10-Minute Pumpkin Pies with Bourbon Whipped Cream

Time: 1 hour, plus cooling time. The custard filling for these spiced pies goes together in only 10 minutes.
Makes 2 (9-in.) deep-dish pies


+ Add To Shopping List
Pumpkin Pie Filling
3/4 cup granulated sugar
3/4 cup packed light brown sugar
5 large eggs
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3/4 teaspoon kosher salt
1 can (15 oz.) pumpkin purée
2 1/2 cups half-and-half
Bourbon Whipped Cream
1 cup whipping cream
2 tablespoons sugar
3 tablespoons bourbon


1. Preheat oven to 375° with a rack set in the middle. Make filling: In a bowl, whisk sugars, eggs, spices, salt, and pumpkin until smooth. Whisk in half-and-half.

2. Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.

3. Make cream: Beat cream, sugar, and bourbon with a mixer until light and fluffy.

Make ahead: Chill airtight up to 1 day.

Note: Nutritional analysis is per 1/12 of pie.

Created date

October 2009

Nutritional Information

Calories 550
Caloriesfromfat 50 %
Protein 8.4 g
Fat 31 g
Satfat 19 g
Carbohydrate 60 g
Fiber 2.3 g
Sodium 426 mg
Cholesterol 175 mg