Pumpkin Cream Pie With Bourbon Whipped Cream – Traditional pumpkin pie tends to evoke a strong love or hate response from people. Perhaps it’s because the traditional pie leaves dessert lovers a bit disappointed in taste and texture. This pumpkin cream pie has a palate pleasing creamy texture and just enough Kentucky bourbon to kick up the flavor of the filling and whipped cream.
Ingredients you’ll need:
For the filling:
8 oz cream cheese, softened
2 Tbsp bourbon plus 1 tsp pure vanilla extract or 2 tsp pure vanilla extract
1 [15] oz can pumpkin puree
1/2 cup heavy cream
1 cup light brown sugar
2 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 deep dish refrigerated or homemade 9″pie crust
For the whipped cream:
2 cup heavy cream
1/2 cup powdered sugar
1 Tbsp bourbon or 1 tsp pure vanilla extract
pumpkin pie spice for dusting
Directions:
Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2 Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes. Add the pumpkin puree, 1/2 cup heavy cream, light brown sugar, pumpkin pie spice and salt. Whip until fully combined.
Add the eggs one at a time beating well after each addition.
Fit the pie crust into a 9″ deep dish baking dish. Pour the filling into the crust. Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken. Cool completely on a wire rack.
To make the whipped cream, whip 2 cup heavy cream, 1/2 cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
Spread onto the cooled pie. Dust the top with additional pumpkin pie spice. Store chilled. Yield: 8 pieces
Pumpkin Cream Pie With Bourbon Whipped Cream
Ingredients
- For the filling:
- 8 oz cream cheese softened
- 2 Tbsp bourbon plus 1 tsp pure vanilla extract or 2 tsp pure vanilla extract
- 1 [15] oz can pumpkin puree
- 1/2 cup heavy cream
- 1 cup light brown sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 deep dish refrigerated or homemade 9"pie crust
- For the whipped cream:
- 2 cup heavy cream
- 1/2 cup powdered sugar
- 1 Tbsp bourbon or 1 tsp pure vanilla extract
- pumpkin pie spice for dusting
Instructions
- Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2 Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes. Add the pumpkin puree, 1/2 cup heavy cream, light brown sugar, pumpkin pie spice and salt. Whip until fully combined.
- Add the eggs one at a time beating well after each addition.
- Fit the pie crust into a 9" deep dish baking dish. Pour the filling into the crust.
- Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.
- Cool completely on a wire rack.
- To make the whipped cream, whip 2 cup heavy cream, 1/2 cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
- Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
- Store chilled.
Carol at Wild Goose Tea says
November 6, 2014 at 5:34 pmWhat a spectacular pie with a little zip to put it over the top.
I have had bourbon in pecan pie, but not pumpkin and in the whipped cream too. Wow, I am putting this recipe aside!
Melissa says
November 6, 2014 at 6:27 pmThanks Carol!
Anonymous says
November 25, 2014 at 5:20 amPumpkin pie does not rate very high in our country’s cuisine. I would love to try it but dont see pumpkin pie spices inour grocery stores .
can you tell me what they are?
kathryn says
November 13, 2017 at 7:07 pm1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Melissa says
November 25, 2014 at 12:05 pmSure, you can very easily make your own. This is a link to my list of Baking Ingredient Substitutions and if you scroll down, I give the recipe for homemade pumpkin pie spice.
https://www.melissassouthernstylekitchen.com/2013/09/baking-ingredient-substitutions.html
Penelope says
November 9, 2015 at 3:35 pmThis pie is amazing! I didn’t have a refrigerated pie crust so I used a graham cracker crust and it was still awesome. Next time I make it I will definitely use regular piecrust. This will become a Thanksgiving staple at my house.
Melissa says
November 9, 2015 at 10:00 pmSo happy you loved this one, we do too. It makes me happy to know you’ll be including it in your holiday celebrations. I think the graham cracker crust was a nice way to change it up. Well done!
Wanda Huff says
November 12, 2017 at 5:16 pmI noticed in the filling part of the recipe, 1/2 cup heavy cream, divided. I don’t see what the division is nor where it goes. Can you clarify that for me. I want to make this pie! Sounds wonderful.
Melissa says
November 12, 2017 at 7:04 pmHi Wanda, the word “divided” didn’t belong there. 1/2 cup cream goes into the filling. The remaining cream is for the whipped cream.
gail brown says
November 12, 2017 at 9:03 pmI would love to put this revipe in my pinterest, but cannot find where to pin it. Can you help me out ?
Melissa says
November 12, 2017 at 9:13 pmHover over the Pin button at the top of the post with the share icons and pin.