Email to Cat      

Foolproof Pumpkin Pie

Source of Recipe

From "Festive Holiday Recipes" by Addie Gundry


Recipe Introduction

"What's Thanksgiving without pumpkin pie? This traditional, made-from-scratch recipe is just like the pies you remember from your childhood; however, the bourbon whipped cream gives it an exciting new twist."

List of Ingredients

Pumpkin Pie:
â—¦ 1 (9-inch) pie crust, plus extra pie dough for decoration, if desired
â—¦ 2 cups canned pumpkin purée
â—¦ 1 ¼ cups evaporated milk
â—¦ 3 large eggs, beaten
â—¦ ½ cup granulated sugar
â—¦ ½ cup light brown sugar
â—¦ 1 teaspoon ground cinnamon
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon ground ginger
â—¦ ½ teaspoon grated nutmeg
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground cardamom

Bourbon Whipped Cream:
â—¦ 1 cup heavy cream
â—¦ 2 tablespoons powdered sugar
â—¦ 1 ½ tablespoons bourbon


Recipe

For the pumpkin pie:
Place the pie crust in the refrigerator while preparing the filling. Preheat the oven to 425° F.

In a medium bowl, whisk the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves and cardamom until combined. Pour the filling into the pie crust. Cut out fun shapes with the extra dough, if desired, and lay decoratively on top of the pie. Bake for 15 minutes.

Lower the oven temperature to 350° F and bake for an additional 35 to 40 minutes, or until the center of the pie jiggles slightly and the filling is set. Let cool completely on a wire rack.

For the bourbon whipped cream:
While the pie is cooling, whip the cream to medium stiff peaks. Slowly add the powdered sugar. Fold in the bourbon. Refrigerate until the pie is cool, then slice the pie and serve with the whipped cream.

Serves 6 to 8