| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1 | Refrigerated ready-to-use pie crust | |
| 1 | 15 oz can solid-pack pumpkins | |
| 3/4 | c | Packed brown sugar |
| 1 1/2 | c | Half and half |
| 2 | lg | Eggs |
| 2 | ts | Pumpkin pie spice |
| 1/2 | ts | Salt |
| 1 | c | Heavy whipping cream |
| 3 | tb | Packed brown sugar |
| 2 | tb | Bourbon whiskey |
INSTRUCTIONS
FILLING BOURBON CREAM Heat oven to 425°. Fit pie crust into a 9-inch pie plate following package directions. Turn crust under around rim and flute or crimp. Bake 3-5 minutes until dough looks dry. Place on wire rack. Stir filling ingredients in a large bowl until blended. Pour into crust. Bake 15 minutes. Reudce tempature to 350° and bake 40-45 minutes longer until a knife inserted near center comes out clean. Remove to a wire rack to cool. Bourbon Cream: Beat the whipping cream, brown sugar and whiskey until soft peaks form when beaters are lifted. Serve on pie. Recipe by: Woman's Day - 11/18/97 Posted to Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@earthlink.net> on Nov 23, 1997
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