Spicy Pumpkin Pie with Bourbon Cream - Cincinnati News, FOX19-WXIX TV

Spicy Pumpkin Pie with Bourbon Cream

Spicy Pumpkin Pie with Bourbon Cream

Makes one 9-inch pie

 

Prep time: 25  minutes

Bake time: 40-45 minutes

Make ahead: Can be made 2 days ahead and chilled until ready to serve.  Bourbon Cream can be made several hours in advance and chilled until ready to serve.

 

1 9-inch unbaked pie shell

1 cup packed brown sugar

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 -1/2 cups canned solid pack pumpkin (not pie filling)

2 tablespoons molasses

3 large eggs

1 cup heavy  cream

 

Preheat oven to 375ºF. Set pastry shell aside.

In the bowl of an electric mixer combine the sugars, flour, salt and spices to blend.   Add the pumpkin, molasses, eggs and cream. Mix just to combine. Pour mixture into crust.  Bake 40- 45 minutes until the filling is set in the center.   Cool on a wire rack.

 

Bourbon Cream

1 cup heavy cream

2 tablespoons sugar

1-1/2 tablespoons Bourbon (or to taste)

 

In the bowl of an electric mixer, combine heavy cream, sugar and bourbon. Beat until soft peaks form.  Chill until ready to serve.

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