Monday, November 24

Pumpkin Pie with Bourbon Whipped Cream

Classic pumpkin pie with a flakey homemade crust and smooth spiced filling

Pumpkin Pie with Bourbon Whipped Cream

I've made two whole pumpkin pies in the last week and I'm about to make my third on Thursday for Thanksgiving. I've been testing recipes ahead of time and think that I came up with the perfect pumpkin pie to make for my in-laws. It starts with my go-to pie dough recipe, although you can sub in whatever pie dough you like best or even use store-bought because pumpkin pie is all about the filling. This pumpkin filling is sweet and flavored with cinnamon and ginger, but it's not too overpowering that you can't taste the pumpkin. As it bakes, the filling puffs up to create this incredibly smooth and soft mousse-like center. I served it with a homemade bourbon whipped cream that adds a little extra flavor on top.

P.S. Still planning your Thanksgiving meal? Check out my favorite recipes here or on Pinterest.

Related Recipes:
- Gooey Pumpkin Butter Bars
- Pecan Pie
- Plum Tartlets

Pumpkin Pie with Bourbon Whipped Cream:
1 1/4 c. + 1 tbsp. all-purpose flour
1 stick (8 oz.) cold butter, diced
1/2 c. + 1/2 tbsp. white sugar
15 oz. can of pumpkin puree (not pumpkin pie filling)
2 c. heavy cream
2 eggs
1 egg yolk
1 tbsp. molasses
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1 tsp. salt
1/4 c. ice cold water
1 tbsp. powdered sugar
1 tsp. bourbon

For Crust
  • Pulse together 1 1/4 c. flour, 1/2 tbsp. sugar, and 1/2 tsp. salt in a food processor.
  • Add in the butter and pulse to the size of peas.
  • Stir in the cold water until it just forms a ball, then flatten into a disk and cover with plastic wrap.
  • Refrigerate the dough for at least an hour, and up to a few days in advance.
For Pie
  • Preheat your oven to 375F.
  • When the dough is cold, roll it out on a floured surface to about 1/4-1/8" thick and fit into a 9" pie pan.
  • Fill the pie with pie weights or dried beans and bake for 25-30 minutes, or until set and lightly golden. Remove the weights.
  • Meanwhile, combine the pumpkin, eggs and yolk, 1 1/4 c. heavy cream, 1/2 c. sugar, molasses, cinnamon, ginger, and 1/2 tsp. salt in a large mixing bowl and whisk until smooth.
  • Pour the filling into the hot crust and return to the oven.
  • Bake the pie for about 45-55 minutes, or until it is just barely jiggly in the center.
  • Let cool before slicing and serving.
For Whipped Cream
  • Combine 3/4 c. heavy cream, bourbon, and powdered sugar in a bowl and whip until soft peaks form.

Serves eight-ten