Pumpkin Pie With Bourbon Whipped Cream Recipe

As autumn's golden hues begin to paint the landscape, our thoughts inevitably turn to Thanksgiving. And what is Thanksgiving without the iconic pumpkin pie gracing our tables?  

An iconic American dessert that captures the essence of autumn in every delicious bite, pumpkin pie features a golden crust and a delicious, earthy pumpkin puree center. Blended with signature Autumn-inspired spices and cooked until velvety-but-firm, pumpkin pie is a staple on our Thanksgiving dessert menu {but we won’t judge if you want to make it year-round}.  

Bourbon Whipped Cream is a twist on the classic topping, packing a punch in every bite. Elevating any dessert, whipped cream is made by – you guessed it - whipping heavy cream until it reaches a light and airy consistency. The addition of bourbon adds notes of caramel, oak, and vanilla and instantly adds a boozy kick that enhances traditional pumpkin pie.   

A Few Key Ingredients: 

• Bourbon– A lighter bourbon will create a milder tasting whipped cream, while a darker whiskey will create a richer one.  
• Pumpkin puree – The star of the show, pumpkin puree provides a sweet and earthy pie base.  
• Ginger – We use ground ginger to add a sweet and spicy punch.  

Baking your Pumpkin Pie with Bourbon Whipped Cream in our elegant Signature White Ruffle Pie Dish allows you to easily and stylishly transfer it from the oven to the table. You can pre-slice pieces of pie and place them on salad plates for guests to easily choose from. Setting out matching utensils as well as napkins, such as our favorite linen napkins, will help complete the serving look. If your guests are coffee drinkers, be sure to set out matching or complementary mugs so guests can have a steaming cup to accompany their pie.   

Pumpkin Pie with Bourbon Whipped Cream 

Yields 1 pie, Serves 6-8 

Ingredients 

FOR THE CRUST: 

• 1 cup all-purpose flour 
• 3 tablespoons granulated sugar 
• 1/2 teaspoon salt 
• 1/2 cup yellow cornmeal, medium grind 
• 1 stick cold salted butter, cut into cubes 
• 1 large egg yolk 
• 2-4 tablespoons ice water 

FOR THE FILLING: 

• 1 (15 oz.) can pumpkin puree 
• 1&1/4 cups evaporated milk 
• 1 large egg, at room temperature 
• 3 large egg yolks, at room temperature 
• 1/2 cup granulated sugar 
• 1/2 cup light brown sugar 

• 2 tablespoons all-purpose flour 
• 1/2 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 1 teaspoon ground ginger 
• 1/8 teaspoon ground cloves 
• Zest of 1 orange 

FOR THE WHIPPED CREAM: 

• 3/4 cup cold heavy whipping cream 
• 2 tablespoons confectioners sugar 
• 1 tablespoon bourbon 

Instructions: 

FOR THE CRUST: 

There are two ways to make this crust. One is with a food processor and one is with a pastry blender/dough cutter.  

• If using a food processor, start by combining the dry ingredients and pulse a few times.  
• Add in the chopped cold butter and pulse until the mixture looks like large peas. 
• Add in egg yolk and water with the processor running, then pulse until the dough holds together. Note: Don’t over-mix or the dough will become dense. 

• Roll dough up into a ball, wrap in plastic wrap and refrigerate for 1 hour or up to 2 days. 
• If using a pastry blender, start out by whisking your dry ingredients for the crust. Add in 1 stick of cold butter that has been cut into cubes.  
• Using your pastry blender, cut the butter into the flour until it resembles small peas.  
• Add in the egg yolk and water and stir to combine. If it’s a little too crumbly to hold together, add 1-2 more tablespoons of ice water.  
• Wrap up and refrigerate for 1 hour or up to 2 days. When the dough has been properly chilled, you need to “blind bake” it.  
• Preheat oven to 350 degrees and roll out the dough on a lightly floured surface. Roll it out to a 12″ circle and transfer to a pie pan, trimming and crimping the edges with your fingers.  

Note: If the dough cracks, simply use your fingers to press it back together.  

• Line dough with parchment paper and fill it with dry beans, dry rice or baking weights. This helps the crust keep its shape.  
• Bake for 15 minutes and then remove from oven to cool completely. Remove parchment paper and weights. 

FOR THE FILLING: 

• Bring the oven temperature down to 325 degrees. 
• In a large bowl, combine all the filling ingredients and whisk to combine. You want the mixture to be smooth.  
• Place the pie pan on a baking sheet to make it easy to transfer and pour the filling into the crust.  
• Gently transfer the baking sheet+pie to the oven and bake for 55-65 minutes or until set on the edges but still slightly wobbly in the center (it will continue to set).  

Note: If the crust is browning too much, lightly drape aluminum foil on top. 

• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours and then place in the refrigerator for a few hours or overnight. Decorate with whipped cream (see below). 

FOR THE WHIPPED CREAM: 

• In a mixing bowl fitted with a whisk attachment (or with a hand mixer), whip the heavy cream and confections sugar on medium high speed until medium peaks form, about 3-4 minutes.  
• Gently fold in bourbon and either use immediately or store in the refrigerator until ready to use. 
• Allow to cool completely for at least 3 hours and then place in the refrigerator for a few hours or overnight. Decorate pie with whipped cream (optional). 

Recipe Courtesy of: Elisabeth and Butter 

Serve It Up

This pie dish features our classic Signature White style, including hand-painted brushstrokes, a ruffled edge, and white and cream coloring.
	Our Dusk Give Thanks Salad Plate features a color palette of gold foil and earth tones inspired by evening skies and pairs perfectly with your holiday table.