pumpkin pie with bourbon whipped cream
INGREDIENTS
1 frozen pie crust, thawed
15 Ounce Pumpkin, canned
14 Ounce sweetened condensed milk
1 1/2 Teaspoon pumpkin pie spice
1 Teaspoon vanilla extract
Pinch salt
2 Large eggs
1 Cup heavy cream
2 Tablespoon powdered sugar
1 1/2 Tablespoon bourbon
1/2 Teaspoon vanilla extract
PREPARATION
1
Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined. Pour into the prepared pie shell.
2
When ready to cook, start the Z Grill grill and set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.
3
Bake the pie for 15 minutes.
4
Reduce the temperature to 350F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.
5
Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. Do not overwhip or you will have boubon-flavored butter. Serve with the pie.