Ingredients
¾cuppacked light brown sugar
2tsppumpkin pie spice
½tspsalt
2large eggs
15ozpumpkin puree
12ozevaporated milk
1unbaked 9-inch pie crust
1cupheavy cream
1tbsppowdered sugar
¼tspvanilla extract
Preparation
Preheat oven to 425 degrees F.
Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.
In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
Bake for 15 minutes. Then reduce temperature to 350 degrees F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
Cool on wire rack for 2 hours, then refrigerate until ready to serve.
Serve with bourbon whipped cream or your desired toppings.
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Serve, or cover and refrigerate for up to 2 hours.
