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.

Yield: Makes 2 (9-in.) deep-dish pies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 550
  • Calories from fat: 50%
  • Protein: 8.4g
  • Fat: 31g
  • Saturated fat: 19g
  • Carbohydrate: 60g
  • Fiber: 2.3g
  • Sodium: 426mg
  • Cholesterol: 175mg


  • 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


  1. 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. 2. Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.
  3. 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.
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