It’s been remarkably lovely, weather-wise, here in the Chicago area. It’s been golden, leafy, and gorgeous well into November. I’m rolling with it, but pumpkin pie always makes me think of cold weather.
With this pumpkin pie, I wanted to go a little classic with a little twist. The maple bourbon whipped cream is the twist, in this case. But the pie itself isn’t exactly classic, either. It’s a little lighter and a little less dense than your usual pie, which I ended up really liking. Adding one extra whipped egg into the mix will make it lighter. If you like it more dense, go with one less egg.
I didn’t host my own Thanksgiving this year (sad face), so I rolled out a few of my holiday recipes in the weeks before (including this pumpkin pie!), and the apple bacon brioche stuffing I made last week. I hope you tried that one out! If you did, definitely let me know what you thought.
The trick with the whipped cream is this hack I use to help it keep its shape. You’ll see the trick in the recipe itself.
Here’s the general menu I made last year, from which I sampled. Highlights included savory pumpkin pasties, cranberry sausage cornbread stuffing, and apple pecan crumble pie. Oh, there’s more, too — go see! You can totally use these for everyday cooking and the December holidays.
For the leaf dough cut-outs, I used these Wilton harvest mini cookie cutters. My dough ended up being slightly more rustic-looking than I wanted, but you can do anything you like. Braid it, crimp it, or let it be.
What were your favorite Thanksgiving recipes, if you celebrated?
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- Pumpkin pie with maple bourbon cream
- 3/4 cup granulated sugar or sugar substitute
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2-3 large eggs, depending on how light you want the pie to be
- 1 can (15 oz) pumpkin puree
- 1 can (12 fl. oz) evaporated Milk
- 1 unbaked 9-inch deep-dish pie shell
- 1 cup heavy whipping cream, chilled
- 1 Tbsp powdered sugar or powdered sugar substitute (I use Swerve)
- 1 Tbsp maple syrup
- 1 1/2 Tbsp bourbon
- 1 tsp nonfat powdered milk
- Preheat oven t 425F.
- Mix sugar, cinnamon, salt, and pumpkin pie spice in small bowl.
- Beat eggs in large bowl until fluffy.
- Stir in pumpkin puree and sugar/spice mixture. Slowly stir in evaporated milk.
- Pour mixture into the pie shell.
- Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with maple bourbon whipped cream to serve.
- Add powdered sugar, nonfat milk powder, bourbon, and maple syrup to the cream in a mixer (like this one)
- Whip the cream, slowly increasing to high speed, until it thickens, about 3-5 minutes.
- It should form stiff peaks and hold its shape, but still be soft and not at all buttery.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Someday the pictures of food will jump right out of my computer onto my plate.
Someday I’ll have to send something!! 🙂