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Bourbon Pumpkin Pie with Bourbon Sauce Whipped Cream

Bourbon Pumpkin Pie with Bourbon Sauce Whipped Cream

Cook Time 1 hour 5 minutes
Cooling time 2 hours
Course Dessert
Cuisine American
Servings 4 people


  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 2 large leggs
  • 1 15 oz. can pure pumpkin
  • 1 Tablespoon Cornet Bay Sweet Bourbon Sauce
  • 1 12 fl. oz .can evaporated milk
  • 1 9-inch 4 cup volume deep-dish shell


  • Mix sugar, salt, cinnamon and allspice in small bowl. Beat eggs in large bowl; stir in bourbon sauce, pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.


  • In a mixing bowl; beat 1 pint heavy whipping cream, 1 Tablespoon sugar, and 2 Tablespoons Cornet Bay Sweet Bourbon Sauce.