Pumpkin Cream Pie With Bourbon Whipped Cream

Course Dessert, Pie

Cuisine American, Southern

Keyword bourbon-whipped-cream, pumpkin-cream-pie, pumpkin-pie-with-bourbon-whipped-cream

Prep Time 10

Cook Time 50

Cooling time 4

Servings pieces

Calories 595kcal

Author Melissa Sperka

Preheat the oven to 375°F. Lightly spray a 9-inch pie dish (deep dish) with cooking spray. Fit pie crust into the dish, crimp the edge.
Pumpkin Pie: In a medium mixing bowl, use an electric mixer on medium speed to whip the cream cheese, bourbon and vanilla extract until light and fluffy, around 2 minutes.
To the bowl, add the pumpkin puree, heavy cream, light brown sugar, pumpkin pie spice and salt. Whip on medium-high until fully combined.
Add the eggs one at a time beating well after each addition.
Pour the pumpkin mixture into the pie shell.
Bake in the preheated oven and bake for 50 minutes or until the center of the pie is set when gently shaken and golden brown. (You can also test the center with a toothpick.)
Remove from the oven, cool completely on a wire rack, then cover with plastic wrap and chill until serving.
Bourbon Whipped Cream: In a large bowl, use an electric mixer to whip 2 cups heavy cream, 1/2 cup powdered sugar, 1 Tbsp bourbon (or 1 tsp pure vanilla extract) until soft peaks form.
Spread bourbon whipped cream onto the cooled pie. Dust the top with additional pumpkin pie spice.
Slice and serve, store chilled.

Pumpkin - This recipe uses Libby pumpkin puree, not pumpkin pie filling. You could also adapt this recipe using sweet potato puree.
Keep in Mind with this Pie, it's all in the Mixing - Whip the filling thoroughly until the cream cheese has fully incorporated and the pumpkin mixture is smooth and prevent cracks.
Pie Shell - If you choose to use a frozen deep dish pie shell there's no need to thaw it prior to filling and baking.
Homemade Pie Dough - If you use my Flaky Pie Crust recipe, dock the bottom of the crust with a fork, line with a piece of parchment paper and fill it with dry beans or pie weights, and blind bake the crust prior to filling it. See the pie crust recipe for tips and tricks and how to par-bake a pie crust.
Maple Syrup - You could replace the bourbon in the pie filling with maple syrup.
Heavy Cream - You could use half and half or evaporated milk in place of heavy cream for the filling only.
Fresh Whipped Cream - You can use Cool Whip or a similar whipped topping in place of homemade whipped cream.
Bourbon - Bourbon can be replaced with vanilla extract, bourbon vanilla extract or you can use both, if you like.
Pumpkin Pie Spice Substitute- You can replace 2 teaspoons pumpkin pie spice and make your own for this recipe. Use 1 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/8 teaspoon ground allspice.