Pumpkin Cream Pie With Bourbon Whipped Cream

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, divided
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

 

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Author: Melissa Sperka

Serves: 8

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
• ½ cup heavy cream, divided
• 1 cup light brown sugar
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• 3 large eggs
• 1 deep dish refrigerated or homemade 9"pie crust
• For the whipped cream:
• 2 cup heavy cream
• ½ cup powdered sugar
• 1 Tbsp bourbon or 1 tsp pure vanilla extract
• pumpkin pie spice for dusting

Instructions

1. 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, ½ cup heavy cream, light brown sugar, pumpkin pie spice and salt. Whip until fully combined.
2. Add the eggs one at a time beating well after each addition.
3. Fit the pie crust into a 9" deep dish baking dish. Pour the filling into the crust.
4. Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.
5. Cool completely on a wire rack.
6. To make the whipped cream, whip 2 cup heavy cream, ½ cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
7. Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
8. Store chilled.

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