8 servings (serving size: 1 wedge and about 1 tablespoon whipped cream)
Photo: Ellen Silverman; Styling: Toni Brogan
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/3 cup cold heavy cream
2 teaspoons powdered sugar
How to Make It
Preheat oven to 350°.
To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.
To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.
I am the shortcut queen, and this wasn't for any special occasion other than a dessert craving. I used a ready-made graham cracker crust in one of those tinfoil pie plates. Otherwise I followed the recipe except for skimping a little on the bourbon in case my kids didn't like the taste. They proclaimed this the best pumpkin pie ever! Love it.
I completely agree with the other review that this pie was overwhelmed by the bourbon flavor. I brought this to a Thanksgiving dinner and is was not well received. My husband didn't even like it and he likes most things. I would not make this again.
Excellent! I baked it in a tart pan with a removable bottom. So it didn't bake in a water bath and 10 min added to the time. Wonderful. Easy. Makes a great presentation. This has been added to the regulars.