10-Minute Pumpkin Pies with Bourbon Whipped Cream
Time: 1 hour, plus cooling time. The custard filling for these spiced pies goes together in only 10 minutes.
How to Make It
Step 1
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.
Step 2
2
Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.
Step 3
3
Make cream: Beat cream, sugar, and bourbon with a mixer until light and fluffy.
Step 4
4
Make ahead: Chill airtight up to 1 day.
Step 5
5
Note: Nutritional analysis is per 1/12 of pie.
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
Bourbon Whipped Cream
1 cup whipping cream
2 tablespoons sugar
3 tablespoons bourbon
Directions
Step 1
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.
Step 2
2
Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.
Step 3
3
Make cream: Beat cream, sugar, and bourbon with a mixer until light and fluffy.
Step 4
4
Make ahead: Chill airtight up to 1 day.
Step 5
5
Note: Nutritional analysis is per 1/12 of pie.
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