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10-Minute Pumpkin Pies with Bourbon Whipped Cream

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

Ingredients

  • 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
  • 2 deep-dish (9-in.) frozen pie shells or Best Basic Pie Crust
  • Bourbon Whipped Cream
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 3 tablespoons bourbon

Nutrition 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

How to Make It

  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.

  4. Make ahead: Chill airtight up to 1 day.

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