• RECIPES
    • All Recipes
    • KETO/LOW CARB
    • Appetizers/Drinks
    • Breads
    • Breakfast
    • Desserts
    • Main Courses
    • Soups
    • Side Dishes
    • Casseroles
    • HOLIDAYS/SEASONAL
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • New Year’s Eve
      • St. Patrick’s Day
      • Super Bowl/Game Day
      • Easter
      • Passover
      • 4th of July
      • Cinco de Mayo
      • Memorial Day
    • Jewish Recipes
    • Asian Cooking
    • INSTANT POT
      • All Pressure Cooking
      • Dump and Push
      • Pot in Pot
      • Freezer Recipes
    • AIR FRYER
  • SHOP ESSENTIALS
    • Shop All Categories!
    • This Old Gal Pressure Cooker Cookbook
    • Shop My Favorites
    • What’s In My Kitchen!
    • Instant Pot & Pressure Cooker Stuff
    • TOG’s Gift Guide
    • Shop My Amazon Store
  • GET NEWSLETTER
  • BUY MY COOKBOOK

Work with TOG

  • RECIPE INDEX
    • All Recipes
    • Keto & Low Carb Recipes
    • Holidays/Seasonal
    • Jewish Recipes
    • Asian Recipes
    • Freezer Meals
  • BY METHOD
    • Instant Pot / Pressure Cooker
    • Air Fryer
    • Slow Cooker
  • SHOP ESSENTIAL PRODUCTS
    • Shop All Categories
    • What’s In My Kitchen!
    • Shop My Amazon Store
    • Buy My Cookbook!!!
  • SELKATZ TONKINESE
  • WORK WITH THIS OLD GAL
    • Contact This Old Gal
  • ABOUT TOG
    • Cookie Policy
    • Privacy Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

↑

This Old Gal

Delicious homemade recipes with step by step instructions

Restaurant Quality Meals From My Home To Yours

  • Recipes
    • All Recipes
    • Low Carb
    • Appetizers/Beverages
    • Breads
    • Breakfast
    • Desserts
    • Soups
    • Sides
    • Main Courses
    • Holidays/Seasonal
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • Super Bowl/Game Day
      • New Year’s Eve
      • Passover
      • Easter
      • St. Patrick’s Day
      • Cinco de Mayo
      • Memorial Day
      • 4th of July
    • Casseroles
    • Jewish Recipes
    • Instant Pot/Pressure Cooker
      • Pot in Pot & One Pot
      • Dump and Push
    • Air Fryer
    • Freezer
  • Low Carb Recipes
  • Shop Essential Products
    • Shop All Categories!
    • Favorite Instant Pot Accessories
    • Shop My Amazon Store!
    • Favorite Pressure Cooker Accessories
    • Kitchen Tools Gadgets & Essentials
    • TOG’s Gift Guide
    • Instant Pot Mini 3 Quart Accessories
    • Favorite Baking Cooking Air Fryer Accessories & Bread Making Tools
    • Small Electric Kitchen Appliances & Pressure Cookers
    • Coupons, Brands & Reviews
  • About
    • Selkatz Tonkinese
    • Contact This Old Gal
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

Home / Recipes / Desserts / Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

August 5, 2016 By Jill Selkowitz / 43 Comments Updated July 2, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a rich smooth and creamy dessert with a vanilla bourbon finish. It is a cross between a cheesecake and a pumpkin pie.

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

What is a Pake? Remember “Drop Dead Diva”? Stacy wanted to make a cake and two of the pages stuck together? The results were a Pake. A merger of a pie and a cake! A Pake!

This Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake), made right in the Instant Pot, Ninja Foodi or Pressure Cooker, is in between a New York Cheesecake and a fancy Pumpkin Pie. This Pake will not be firm like a typical New York Cheesecake, but will be slightly more firm than a Pumpkin Pie, kind of like a French Cheesecake texture.

Cast of Ingredients for Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Cast of Ingredients for Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Before you get started making this Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake), please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

For this recipe, you can used canned pumpkin or Fresh Homemade Pumpkin Puree. If you are lucky enough to find Pie Pumpkins in your grocery store, try using fresh homemade Pressure Cooker Pie Pumpkin Puree, which really takes this Pake up another notch!

