Pumpkin Pie With Bourbon Whipped Cream

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Ingredients:

• 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
• grating of fresh nutmeg or a little ground nutmeg

Preparation:

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 nutmeg.

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