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
Units
- 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