Photo courtesy of Lauren Deschamps

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars. They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

Use a Food Processor to Whiz up the Crust

Use a Food Processor to Whiz up the Crust

A food processor is perfect for grinding graham crackers into crumbs.

I love using cinnamon graham crackers, rather than the plain ones. If you prefer plain, or even chocolate, that would be delicious too.

Prepare the Crust

Prepare the Crust

If you don’t have a Food Processor or an Electric Hand Mixer, take a large baggie and put the graham crackers inside.

Seal it and take a rolling pin and crush the crackers. Pulse until small crumbs form.

Prepare the Cheesecake Pan

Prepare the Cheesecake Pan

I prefer to use a Push Pan over a Spring Form Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

This Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a very tall cheesecake. I used my 6″ Fat Daddio’s Push Pan for this recipe and you can see that it filled the pan all the way up. A 7 Inch Fat Daddio’s Push Pan will work equally as well. You will get a taller than normal cheesecake with the 7″ Cheesecake Pan. So, those of you who have the 7″ Cheesecake Pan will be very happy with the height you will get from this recipe.

A Parchment Round helps make it easier to remove the cooked cheesecake and and a Tart Tamper helps make the crust nice and even.

Freshly Grated Nutmeg and Pure Pumpkin

Freshly Grated Nutmeg and Pure Pumpkin

For grating the Whole Nutmeg, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.

Pro Tip: If you want the best tasting cheesecake possible, please do not use off brand or store brand cream cheese. There are certain products where it is not a big deal to use a lesser expensive or on sale item. In cheesecake making, Philadelphia brand Cream Cheese, makes a huge and I mean HUGE difference.

 

Always Blend Eggs Carefully

Always Blend Eggs Carefully

Please make sure that none of your guests have any alcohol concerns and if they are under 21, you check with their parents.

Jump to Section

  • What Can Be Used in Place of Bourbon?
  • How to Mix Eggs into Instant Pot Bourbon Pumpkin Pie Cheesecake Filling
  • Tips and Tricks for Instant Pot Bourbon Pumpkin Pie Cheesecake.
  • Pressure Cooker Bourbon Pumpkin Pie Cheesecake

What Can Be Used in Place of Bourbon?

  • Some people say that the alcohol gets burned off during cooking, others say it doesn’t.
  • However, if you don’t want to use Bourbon, try using Real Maple Syrup + Vanilla Extract instead.

How to Mix Eggs into Instant Pot Bourbon Pumpkin Pie Cheesecake Filling

  • Eggs need to be mixed into the batter gently.
  • Add one egg at a time. Just use the pulse button for one second after each egg added
  • It is okay if you see some of the yellow yolk.

 

Bake Instant Pot Bourbon Pumpkin Cheesecake

Bake Instant Pot Bourbon Pumpkin Cheesecake

The Instant Pot Bourbon Pumpkin Pie Cheesecake is ready to go into the Instant Pot, Ninja Foodi or Pressure Cooker. A Homemade Sling will help lower in the cheesecake and then remove. 

I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. If any moisture gets on the cake, just dab it off with a paper towel.

 

Baked to perfection

Baked to perfection

“A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don’t feel the urge to cook longer or else the top will crack. The heat that is trapped inside will continue to cook the center while the cheesecake cools.”

That is my normal mantra, but since this is a Pake, Pumpkin Pie + Cheesecake = “Pake,” we don’t want too much of a jiggle.

This is NOT a cheesecake. The texture will not be like a regular New York Cheesecake. This is like a dense pie or a light cheesecake. As a result, I have added a couple of minutes to the cook time, to make sure your Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake) is perfectly baked.

 

Delicious Creamy Bourbon Topping

Delicious Creamy Bourbon Topping

Homemade Greek Yogurt is a nice alternative to sour cream, if you happen to be a yogurt maker and want to use some of it up.

I love to use this Rösle Stainless Steel Flat Whisk, but I think you all already know that. 😉

The topping is almost over flowing………perfect outcome.

 

Remove the Cheesecake from the Pan

Remove the Cheesecake from the Pan

Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the Cheesecake.

