Hey there, dessert lovers!
Get ready to drool because I have a treat for you!
Today, I’m diving into the world of pumpkin pie with a twist. It’s not just any pumpkin pie—it’s topped with bourbon whipped cream!
Talk about a flavor explosion!
This recipe is perfect for those cozy fall gatherings or just a sweet night in.
Trust me, you won’t want to miss this deliciousness! Let’s get baking!
| Preparation Time | 60-90 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 110-150 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 ready-made pie crust
- 1 can (15 oz) pumpkin puree
- 2 large room-temperature eggs
- 3/4 cup lightly packed light brown sugar
- 1 tablespoon pumpkin spice blend
- 1/2 teaspoon kosher salt
- 2 tablespoons bourbon
- 1 tablespoon vanilla essence
- 1 1/2 cups (12 oz) evaporated milk
- Homemade whipped cream for topping
Step 1: Prepare and Chill the Pie Dough
Prepare one half of your perfect pie crust recipe according to directions.
Form the dough into a disk shape and place it in the fridge to chill for at least 30 minutes.
Step 2: Roll Out and Shape the Pie Crust
Remove the pie dough from the fridge.
On a lightly floured work surface, roll out the dough to about ¼ inch thick and approximately 2 inches wider than your pie pan.
Carefully transfer the rolled-out dough into the pie pan, allowing any excess to hang over the edges.
Poke the bottom of the crust a few times with a fork to let air escape during baking.
Trim away any undesired excess dough and crimp, curl, or decorate the edges as you prefer.
Step 3: Pre-Bake the Pie Crust
Chill the prepared pie crust in the freezer for at least 30 minutes to prevent shrinking.
Preheat the oven to 425°F during this time.
Once chilled, place a piece of parchment paper or heavy-duty aluminum foil inside the pie crust and fill it with pie weights, uncooked rice, or dry beans.
Bake the weighted crust at 425°F for 15 minutes.
Carefully remove the parchment paper and pie weights, then return the crust to the oven to bake for an additional 5 minutes or until the bottom is just starting to brown.
Remove from the oven and set aside.
Step 4: Make the Pumpkin Pie Filling
In a large bowl, mix together the pumpkin puree, beaten eggs, brown sugar, pumpkin pie spice, salt, bourbon, and vanilla extract until fully combined.
Gradually stir in the evaporated milk until the filling is thin and soupy in texture.
Step 5: Assemble and Bake the Pie
Carefully pour the prepared pumpkin filling into the par-baked pie crust.
Bake at 425°F for 15 minutes.
Then, reduce the oven temperature to 350°F and continue baking for another 25-40 minutes, or until a toothpick inserted near the center comes out clean.
If the crust begins to darken too much before the filling is set, you can cover the edges with aluminum foil to prevent burning.
Step 6: Cool the Pie and Serve
Allow the pie to cool for at least 2 hours to let the filling fully set.
Serve immediately with homemade whipped cream, or refrigerate for later enjoyment.
