Pumpkin pie with bourbon sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Refrigerated ready-to-use pie crust | |
| 1 | 15 oz can solid-pack pumpkins | |
| ¾ | cup | Packed brown sugar |
| 1½ | cup | Half and half |
| 2 | larges | Eggs |
| 2 | teaspoons | Pumpkin pie spice |
| ½ | teaspoon | Salt |
| 1 | cup | Heavy whipping cream |
| 3 | tablespoons | Packed brown sugar |
| 2 | tablespoons | Bourbon whiskey |
Directions
FILLING
BOURBON CREAM
Heat oven to 425°. Fit pie crust into a 9-inch pie plate following package directions. Turn crust under around rim and flute or crimp. Bake 3-5 minutes until dough looks dry. Place on wire rack.
Stir filling ingredients in a large bowl until blended. Pour into crust.
Bake 15 minutes. Reudce tempature to 350° and bake 40-45 minutes longer until a knife inserted near center comes out clean. Remove to a wire rack to cool.
Bourbon Cream: Beat the whipping cream, brown sugar and whiskey until soft peaks form when beaters are lifted. Serve on pie.
Recipe by: Woman's Day - 11/18/97 Posted to Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@...> on Nov 23, 1997