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10-Minute Pumpkin Pies with Bourbon Whipped Cream





Yields
Makes 2 (9-in.) deep-dish pies

Time: 1 hour, plus cooling time. The custard filling for these spiced pies goes together in only 10 minutes.

  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
  Bourbon Whipped Cream
 1 cup whipping cream
 2 tablespoons sugar
 3 tablespoons bourbon
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 550Calories from Fat 50
% Daily Value *
Total Fat 31g48%

Saturated Fat 19g95%
Cholesterol 175mg59%
Sodium 426mg18%
Total Carbohydrate 60g20%

Dietary Fiber 2.3g10%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.