Tips and Tricks for Instant Pot Bourbon Pumpkin Pie Cheesecake.

  1. Make the Instant Pot Bourbon Pumpkin Pie Cheesecake the day before you need it and let is set up overnight the refrigerator.
  2. A Cheesecake desperately needs at least 12 hours in the refrigerator. The difference in taste and texture is huge.
  3. Cream cheese and eggs should be at room temperature.
  4. As the Instant Pot Pumpkin Cheesecake recipe is larger than most, use a 7 inch Push Pan.
  5. I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan.

 

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

You will wow your guests with the likes of your Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake).

Beth Braznell, who is one of my Facebook cooking groups, asked me to convert her favorite Cheesecake recipe from Gourmet Magazine for the Pressure Cooker. Thank you Beth, for this challenge. It was fun. XOXOXO

More Yummy Holiday Cheesecakes to Make.

  • Pressure Cooker Holiday Spice Peppernuts Cheesecake
  • Pressure Cooker Peppermint Milkshake Cheesecake
  • Italian Ricotta Cheesecake
  • Italian Meyer Lemon Ricotta Cheesecake

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Stainless Steel Trivet
  • Microplane Stainless Steel Zester
  • Cuisinart Large Food Processor
  • 6″ Fat Daddio’s Push Pan or 7 Inch Cake Push Pan with Mini Pans Set
  • LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
  • Pressure Cooker Sugar Pie Pumpkin Puree

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is your handy printable recipe:

Pressure Cooker Bourbon Pumpkin Pie Cheesecake

5 from 8 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 servings
Calories: 234kcal
Author: Jill Selkowitz

Ingredients

Crust

  • 3/4 cup Cinnamon Graham Crackers crumbs (plain or chocolate work well too)
  • 1/4 cup Whole Pecans finely chopped
  • 1/4 teaspoon Ground Ginger
  • 1/8 cup Light Brown Sugar
  • 1/8 cup White Sugar
  • 2 Tablespoons Unsalted Butter melted

Filling

  • 16 oz Philadelphia Cream Cheese room temperature
  • 2 Whole Eggs large, room temperature
  • 1 Egg Yolk room temperature
  • 3/4 cup Pure Pumpkin Puree (or Homemade Pumpkin Puree
  • 1/4 cup White Sugar
  • 1/4 cup Light Brown Sugar packed
  • 1/2 teaspoon Pure Vanilla Extract
  • 1.5 Tablespoons Bourbon
  • 1 Tablespoon Tapioca Flour or cornstarch
  • 1.5 teaspoons Ground Cinnamon
  • 1/4 teaspoon Whole Nutmeg freshly grated
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Sea Salt
  • 1/4 cup Heavy Cream

Topping

  • 1 cup Sour Cream or Greek Yogurt
  • 1 Tablespoon White Sugar
  • 1/2 Tablespoon Bourbon

Other

  • 1.5 cups water

Recommended Products

Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
Stainless Steel Measuring Spoons
Cuisinart Large Food Processor
Stainless Steel Trivet Set
7 Inch Stainless Steel Cake Push Pan

Instructions

  • Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

Crust

  • Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.
  • Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
  • Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
  • Place pan with crust into freezer for 15 minutes.

Filling

  • Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.
  • Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
  • Hand blend in cream thoroughly.
  • Pour filling into the pan, on top of the graham cracker crust.

Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  • Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
  • Place cheesecake into pressure cooker using a sling.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 40 minutes. Allow a 15 minute natural release.
  • After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  • The center should be slightly soft, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping

  • Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake.
  • Let cool on wire rack for one hour.
  • Lightly cover and place in refrigerator overnight.  Remove Cheesecake from pan and serve.

Notes

If you do not have cinnamon, ginger and nutmeg, substitute with 2 teaspoons of Pumpkin Pie Spice or Allspice.
If you use a 7 inch pan, cut the cooking time to 35 minutes. For an 8 or 9 inch pan, using an 8 quart pressure cooker or larger, double the recipe.  Cook time is 35 minutes.
For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

More Instant Pot Pumpkin Dessert Recipes to Make.

