Foolproof Pumpkin Pie
Anyone can handle this foolproof Thanksgiving dessert!
Everyone needs an easy holiday dessert recipe to complete their seasonal feast. This Foolproof Pumpkin Pie recipe is a guaranteed crowd pleaser! This easy pumpkin pie recipe is perfect for all levels of experience in the kitchen. While it's a family-favorite at both Thanksgiving and Christmas, you can really whip out this delicious dessert recipe at any time! This twist on pumpkin pie includes a recipe for bourbon whipped cream. We'll keep this part of the dessert reserved for the adults!
From the Chef: "What’s Thanksgiving without pumpkin pie? This traditional, made-from-scratch recipe is just like the pies you remember from your childhood; however, the bourbon whipped cream gives it an exciting new twist."
Serves6
Preparation Time30 min
Cooking Time50 min
Ingredients
- Pumpkin Pie
- 1 (9-inch) pie crust (store- bought or homemade), plus extra pie dough for decoration, if desired
- 2 cups canned pumpkin puree
- 1 1/4 cup evaporated milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon ground cardamom
- Bourbon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 1/2 tablespoon bourbon
Instructions
For the pumpkin pie:
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Place the pie crust in the refrigerator while preparing the filling. Preheat the oven to 425°F.
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In a medium bowl, whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and cardamom until combined.
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Pour the filling into the pie crust. Cut out fun shapes with the extra pie dough, if desired, and lay decoratively on top of the pie.
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Bake for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 35 to 40 minutes, or until the center of the pie jiggles slightly and the filling is set.
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Let cool completely on a wire rack.
For the bourbon whipped cream:
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While the pie is cooling, whip the cream to medium stiff peaks. Slowly add the powdered sugar. Fold in the bourbon.
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Refrigerate until the pie is cool, then slice the pie and serve with the whipped cream.
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