Pumpkin Cream Pie With Bourbon Whipped Cream

• Produce

  • 1 15] oz can Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup Brown sugar, light
  • 1/2 cup Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 1 Pumpkin pie spice
  • 1/4 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 2 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Bourbon
  • 2 tbsp Bourbon plus

• Other

  • 1 Deep dish refrigerated or homemade 9"pie crust

Found on melissassouthernstylekitchen.com

Description

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
• ½ cup heavy cream, divided
• 1 cup light brown sugar
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• 3 large eggs
• 1 deep dish refrigerated or homemade 9pie crust
• For the whipped cream:
• 2 cup heavy cream
• ½ cup powdered sugar
• 1 Tbsp bourbon or 1 tsp pure vanilla extract
• pumpkin pie spice for dusting

Directions

• Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2 Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes. Add the pumpkin puree, ½ cup heavy cream, light brown sugar, pumpkin pie spice and salt. Whip until fully combined.
• Add the eggs one at a time beating well after each addition.
• Fit the pie crust into a 9 deep dish baking dish. Pour the filling into the crust.
• Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.
• Cool completely on a wire rack.
• To make the whipped cream, whip 2 cup heavy cream, ½ cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
• Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
• Store chilled.