Next to stuffing, pumpkin pie is a must have on my family’s Thanksgiving table. I’m usually in charge of desserts so I decided to transform the traditional pumpkin pie into something, extraordinary (In my opinion anyway).
Here’s the recipe for my foolproof, drool inducing pumpkin bourbon cheesecake pie. I’ve been making it for the past two years and I’m so excited to finally share the recipe with you. Enjoy!
Ingredients
- 3 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup of brown sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, beaten
- 1 cup of heavy cream
- 1/2 stick melted butter (but I usually add more)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pre-made pie dough
- Whipped cream, for topping
- A dash of good quality Bourbon
Directions
Preheat the oven to 350 degrees F. Cover the pre-made pie dough with aluminum foil and bake for 10 minutes. Then, remove the foil and bake for another 10 minutes or until the crust is firm and brown in color.
For the filling:
Beat the cream cheese with a hand mixer using a large mixing bowl. Add the pumpkin, sugar, salt, eggs, heavy cream, melted butter, vanilla, cinnamon, ginger, and bourbon and blend until well incorporated.
Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a table and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Bon appétit!
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