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Pumpkin Cream Pie with Bourbon Whipped Cream

Pumpkin Cream Pie With Bourbon Whipped Cream

Course Dessert, Pie
Cuisine American
Keyword bourbon-whipped-cream, chocolate-toffee-pie-pumpkin-pie, creamy-pumpkin-pie, pumpkin-cream-pie
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 4 hours
Servings 8 pieces
Author Melissa Sperka


  • 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
  • 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
  • Whipped cream:
  • 2 cup heavy cream
  • ½ cup powdered sugar
  • 1 Tbsp bourbon or 1 tsp pure vanilla extract
  • pumpkin pie spice for dusting


  • 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.
  • 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 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.