  • Instant Pot Pumpkin Butterscotch Cake
  • Pressure Cooker Pumpkin Muffin Cheesecake Bites
  • Instant Pot Buttermilk Pumpkin Bread
  • Instant Pot Pumpkin Apple Butter

Nutrition

Nutrition Facts
Pressure Cooker Bourbon Pumpkin Pie Cheesecake
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 227mg10%
Potassium 109mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 3863IU77%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)!

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)

8.4K shares
  • 3.4K

August 5, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Judith Barbiaux says

    November 19, 2022 at 4:07 am

    Jill, I only have the 6″ Fat Daddio’s push pan. Will this recipe still work???

    Reply
    • Jill Selkowitz says

      January 17, 2023 at 3:30 pm

      No, the batter would overflow. Jill

      Reply
  2. Maryellen says

    June 7, 2021 at 6:12 am

    5 stars
    Pressured 28 minutes, used cornstarch,used your topping< individual slices, after I drizzled local Amish maple syrup, springform 7 inch flip the bottom over no lip remove easily with my 6 in spatula, cheesecake recipe is a keeper

    Reply
    • Jill Selkowitz says

      June 8, 2021 at 1:05 pm

      Thank you, Maryellen. I am lad you enjoyed this recipe. Jill

      Reply
  3. Preetha says

    January 23, 2018 at 7:34 am

    5 stars
    Hi Jill, you have mentioned that if using a 7 inch pan the cake will be taller than usual. Did you mean to say shorter ? as the pan will be bigger , will the cake not be shorter than how it will turn out in the 6 inch pan ?

    Reply
  4. Susan Porteous says

    December 20, 2017 at 3:53 pm

    This looks amazing and I want to make it for Xmas dinner. Can it be frozen or is it ok to keep in the fridge for a few days?

    Reply
  5. Pamela Nogara says

    September 25, 2017 at 4:38 am

    5 stars
    Do you think this would work in individual silicone cupcake forms? If so, I assume I need to reduce the cooking time.

    Reply
  6. Mimi says

    May 16, 2017 at 3:17 am

    5 stars
    I made this recipe and it came out great–tasty and also aesthetically pleasing. I notice that for this cheesecake, you do not mention multiplying everything by 1.5 for a 7-inch pan, as you do for the basic NY cheesecake. I know I can just do the standard recipe in the bigger pan and have a shorter cheesecake, but would something go wrong if I increased the amount of batter? Have you tested it? I really love the look of the very tall cake, and I am making it for my friend’s birthday, so the more impressive looking the better.

    Reply
  7. Mimi says

    April 27, 2017 at 4:20 am

    I have made your plain New York cheesecake in both the 6-inch and 7-onch pans, and I followed your instruction to make a 1.5 times recipe for the larger pan. I see no such instruction here. Should I not make half again as much for the bigger pan? Is it a bad idea for some reason?
    I plan to decorate with pecan halves, like in the picture. Are those added after the cake is fully cooled?
    Thank you!

    Reply
    • Jill says

      May 20, 2017 at 4:49 pm

      Hi Mimi~

      This cake is super tall and perfect for the 7 inch pan.

      Jill

      Reply
  8. Nikki says

    December 2, 2016 at 3:58 am

    What ratio of maple syrup and vanilla should be used? I’m taking this to a mom’s night out and want to skip the bourbon for that just in case 🙂 thanks!!

    Reply
  9. Brenda Bates says

    December 1, 2016 at 9:31 am

    Hi Jill –

    In another question, you said the ground ginger is on top of the cheesecake. Did you just sprinkle it on from the can? I’d like to do this too but am afraid it’ll dump too much at once.

    Also, you said ground ginger can be substituted for fresh – is it the same amount – 1/4 teaspoon?

    And I asked this question somewhere else but now can’t remember to go back to it, but if I want to make this and freeze, will it freeze ok with the sour cream topping?

    Thanks much –

    Brenda

    Reply
  10. Krista Clouse says

    November 23, 2016 at 7:01 am

    5 stars
    I just made this last night. I took it out of the push pan about an hour ago. It looks fabulous! I wish the instructions for the length of time in a 7″ pan had been written closer to the recipe – like (if you’re using a 7″ pan decrease the time to 35 minutes). I didn’t see it until it had already cooked. I’m assuming it will be just a bit more dense. It looks fabulous! Thank you for the recipe. Lesson learned – ready through to the very last comment!

