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.


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