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Pumpkin Pie With Bourbon Whipped Cream


Sprinkle this tasty pumpkin pie with chopped pecans or cinnamon sugar just before serving, or grate a little fresh nutmeg over the whipped cream topping.


  • 1 1/4 cups pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 9-inch pie crust, unbaked
  • .
  • Bourbon Whipped Cream
  • 1 1/2 cups prepared sweetened whipped cream or whipped topping
  • 2 tablespoons good bourbon
  • 1/2 cup chopped pecans, optional
  • cinnamon sugar or a grating of fresh nutmeg


In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 30 to 35 minutes longer, until pumpkin pie is set. Cool and serve with Bourbon Whipped Cream.

Blend Bourbon Whipped Cream ingredients together. Spoon a dollop of the topping on each serving; sprinkle each with chopped pecans or a little cinnamon sugar or nutmeg.

More Pumpkin Pie Recipes
Perfect Pumpkin Pie
Classic Pumpkin Pie
No-Bake Pumpkin Butter Pie
Autumn Pumpkin Pie
Pumpkin Recipes
Pumpkin Pies

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