Pumpkin Pie & Bourbon Whip Cream!

The holiday season is upon us! The stores would have you believe it’s been here for the last few months with Christmas decor on full display since before Halloween! But with Thanksgiving right around the corner, the holidays really are here.  First holiday up, Thanksgiving! And what dessert traditionally graces Thanksgiving tables across the states? Pumpkin Pie!

I’ve never made a Pumpkin Pie before, so it seemed to be the perfect dessert to attempt for a dinner party hosted at my parents for a few of my nearest and dearest friends, Nicole and Tina.  Why make a dessert you are familiar with when you can bomb one you’ve never tried!? 😉  Several weeks ago while reminiscing of past dinners with my family, both friends mentioned they hadn’t had “Carol’s Ravioli’s” in quite some time and that a dinner was in order. Carol being my mom, the Ravioli’s actually coming from an old Italian deli that both my mom and much later I, grew up frequenting, Genova Delicatessen.

My mom set a beautiful table. The house was warm and welcoming with the glow of candles and a fire in the fireplace. We feasted on Genova’s Ravioli’s, mom’s famous garlic bread and a delicious mixed green salad full of organic veggies from the Capay Valley. For dessert we had Pumpkin Pie & Bourbon Whip Cream. And guess what, I didn’t bomb it! 🙂  The pie was delicious and creamy! Looks like I’ll be making my second Pumpkin Pie in just a few days for Thanksgiving! 🙂

Pumpkin Pie goin’ into the oven!

Pumpkin Pie

1 3/4 pumpkin puree
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, beaten
1 cup heavy whipping cream
1/2 cup milk
1 (9 inch) unbaked pie crust

Preheat oven to 400 degrees F.

In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.

Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.

Bake for 25 to 30 minutes or until crust is golden brown. Allow to cool completely before cutting.

Bourbon Whip Cream!

Bourbon Whip Cream

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 1/2 tablespoons premium bourbon

In a medium bowl, whip cream until soft mounds form. Gradually add sugar, until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

Pumpkin Pie with Bourbon Whip Cream!

A few of my favorite pictures of the season…

Wishing you all a very happy and blessed Thanksgiving!


2 thoughts on “Pumpkin Pie & Bourbon Whip Cream!

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