If you’re looking for a new fall favorite, this Pumpkin Cream Pie with Bourbon Whipped Cream is a game-changer! Unlike traditional pumpkin pie, which can sometimes feel too dense or bland, this pumpkin cream pie has a light, creamy texture that melts in your mouth.
The secret? A smooth, rich pumpkin filling with a touch of Kentucky bourbon, giving it a deep, warm flavor that perfectly complements the spices. And just when you thought it couldn’t get any better, it’s topped with fluffy bourbon-infused whipped cream for the perfect balance of sweetness and warmth.
Whether you’re serving this at Thanksgiving, a fall gathering, or just treating yourself, this elevated pumpkin pie will impress everyone at the table.
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- Air Fryer Lemon Pepper Shrimp
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- Slow Cooker Stuffed Pepper Soup
Ingredients
- For the filling:
- 8 oz cream cheese softened
- 2 Tbsp bourbon plus 1 tsp pure vanilla extract or 2 tsp pure vanilla extract
- 1 [15] oz can pumpkin puree
- 1/2 cup heavy cream
- 1 cup light brown sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 deep dish refrigerated or homemade 9″pie crust
- For the whipped cream:
- 2 cup heavy cream
- 1/2 cup powdered sugar
- 1 Tbsp bourbon or 1 tsp pure vanilla extract
- pumpkin pie spice for dusting
Instructions:
1 ) Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2
2 ) Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes.
3 ) Add the pumpkin puree, 1/2 cup heavy cream, light brown sugar, pumpkin pie spice, and salt. Whip until fully combined.
4 ) Add the eggs one at a time beating well after each addition.
5 ) Fit the pie crust into a 9″ deep dish baking dish. Pour the filling into the crust.
6 ) Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.
7 ) Cool completely on a wire rack.
How to make the whipped cream:
1 ) Whip 2 cups heavy cream, 1/2 cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
2 ) Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.
Store chilled.
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- Chicken Alfredo Lasagna Roll-Ups
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Pro Tips for the Best Pumpkin Cream Pie
- Use Pure Pumpkin Purée – Avoid pumpkin pie filling; 100% pure pumpkin gives the best flavor.
- Chill for a Firmer Texture – Let the pie set in the fridge for at least 4 hours for a perfect slice.
- Don’t Overdo the Bourbon – A little bourbon enhances the flavors without overpowering the pie.
- Use Freshly Whipped Cream – Homemade bourbon whipped cream is fluffier and richer than store-bought.
- Garnish for a Beautiful Finish – Sprinkle with cinnamon, nutmeg, or crushed pecans for extra texture.
(FAQ) About Pumpkin Cream Pie with Bourbon Whipped Cream
1. Can I make this pie without bourbon?
- Yes! Simply omit the bourbon, and it will still be deliciously creamy and flavorful.
2. How long does the pie need to chill?
- At least 4 hours, but overnight is even better for a firmer, creamier texture.
3. Can I use a store-bought crust?
- Absolutely! A graham cracker or traditional pie crust both work well.
4. Can I make this ahead of time?
- Yes! This pie can be made a day in advance and stored in the fridge.
5. How do I store leftovers?
- Cover and refrigerate for up to 4 days. The whipped cream may soften, so add fresh before serving.
6. Can I freeze pumpkin cream pie?
- Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
7. What’s the best bourbon to use?
- A mild, slightly sweet bourbon like Maker’s Mark or Woodford Reserve works great.
8. Can I make this pie gluten-free?
- Yes! Use a gluten-free pie crust for a delicious GF version.
9. Can I use coconut whipped cream instead?
- Yes! Coconut cream whips up beautifully for a dairy-free option.
10. Can I add chocolate to this recipe?
- Yes! A drizzle of melted chocolate over the whipped cream adds a fun twist.
