is fitted into your pan, chill it in the refrigerator for at least 30 minutes before baking.

2. Use a water bath for even baking

To achieve an evenly-baked pie with no cracks in the top, consider using a water bath while baking. Place your filled pie dish in a larger baking dish and add hot water until it reaches about halfway up the sides of the pie dish. This will help regulate the temperature and create a moist environment for your pie.

3. Don’t skimp on spices

The pumpkin pie spice mix included in this recipe is just a starting point. If you desire stronger flavors, don’t hesitate to add more cinnamon or nutmeg to taste. And if you prefer a little heat, consider adding a pinch of ground ginger or cloves.

4. Let it cool completely before serving

It can be tempting to dive right into your freshly baked pumpkin pie, but resist the urge! Allowing your pie to cool completely before slicing into it will help ensure that it sets properly and keeps its shape.

5. Top it off with whipped cream or Irish cream

A dollop of lightly-whipped cream on top of each slice is always a classic choice, or you can take things up another notch with a drizzle of Irish cream over each slice. Whichever topping you choose, make sure to serve it chilled alongside your warm slice of Thanksgiving Irish Cream Pumpkin Pie.

Follow these tips and you’re sure to impress your family and friends with the perfect pumpkin pie this holiday season!


Before you begin with the recipe, let me first address some common questions and concerns regarding this Irish Cream Pumpkin Pie Recipe. These FAQs will help you better understand the nuances of the recipe while equipping you with alternate options and suggestions that might cater to specific needs and requirements. So without further ado, allow me to explain some of the most frequently asked questions related to this recipe.

How many days before Thanksgiving should you make pumpkin pie?

Preparing pumpkin pie in advance is a wise move for the busy Thanksgiving day. The dessert can be baked early and refrigerated for up to 48 hours without losing its flavor. However, it is vital to keep the pie in the fridge, not on the countertop, until it’s time to serve.

Is pumpkin pie traditional for Thanksgiving?

Pumpkins were introduced to the early settlers by the Native Americans who demonstrated the versatile uses of this fruit. As a result, pumpkin pie became a staple at the first Thanksgiving festival in America decades later.

How many days before Thanksgiving can I make pies?

When it comes to pies containing eggs and dairy products such as cream, milk, cream cheese or sour cream, it is advisable to store them in the fridge. Generally, for optimal taste and texture, pies should not be baked more than 48 hours ahead of time if they will be kept in the fridge or at room temperature.

Bottom Line

In conclusion, this Thanksgiving Irish Cream Pumpkin Pie recipe is a must-try for pumpkin pie lovers and those seeking something new and exciting this holiday season. The creamy texture of the pumpkin mixed with the richness of Irish cream is a match made in dessert heaven. The warm spices and buttery crust add an extra layer of indulgence to this already delightful treat.

Don’t be afraid to make this recipe your own – experiment with different liqueurs or crust recipes to find what works best for you. And if you do decide to stick to this original recipe, be sure to follow the tips and tricks provided to achieve the perfect result.

Impress your guests and family members this Thanksgiving with this Irish Cream Pumpkin Pie, they will thank you for it. So grab your apron, preheat the oven, and let’s get baking!

Thanksgiving Irish Cream Pumpkin Pie

Thanksgiving Irish Cream Pumpkin Pie Recipe

I don't think, upon tasting it, that you'd shout, "Oh, there's Bailey's in this pie!" But it's certainly a different take on pumpkin pie, and some delicious! Posted on, taken from
Course Dessert
Cuisine Fusion
Keyword < 4 Hours, Dessert, Pie
Prep Time 20 minutes
Cook Time 50 minutes
Servings 1 pie
Calories 348.1kcal


  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 6 tablespoons unsalted butter, chilled cut into pieces
  • 4 eggs
  • 2 tablespoons cold water
  • 1 1/2 cups pumpkin, canned
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup heavy cream
  • 1/4 cup Baileys Original Irish Cream


  • Place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and chill for 1 hour.
  • Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie tin. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
  • Preheat oven to 350F (175C). Beat pumpkin and remaining eggs in a medium bowl creamy. Beat in brown sugar and cinnamon until smooth. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into piecrust.
  • Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature.
  • Cut into wedges and serve. Store for up to 3 days covered in the refrigerator.
  • Note: If pie crust edges become too brown during baking, cover with aluminum foil.


Serving: 124g | Calories: 348.1kcal | Carbohydrates: 43.8g | Protein: 6.2g | Fat: 16.9g | Saturated Fat: 9.7g | Cholesterol: 149mg | Sodium: 50.7mg | Fiber: 0.8g | Sugar: 24.1g

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