Spicy Pumpkin Pie with Bourbon Whipped Cream

Print Recipe Card   

Directions

Preheat oven to 375ºF. Set pastry shell aside.

In the bowl of an electric mixer combine the sugars, flour, salt and spices to blend. Add the pumpkin, molasses, eggs and cream. Mix just to combine. Pour mixture into crust. Bake 40- 45 minutes until the filling is set in the center. Cool on a wire rack.

Bourbon Cream: In the bowl of an electric mixer, combine heavy cream, sugar and bourbon. Beat until soft peaks form. Chill until ready to serve.

To Serve: Garnish each slice with a Pastry Leaf, Candy Acorn and Bourbon Cream.

Pastry Leaf Garnish
Preheat oven to 400 °F.

Roll out pastry; cut with leaf-shaped cutters (or by hand with a small, sharp knife)
Transfer cut outs to a piece of parchment paper.
Divide egg wash into 3 small bowls. Add a drop or two of yellow food coloring to one bowl, green to another and red and yellow to the third. Stir each to combine.
Brush each leaf cut-out with colored egg wash, starting with the lightest color first. Overlap with varying colors.
Transfer colored cut-outs to a baking sheet; bake 6-8 minutes or until golden brown.
Cool 10 minutes on the baking sheet, remove to rack to cool completely.
Use to garnish a whole pie or pie slices.

Candy Acorns

Place the chocolate chips in a small microwave safe bowl. Melt the chocolate at 50% power for 1 ½ minutes. Stir until chocolate is completely melted and smooth.
Spread a little melted chocolate onto one pecan half, sandwich with the second half.
Dip the top 1/3 of nut into melted chocolate; roll in finely chopped nuts.