At my holiday table, pumpkin pie is always the first to disappear. Pumpkin pie is the real deal!
For me, Thanksgiving is about tradition mixed with something new. This year I’ve done a new twist on the traditional pumpkin pie by adding pure maple syrup, one of my favorite flavors, with a splash of bourbon and plenty of heavy whipping cream (who doesn’t love cream?). It is the holidays, after all.
Using the awesome shortcut of pre-made pie crust saves a boatload of time. Since two crusts come in a box, why not put that second crust to good use? Decorating with maple leaf pie crust cutouts gives a little flavor cue for all the deliciousness in the pie.
Save room for dessert, and Happy Thanksgiving!
Over-the-Top Maple Bourbon Pumpkin Pie
Pie and Filling
Ingredients
1 Pillsbury refrigerated pie crust, (from 15 ounce package) softened as directed on box
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs, lightly beaten
1 cup heavy whipping cream
2/3 cup pure maple syrup
3 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
Directions
Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large bowl, combine remaining pie ingredients, whisking to combine. Pour into pie shell.
Bake 15 minutes. Reduce oven temperature to 350°F. To prevent overbrowning, cover edge of the pie with pie crust shield ring or 2- to 3-inch strips of foil to prevent overbrowning. Bake about 45 minutes longer, or until knife inserted in center comes out clean. Cool on cooling rack 1 hour; refrigerate uncovered until completely chilled. Serve slices of pie with Maple Leaf Cutouts and Maple Bourbon Whipped Cream.
Prep time: 15 Minutes | Total Time: 3 Hours | Makes: 8 servings
Maple Leaf Cutouts
Ingredients
1 Pillsbury refrigerated pie crust, (from 15 ounce package) softened as directed on box
1 tablespoon pure maple syrup
Directions
Heat oven to 350°F.
Unroll softened crust on work surface. With floured 2-inch maple leaf cutter, cut out 25 leaves from crust; prick leaves with a fork. Brush tops of leaves with maple syrup.
Bake 10 to 12 minutes, or until golden brown. Cool. Serve with Maple Bourbon Pumpkin Pie.
Maple Bourbon Whipped Cream
Ingredients
1 cup heavy whipping cream
1 tablespoon pure maple syrup
2 teaspoons bourbon
Directions
In a medium bowl, combine ingredients. Beat with an electric mixer on high speed until soft peaks form. Chill until ready to serve with Maple Bourbon Pumpkin Pie.
The post Recipes: Maple Bourbon Pumpkin Pie appeared first on Tasteseekers Kitchen.