2Tbspbourbon plus 1 tsp pure vanilla extract or 2 tsp pure vanilla extract
115 ozcan pumpkin puree
1/2cupheavy cream
1cuplight brown sugar
2tsppumpkin pie spice
1/4tspsalt
3largeeggs
1deep dish refrigerated or homemade 9"pie crust
Whipped cream:
2cupheavy cream
1/2cuppowdered sugar
1Tbspbourbon 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.