It’s a rule:
No Thanksgiving menu is complete without a good pumpkin pie recipe. We all have our favorite “OTT” dish for the day… (other than turkey).
But there’s nothing that says fall quite like pumpkin pie.
It’s also a rule:
That if you want to survive the preparation for this perfect day of stellar stuffing (and we don’t mean the turkey)… you need to cut some corners.
Not everything must be made from scratch.
In fact, not everything should be made from scratch.
Choose 2-3 feature dishes and pull out all the stops. Round out the rest of your menu with some extra easy, but elegant dishes that have a surprise elevation.
Like our pumpkin pie recipe with bourbon whipped cream.
Befriend the can.
You can. And nobody will know, Foodie. (Except us… but we’ll take your secret to the grave.)
There are many wonderful pumpkin pie recipes out there that go the extra mile. They involve roasting fresh pumpkin, which is indeed very fresh and seasonal this time of year.
We’re all about using seasonal and local ingredients, but sometimes a Foodie has to find a more fastidious way.
Canned pumpkin puree is a wonderful alternative. For the perfect pumpkin pie recipe, it’s all about creating the perfect custard, with the perfect spice. And the canned variety works beautifully.
Must Haves:
- pure vanilla extract (no vanilla “flavor” allowed)
- sweetened condensed milk
- pumpkin pie spice (make our simple blend or purchase your favorite)
- a high quality pre-made crust
You heard us right.
Who can resist a buttery, flaky pie crust? We can’t.
But we can resist an extra hour of hard labor when we have 4, 5, 6, or more other critical dishes to get on the buffet.
Remember, with pumpkin pie, the filling is the star. With the right pre-made pie crust and a couple other tricks up your sleeve, your guests will swoon.
Here’s a pre-made pie crust we like that’s widely available, from Wholly Wholesome:
Wholly Wholesome Organic Traditional 9″ Pie Shells
Now for those sneaky little tricks.
Add a little something unexpected to your custard.
Our pumpkin pie recipe has a little bit of black pepper that adds that je ne sais quoi.
That’s French for, “this tastes extra delicious and I don’t know why.” (Our translation of course… it’s not literal, French Foodies!)
But there’s more… Booze up while you whip up.
Add a little bourbon to your whipped cream.
If you have littles, we recommend preparing your whipped cream without the bourbon first. Portion a little off to the side for the kiddos. Then add your bourbon for a final, quick whip to incorporate.
Pro Tips.
This is a perfect make-ahead dessert. After it cools, gently cover and refrigerate your pie.
Pumpkin pie is delicious served chilled or at room temperature.
When ready to serve, dollop our boozy Bourbon Whipped Cream atop a slice of pie and enjoy! No after dinner drink required!
Now for a few important tips…
Pro Tip #1: Watch your pie carefully during the final 5-7 minutes to ensure you don’t over bake it. The center of the pie should slightly wobble when you remove it from the oven.
As the pie cools on the cooling rack, it continues to cook from the outside in. Achieving a nice custard without cracks = success!
Pro Tip #2: Ensure your oven is calibrated to the proper temperature so your pie isn’t a fail. It’s easy to do with an economical oven thermometer. We like this one from Rubbermaid.
Pro Tip #3: Invest in a good pie cutter/server like this one with a serrated edge, so your slices come out clean and with the crust intact.
Pro Tip #4: Always place your unbaked pie on a pre-heated baking sheet. This will ensure even browning on the bottom. It will also help with stability when putting it in, and pulling it out, of the oven.
jump to recipe Check out the 2018 Thanksgiving Menu
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings |
- 1, 9 inch unbaked pie crust
- 1, 15 ounce can pumpkin puree
- 1, 14 ounce can sweetened condensed milk
- 2 large eggs
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar for a sweeter whipped cream, add 1 additional tablespoon
- 1 ounce bourbon or 2 tablespoons
- 1/2 teaspoon pure vanilla extract
Ingredients
Pumpkin Pie
Bourbon Whipped Cream
| |
- Prepare pie crust according to package instructions. May need to thaw.
- Position an oven rack in the lower third of the oven with the baking sheet. Preheat oven to 425 degrees Fahrenheit.
- Prepare ingredients.
- In a 2 quart measuring cup or large bowl, combine sweetened condensed milk, eggs, spices, salt and pepper.
- Whisk until well incorporated and smooth.
- With hot pads, remove preheated baking sheet from the oven. Place on a heat-proof, flat surface near the oven. Place pie shell on the baking sheet. Pour filling into pie crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit. Continue baking for 30-35 minutes. The center of the pie will be slightly jiggly and continue to set as it cools.
- Place pie on a cooling rack to cool. Serve immediately after cooling or if making ahead, store covered in the refrigerator.
- Place a medium bowl and metal whisk or beaters from a hand held mixer in the freezer for 15-20 minutes. Prepare ingredients. Ensure heavy cream remains in the refrigerator until ready to use.
- Place all ingredients in a chilled bowl. With a hand-held mixer, begin beating on low-speed and increase to medium-high until soft or stiff peaks are formed. Alternately, with a metal whisk, whisk until the cream reaches soft or stiff peaks. If making ahead, re-whisk for about 20-30 seconds.
Whipped cream can be made up to 1 day in advance. Cover tightly with plastic wrap and refrigerate. When ready to serve, refresh the whipped cream by briefly hand-whisking to fluff it up a bit.
Splurge for the heavy whipping cream vs. standard whipping cream for its high butterfat content.
You’ll enjoy a much creamier and decadent consistency.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.
