Pumpkin pie with bourbon sauce

8 Servings

Ingredients

Quantity Ingredient
1 Refrigerated ready-to-use pie crust
1 15 oz can solid-pack pumpkins
¾ cup Packed brown sugar
1½ cup Half and half
2 larges Eggs
2 teaspoons Pumpkin pie spice
½ teaspoon Salt
1 cup Heavy whipping cream
3 tablespoons Packed brown sugar
2 tablespoons Bourbon whiskey

Directions

FILLING

BOURBON CREAM

Heat oven to 425°. Fit pie crust into a 9-inch pie plate following package directions. Turn crust under around rim and flute or crimp. Bake 3-5 minutes until dough looks dry. Place on wire rack.

Stir filling ingredients in a large bowl until blended. Pour into crust.

Bake 15 minutes. Reudce tempature to 350° and bake 40-45 minutes longer until a knife inserted near center comes out clean. Remove to a wire rack to cool.

Bourbon Cream: Beat the whipping cream, brown sugar and whiskey until soft peaks form when beaters are lifted. Serve on pie.

Recipe by: Woman's Day - 11/18/97 Posted to Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@...> on Nov 23, 1997

Related recipes