Easy Pumpkin Pie with Bourbon Whipped Cream
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Ingredients
Pumpkin Pie
  • 1,9 inch unbaked pie crust
  • 1,15 ounce can pumpkin puree
  • 1,14 ounce can sweetened condensed milk
  • 2large eggs
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2teaspoon sea salt
  • 1/8teaspoon ground black pepper
Bourbon Whipped Cream
  • 1cup heavy whipping cream
  • 2tablespoons powdered sugarfor a sweeter whipped cream, add 1 additional tablespoon
  • 1 ounce bourbonor 2 tablespoons
  • 1/2teaspoon pure vanilla extract
Instructions
Pumpkin Pie
  1. Prepare pie crust according to package instructions. May need to thaw.
  2. Position an oven rack in the lower third of the oven with the baking sheet. Preheat oven to 425 degrees Fahrenheit.
  3. Prepare ingredients.
  4. In a 2 quart measuring cup or large bowl, combine sweetened condensed milk, eggs, spices, salt and pepper.
  5. Whisk until well incorporated and smooth.
  6. 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.
  7. Place pie on a cooling rack to cool. Serve immediately after cooling or if making ahead, store covered in the refrigerator.
Bourbon Whipped Cream
  1. 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.
  2. 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.
Recipe Notes

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.