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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Helpful Kitchen Items:
Pumpkin Cream Pie With Bourbon Whipped Cream
Servings: 8 pieces
Calories: 595kcal
Ingredients
- 8 oz cream cheese softened
- 2 tablespoon bourbon plus 1 teaspoon pure vanilla extract or 2 teaspoon pure vanilla extract
- 1 15 oz can pumpkin puree
- ½ cup heavy cream
- 1 cup light brown sugar
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 deep dish refrigerated or homemade 9"pie crust
- Whipped cream:
- 2 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon bourbon or 1 teaspoon 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 tablespoon bourbon and 1 teaspoon pure vanilla or 2 teaspoon pure vanilla until light and fluffy. Around 2-3 minutes. Add the pumpkin puree, ½ 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, ½ cup powdered sugar, 1 tablespoon bourbon or 1 teaspoon pure vanilla extract until stiff peaks form.
- Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
- Store chilled.
Nutrition
Serving: 1serving | Calories: 595kcal | Carbohydrates: 53g | Protein: 10g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 435mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sarah
wow! It looks so good!
gail brown
I would love to put this revipe in my pinterest, but cannot find where to pin it. Can you help me out ?
Melissa
Hover over the Pin button at the top of the post with the share icons and pin.
Wanda Huff
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
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.
Penelope
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
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!
Melissa
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
Anonymous
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
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Melissa
Thanks Carol!
Carol at Wild Goose Tea
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!