Pumpkin pie made from fresh pumpkin flesh rather than canned puree is a different experience in terms of effort and reward. The flavor is less uniform but more interesting: lighter in color, slightly more delicate, with a natural sweetness that pairs well with a spice blend that goes beyond the usual cinnamon-only approach. Hard to beat. It uses coriander alongside the more familiar warm spices, which adds a faintly floral, citrusy note that makes the filling taste less one-dimensional. Sour cream in the filling is the less obvious choice here. I could eat this every Thanksgiving and not get tired of it.
But it adds a subtle tang that keeps the sweetened condensed milk from making the pie cloying. The filling goes together in a stand mixer, so it takes about five minutes of active work once your pumpkin is prepped. Bake until the edges are set and the center has just a slight wobble, then let it cool completely before slicing, which gives the filling time to firm up properly. The bourbon whipped cream is worth making: two tablespoons of good bourbon beaten into the heavy cream with powdered sugar is restrained enough that you taste the whiskey without it overwhelming the pie. Make the whipped cream right before serving rather than in advance.
Mix and Chill the Pumpkin Filling
Combine the pumpkin flesh, sweetened condensed milk, eggs, vanilla, brown sugar, sour cream, cinnamon, coriander, nutmeg, ginger, and salt in a stand mixer. Beat on high until fully combined. Refrigerate the filling while you prepare the pie crust to allow the flavors to settle.
Fill and Bake the Pie
Line a pie pan with your prepared crust and press it into shape. Pour the chilled pumpkin filling into the crust and bake at 350F for 35 to 40 minutes. The pie is done when the edges appear dry and set but the center still has a slight wobble. Allow to cool completely before slicing.
Make the Bourbon Whipped Cream
Combine 2 cups of heavy cream, 1 cup of powdered sugar, and 2 tablespoons of bourbon in a stand mixer. Beat on high for 3 to 5 minutes until the cream holds its shape. Serve a generous spoonful alongside each slice of pie.
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Homemade Pumpkin Pie with Bourbon Whipped Cream
- Total Time: 55 minutes
- Yield: Serves 8
Description
Made with fresh pumpkin flesh instead of canned puree, a spice blend that adds coriander alongside the usual cinnamon and nutmeg, and a layer of bourbon whipped cream beaten just before serving.
Ingredients
- 2 cups pumpkin flesh (homemade as above)
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 large eggs
- 1 tsp vanilla
- 2/3 cup brown sugar
- 1/3 cup sour cream
- 2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp fresh ground nutmeg
- 1/2 tsp ginger
- 1 teaspoon salt
- 2 cups heavy cream
- 1 cup powdered sugar
- 2 tbs good quality Bourbon
- One Pie Crust
Instructions
- Preheat oven to 350.
- Add all the filling ingredients to a stand mixer, and mix on high until combined. Place in the refrigerator to chill until ready to use.
- Line a pie pan with your pie crust and push into shape.
- Pour your filling into the prepared crust.
- Bake at 350 for 35-40 minutes or until the pie is set. The edges will appear dry, while the center will still look wet.
- Allow to cool before serving.
- For the whipped cream: Put all the whipped cream ingredients in a stand mixer and beat on high for 3-5 minutes, or until set.
- Serve and enjoy.
Notes
- Let the pie cool completely before slicing — the filling needs that time to firm up, and a warm cut gives you a runny center.
- The bourbon whipped cream is best made right before serving; made ahead, it deflates and needs a fresh whisk before it goes on the table.
- A slight wobble in the center when you take it out of the oven is correct — it firms up fully as it cools.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes. Use 15 ounces of pure canned pumpkin, not pie filling. Fresh pumpkin has a slightly more nuanced flavor, but canned works well and saves about an hour of roasting and pureeing.
How do I know when the pie is done?
The edges will look set and dry while the center still wobbles when you gently shake the pan. This is correct. The center firms up as it cools. Overbaking gives you a cracked top and rubbery texture.
Can I make the bourbon whipped cream ahead?
Whip it up to 2 hours ahead and refrigerate. It may deflate slightly, so give it a few strokes with a whisk before serving. The bourbon flavor gets more pronounced as it sits.
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