This Pumpkin Cream Pie With Bourbon Whipped Cream has a palate pleasing creamy texture and just enough Kentucky bourbon to kick up the flavor of the filling and whipped cream. It’s a real crowd pleaser and there’s never a piece leftover.
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. We began experimenting with different types of pumpkin pies when my Mom realized the classic pumpkin pie wasn’t really the star of the Thanksgiving dessert table. In fact, it was sometimes passed over for other pumpkin inspired desserts.
Fall Flavors Shine in this Pumpkin Cream Pie
Everyone has their own taste, of course, and I also love Pumpkin Spice Layered Lush and Pumpkin Bread as much as the next person. Wanting to keep with tradition we just knew there had to be a more creamy option. This is one of our experiments that went wildly right, and I had to share it with you too. Creamy with a little kick and piled high with fresh whipped cream, it’s a true winner in every sense of the word.
Keep in mind:
- It’s all in the mixing. Whip the filling thoroughly for the creamiest end result.
- Fresh whipped cream isn’t as stable as a whipped topping so, it’s best to make it the day you’re going to serve it.
- Chill both the pie and whipped cream thoroughly for the most desirable result.
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Pumpkin Cream Pie With Bourbon Whipped Cream
Prep Time10 mins
Cook Time50 mins
Cooling time4 hrs
Servings: 8 pieces
Ingredients
- 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
- 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. Chill until serving.
- 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.
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Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Carol at Wild Goose Tea says
What 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
Thanks Carol!
Anonymous says
Pumpkin 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
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Melissa says
Sure, 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
This 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
So 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
I 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
Hi 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
I would love to put this revipe in my pinterest, but cannot find where to pin it. Can you help me out ?
Melissa says
Hover over the Pin button at the top of the post with the share icons and pin.
Sarah says
wow! It looks so good!