Spicy Pumpkin Pie with Bourbon Whipped Cream

While it’s true that the family generally provides it, all holidays need a touch of drama! This deeply spiced pumpkin pie topped with a cloud of bourbon-infused cream and a darling  acorn will provide it. Make this your show-stopper. Your guests will talk about it until next November

Spicy Pumpkin Pie with Bourbon Whipped Cream and Candy Acorns

Prep Time: 30 minutes


Cook Time: 40-45 minutes


Total Time: 1 hour 15 minutes

1 9-inch unbaked pie shell


1 cup packed brown sugar


1/2 cup sugar


2 tablespoons flour


1/2 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/2 teaspoon ground cloves


1/2 teaspoon ground ginger


1 -1/2 cups canned solid pack pumpkin (not pie filling)


2 tablespoons molasses


3 large eggs


1 cup heavy cream

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 Whipped Cream


1 cup heavy cream


2 tablespoons sugar


1-1/2 tablespoons Bourbon (or to taste)

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

Acorn garnish

1 cup chocolate chips


Pecan halves


Finely chopped nuts

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.