    Reply
  11. Cindy says

    November 19, 2016 at 9:15 pm

    Will splenda work in place of the white sugar?

    Reply
  12. Janelle says

    November 16, 2016 at 10:02 pm

    If replacing the alcohol with maple syrup & vanilla extract, what would be the ratio of syrup to extract?

    Reply
  13. Teresa Marchese says

    November 5, 2016 at 3:40 pm

    Well, it’s too late now, but I wondered… was I supposed to put a cup of water in the liner under the trivet/spring form pan. The recipe says to cook under high pressure for 40 minutes biput I didn’t see that it said to add water to the pot. I’m under the impression water is required to get pressure. It’s been in there 20 minutes now, with water. Hope this is right?

    Reply
  14. Karen Knapp says

    November 4, 2016 at 2:55 pm

    Am I missing something? It looks like you have crystallized ginger in the picture with ingredients, but I don’t see it in the recipe, only ground ginger. Could you dice it and put it in the topping? And I am making this for Thanksgiving. Some people in attendance do not drink alcohol. Is there something else I can use? More vanilla? Thanks so much for your help – Karen

    Reply
    • Jill says

      November 4, 2016 at 3:03 pm

      Hi Karen~

      Ground ginger is used. The alcohol inside the cake will cook. As far as on top, vanilla or maple syrup would work well.

      Jill

      Reply
      • Karen Knapp says

        November 5, 2016 at 3:21 pm

        Thanks, Jill!

        Reply
  15. Bridget Booth says

    November 3, 2016 at 2:17 pm

    Hi. I used a 7 inch Fat Daddio pushpan for this, my first cheesecake. If I understood your directions it said to cook 35 minutes if using that size. You also said not to worry if initially middle looked undercooked.
    So I didn’t worry when it looked that way. Let it cool then into fridge now today onward to cutting. Taste is great.
    PS here in North Carolina its the season for picking pecans and walnuts so I had fresh pecans to decorate the cake with. Yum.

    Reply
  16. Karrie Griffin says

    October 25, 2016 at 6:45 am

    Can I use flour in place of the tapioca?

    Reply
    • Jill says

      October 25, 2016 at 12:25 pm

      Karrie, I wouldn’t…flour is much heavier. Corn starch, arrowroot, potato starch will work.

      Jill

      Reply
  17. Brenda Bazilio says

    October 20, 2016 at 11:18 am

    Do I have to use fresh nutmeg? Can sonething else be substitued?

    Reply
    • Jill says

      October 21, 2016 at 2:55 am

      Brenda~

      Ground nutmeg, Allspice.

      Jill

      Reply
  18. Colleen says

    October 9, 2016 at 8:20 am

    I’m not really alcohol savy and all i have on hand is jamison or baileys could i substitute either of those for the bourban?

    Reply
  19. Richellemabell says

    September 27, 2016 at 11:00 am

    Can I replace bourbon with brandy? I’m not really sure what the difference is flavour-wise between bourbon, whiskey, scotch or brandy. They all taste the same to me.

    Reply
    • Jill says

      September 28, 2016 at 12:42 am

      Hi Richelle~

      Sure, no problem. I bet it will be great with brandy.

      Jill

      Reply
  20. Kellie says

    September 26, 2016 at 12:10 pm

    I don’t have bourbon, only whiskey! Would that work?

    Reply
    • Jill says

      September 27, 2016 at 12:30 am

      Hi Kellie~

      Hahahahaha, whiskey would definitely work. I’m a Glenmorangie girl myself.

      Jill

      Reply
  21. Sheryl says

    September 10, 2016 at 5:26 am

    Can I use use half and half? Thanks.

    Reply
    • Jill says

      September 10, 2016 at 3:56 pm

      Hi Sheryl~

      Yes, you can use Half & Half. It will just lessen the richness and creaminess, but will cook fine.

