| 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
A Message from our Provider:
“People disappoint. God doesn’t.”