Pumpkin Cream Pie With Bourbon Whipped Cream – Traditional pumpkin pie tends to evoke a strong love or hate response from people. Perhaps it’s because the traditional pie leaves dessert lovers a bit disappointed in taste and texture.

This pumpkin cream pie has a palate-pleasing creamy texture and just enough Kentucky bourbon to kick up the flavor of the filling and whipped cream.

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Ingredients

• For the filling:
• 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
• 1/2 cup heavy cream
• 1 cup light brown sugar
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 1 deep dish refrigerated or homemade 9″pie crust
• For the whipped cream:
• 2 cup heavy cream
• 1/2 cup powdered sugar
• 1 Tbsp bourbon or 1 tsp pure vanilla extract
• pumpkin pie spice for dusting

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Instructions:

1 ) Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2

2 ) Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes.

3 ) Add the pumpkin puree, 1/2 cup heavy cream, light brown sugar, pumpkin pie spice, and salt. Whip until fully combined.

4 ) Add the eggs one at a time beating well after each addition.

5 ) Fit the pie crust into a 9″ deep dish baking dish. Pour the filling into the crust.

6 ) Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.

7 ) Cool completely on a wire rack.

How to make the whipped cream:

1 ) Whip 2 cups heavy cream, 1/2 cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.

2 ) Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
Store chilled.

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