pie-pumpkin with bourbon whipped cream

By bmbohn

from the Costco magazine. Because of the added ingredients to the whipped cream it holds up well for 2 days

Ingredients

• 1 unbaked pie crust (your favorite + 1T sugar added)
• FILLING
• 1 15 oz. can pure pumpkin
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/2 tsp. kosher salt
• 2 tsp. grated orange zest
• 3 extra large eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 T bourbon or rum
• RUM OR BOURBON WHIPPED CREAM
• 1 cup cold heavy cream
• 3 T. powder sugar
• 1 T. marscapone cheese or creme fraiche
• 1 T. bourbon or dark rum
• 1 tsp. vanilla extract

Preparation

Step 1

1. preheat oven to 425*

2. line 11 inch pie pan with unbaked crust.
line crust with parchment paper and fill with pie weights
bake 15 min.
remove paper and weights, prick with fork and bake another 5 min.

3. reduce oven temp to 350*
whisk together all the filling ingredients and pour into shell.
bake for 55-65 min. until knife in center comes out clean.
let cool completely.
serve with rum or bourbon whipped cream.

4. beat cream for 1 min.
add other ingredients and beat on med. high until soft peaks form