      Jill

      Reply
  22. Leslie559 says

    September 9, 2016 at 10:04 am

    I’m wondering, for those concerned with the alcohol content, couldn’t you just bring the alcohol to a boil, which would burn off the alcohol and not the flavor. You would need to start with more than required, to make up for what is lost during the process, but you would be left with the flavor. Just an FYI (for those who may not know)…..most flavorings are made with 80% alcohol.

    Reply
  23. Kristin says

    September 3, 2016 at 4:07 pm

    5 stars
    I have it cooking as we speak! Used a maple burbon I think it will be lovely!! So excited for pumpkin everything

    Reply
    • Jill says

      September 4, 2016 at 2:50 am

      Hi Kristin~

      I love pumpkin too. Maple bourbon will be fabulous. Let me know how your Pake turns out.

      Jill

      Reply
  24. Andrea says

    August 29, 2016 at 9:20 am

    Hi, do you have a gluten free crust recommendation other than buying gluten free graham crackers which are probably pricey? I know I can get gluten free gingersnaps and might try those, but wondered if there might be something else. Considered a pecan/honey/cinnamon mixture as well.

    Reply
    • Jill says

      September 1, 2016 at 11:38 pm

      Hi Andrea~

      Anything can work as a crust, pretty much. I don’t know too much about gluten free products.

      Jill

      Reply
  25. Dawn Bott says

    August 8, 2016 at 9:59 pm

    OM-WOW!! I have an affinity for anything pumpkin so I know what’s next on my list!!

    Reply
    • Jill says

      August 10, 2016 at 11:19 am

      Hi Dawn~

      I love pumpkin too. 🙂 Thanks for stopping by my site.

      Jill

      Reply
  26. Cathleen says

    August 8, 2016 at 7:14 pm

    5 stars
    Thank you SO much! This is brilliant!

    Reply
    • Jill says

      August 9, 2016 at 4:54 pm

      Hi Cathleen~

      Thanks so much for your lovely comment. 🙂

      Jill

      Reply
  27. Cassandra says

    August 8, 2016 at 6:06 pm

    5 stars
    Any recommendations for Bourbon substitute? Bourbon flavoring ? Thanks

    Reply
    • Jill says

      August 8, 2016 at 6:36 pm

      Hi Cassandra~

      Do you want a non alcoholic substitute or a different liquor?

      Jill

      Reply
    • Chelsea says

      August 16, 2016 at 9:03 am

      Bourbon extract is available on Amazon if you can’t find it locally. A spiced rum would would also be good or just make it with some honey/maple syrup and complimentary spices (vanilla, allspice, cinnamon, etc) for a non alcoholic version.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome To My Kitchen

An image of Jill Selkowitz
Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

Memorial Day Recipes

Southern Baked Ham Buns

Southern Baked Ham Buns [Ham &…

Instant Pot Poor Mans Burnt Ends

Instant Pot Poor Man’s Burnt Ends…

Easy Coleslaw Recipe (Cole Slaw)

Easy Coleslaw Recipe (a/k/a Cole Slaw)…

Instant Pot Bang Bang Chicken

Instant Pot Bang Bang Chicken (Pressure…

Air Fryer

[facetwp facet="air_fryer"]

Instant Pot

[facetwp facet="instant_pot"]

Main

[facetwp facet="main"]

Popular

Instant Pot Greek Yogurt (Thick and…

Instant Pot New York Cheesecake #1 Best…

Instant Pot No Boil Yogurt [Cold Start…

Instant Pot No Knead Bread (Dutch Oven)…

Latest

Instant Pot Low Carb Wonton Soup [Recipe…

Sesame Garlic Noodles [w/Asian Flair]…

Instant Pot Low Carb UNStuffed Cabbage…

Brown Butter Honey Garlic Salmon…

Seasonal

Pressure Cooker Potato Salad with…

Instant Pot Bagels Lox and Cream Cheese…

Instant Pot Watermelon Baby Back Ribs…

Pressure Cooker Chinese Hot and Sour…

Featured on:

About | Contact | Work With Me | Privacy Policy | Sitemap
Copyright ©2023, This Old Gal. All Rights Reserved.
8.4K shares