10-Minute Pumpkin Pies with Bourbon Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 1 hour, plus cooling time. The custard filling for these spiced pies goes together in only 10 minutes. Ingredients:
pumpkin pie filling |
3/4 cup granulated sugar |
3/4 cup packed light brown sugar |
5 large eggs |
1 tablespoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
3/4 teaspoon kosher salt |
1 can (15 oz.) pumpkin purée |
2 1/2 cups half-and-half |
2 deep-dish (9-in.) frozen pie shells or best basic pie crust |
1 cup whipping cream |
2 tablespoons sugar |
3 tablespoons bourbon |
Directions:
1. Preheat oven to 375° with a rack set in the middle. Make filling: In a bowl, whisk sugars, eggs, spices, salt, and pumpkin until smooth. Whisk in half-and-half.
2. Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.
3. Make cream: Beat cream, sugar, and bourbon with a mixer until light and fluffy.
4. Make ahead: Chill airtight up to 1 day.
5. Note: Nutritional analysis is per 1/12 of pie.
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