Well-Spiced Classic Pumpkin Pie Recipe with Bourbon Whipped Cream
Hi There Foodie Friend and welcome to my Classic Pumpkin Pie Recipe with Bourbon Whipped Cream. This pumpkin pie recipe is like many others but with a really big hit of fall spices. And the bourbon whipped cream, it adds a splash of something new and exciting to our old favorite.
I love my pumpkin pie just the way it is.
I love my pumpkin pie to be fridge-cold, firmer than it is soft and very very spicy.
I want my pumpkin pie to have a crust and to contain a filling of pumpkin, spices, eggs, evaporated milk, sugar and nothing else. No getting fancy and adding cream cheese or anything like that.
I want every mouthful of my pumpkin pie to be two-thirds pie to one-third whipped cream. (I smooth my dollop of whipped cream out over the top surface of the pie slice before eating to help attain this ratio).
My pumpkin pie requirements leave very little room for improvisation. And so I decided to not improvise and to give you my classic pumpkin pie recipe.
Today I’m sharing the pumpkin pie recipe that I make every year and that I learned to make from my mom.
It’s basically the recipe taken from E. D. Smith’s brand of pumpkin purée but with extra fall spices and less evaporated milk (I’m not sure if my mom reduces the milk or if I’m the only one who does). The extra spices are for a blast of numbing fall flavor. The reduction in milk, for a firmer texture.
The only real riff I’m taking on this classic pumpkin pie recipe is to add some fun to the whipped cream. A little bit of bourbon goes a long way. A long way to making me very very happy at the end of a meal.
Note: I also whip up plain sweetened cream for the kids. Make sure you store and serve the two whipped creams in different containers so that you don’t end up with tipsy children, or disappointed adults.
- 1 (9-inch) deep dish pie crust
- 2 eggs, lightly beaten
- 1 (15 oz) can pure pumpkin purée
- 1 cup packed brown sugar
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. salt
- ⅔ cup evaporated milk
- 1 cup heavy whipping cream
- 1 Tbsp. bourbon
- 1 tsp. vanilla
- 3 Tbps. icing sugar
- Preheat oven to 425ºF.
- In a large bowl combine the eggs, pumpkin, sugar, cinnamon, nutmeg, ginger, cloves and salt. Swirl in the evaporated milk using a whisk to combine it evenly into a bowlful of autumnal olfactory heaven.
- Prepare your pie shell as for a single crust pie but do not bake. Pour the well-spiced filling into the pie shell. Bake for 15 minutes. Reduce temperature to 350ºF and bake until a clean knife inserted into the center of the pie comes out clean or mostly clean, 30-35 minutes.
- Meanwhile, measure the whipping cream, bourbon, vanilla and icing sugar into a large bowl. Beat with an electric mixer until stiff peaks form. Cover and chill until serving.
- Cool the pie on a rack. While the pie can be eaten immediately, for best results refrigerate the pie for at least 3 hours after baking and cooling. Slice and serve it cold with dollops of cold bourbon whipped cream on top.