Foolproof Pumpkin Pie
Anyone can handle this foolproof Thanksgiving dessert!
Everyone needs an easy holiday dessert recipe to complete their seasonal feast. This Foolproof Pumpkin Pie recipe is a guaranteed crowd pleaser! This easy pumpkin pie recipe is perfect for all levels of experience in the kitchen. While it's a family-favorite at both Thanksgiving and Christmas, you can really whip out this delicious dessert recipe at any time! This twist on pumpkin pie includes a recipe for bourbon whipped cream. We'll keep this part of the dessert reserved for the adults!
From the Chef: "What’s Thanksgiving without pumpkin pie? This traditional, made-from-scratch recipe is just like the pies you remember from your childhood; however, the bourbon whipped cream gives it an exciting new twist."
Preparation Time30 min
Cooking Time50 min
- Pumpkin Pie
- 1 (9-inch) pie crust (store- bought or homemade), plus extra pie dough for decoration, if desired
- 2 cups canned pumpkin puree
- 1 1/4 cup evaporated milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon ground cardamom
- Bourbon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 1/2 tablespoon bourbon
For the pumpkin pie:
Place the pie crust in the refrigerator while preparing the filling. Preheat the oven to 425°F.
In a medium bowl, whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and cardamom until combined.
Pour the filling into the pie crust. Cut out fun shapes with the extra pie dough, if desired, and lay decoratively on top of the pie.
Bake for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 35 to 40 minutes, or until the center of the pie jiggles slightly and the filling is set.
Let cool completely on a wire rack.
For the bourbon whipped cream:
While the pie is cooling, whip the cream to medium stiff peaks. Slowly add the powdered sugar. Fold in the bourbon.
Refrigerate until the pie is cool, then slice the pie and serve with the whipped cream.