Last night as Stephen and I were chatting over dinner, we started to talk about Thanksgiving and what we were looking forward to most. We both agreed that we could live without having turkey (or any main entrée for that matter). It’s not that we don’t enjoy turkey, and we certainly love the leftovers, we just don’t think it’s worth all the effort. Now, will we still have a turkey on Thanksgiving? Of course! But it’s not the main attraction to me.
If I had my way, I would just have stuffing with gravy and pumpkin pie. Now, I was not always a big fan of pumpkin pie, or pie for that matter. I always loved the flavor and spices that come along with pumpkin, but the texture was something less than desirable. Maybe I got used to it, maybe I grew up and just realized what I was missing, or maybe my palate changed. I don’t know, but I know that pumpkin pie has become my all time favorite part of Thanksgiving.
Personally, I love pumpkin pie just by itself, but I think that what helps set this pie apart from others is the homemade bourbon whipped cream. It is simply divine. You could use whipped cream from a can, but trust me, the taste will not be the same. There is nothing like homemade whipped cream. And it has bourbon in it, so how could you go wrong?
Bourbon Spiked Pumpkin Pie - makes filling for one 9-inch pie (You may have a little leftover depending on the depth of your pie plate)
adapted from Bride & Groom: First and Forever Cookbook
- 1 9-inch pie crust recipe
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 2 eggs
- 1 can pumpkin (15 ounces)
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- 1 tablespoon milk
- Preheat the oven to 400F. Remove the pie plate from the refrigerator and pierce the bottom of the crust with a fork a few times to prevent it from bubbling. Line it with aluminum foil, folding the excess foil over the edges. Fill it with pie weights. *Note: If you do not have pie weights, you can use coins, beans or rice instead. Bake on a rimmed baking sheet on the 2nd to lowest rack in the oven for 15 minutes. Carefully remove the foil and weights, rotate the baking sheet, and bake until the crust is light golden brown, 5-10 additional minutes. Remove the pie plate and baking sheet from the oven.
- Adjust the oven to 425F. Stir together the sugar, kosher salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Set aside.
- Whisk the eggs in a large bowl. Add the pumpkin, cream, vanilla, bourbon, and the sugar-and-spice mixture and mix well.
- Brush the entire crust with an egg wash. Fill the shell to the rim with the pumpkin mixture. (Depending on the pie shell and the dish, you may have as much as 1/3 cup of the pumpkin mixture left over.)
- Bake for 15 minutes. Reduce the oven to 350F and bake until the pie is set in the center, 40 to 50 minutes more. (The filling will still jiggle when moved.) Transfer the pie to a wire rack and let it cool completely. *Note: I find that because my pie plate is pretty shallow that I only need to bake my pie for about 35 mins at 350F. But if you have a deep pie plate you may have to cook it for the 40-50 mins.
Ingredients for Bourbon Whipped Cream
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon bourbon, plus more as needed
Directions for Bourbon Whipped Cream
- Combine the cream, sugar, and 1 tablespoon bourbon in a metal bowl. (Metal bowls will stay colder, yielding a better whip.)
- Beat on high until soft peaks form, about 1 minute. The cream should slowly fall over forward when lifted with a whisk.
- Add more bourbon, if desired.