Pie Recipes

Baileys Irish Cream Pumpkin Pie

Bailey's Irish Cream Pumpkin Pie recipe


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


  1. Place flour, confectioners' sugar and butter in a food processor and pulse until the mixture resembles a coarse meal.
  2. 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.
  3. Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie plate. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
  4. Heat oven to 350 degrees F (175 degrees C).
  5. Beat pumpkin and remaining eggs in a medium bowl creamy.
  6. Beat in brown sugar and cinnamon until smooth.
  7. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into pie crust.
  8. Bake for 40 to 50 minutes or until a knife inserted off-center comes out clean.
  9. Remove from oven and cool to room temperature.
  10. Cut into wedges and serve.
  11. Store for up to 3 days covered in the refrigerator.


If pie crust edges become too brown during baking, cover with aluminum foil.


Photo credit: *•.¸♡ Sυҽ90ƈα ♡¸.•* on VisualHunt.com

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