By Danielle Nieman
– One 9-inch unbaked pie crust. – 1 Can of Libby's Pure Pumpkin – 1/2 cup of Brown Sugar – 1/4 cup of Sugar – 1/2 tsp of Salt – 1 tsp of Ground Cinnamon – 1/2 tsp of Ground Ginger – 1/4 tsp of Ground Cloves – 3 Eggs, beaten – 1 cup of Heavy Cream – 1/2 cup of Evaporated Milk – 2 tbsp of Bourbon
– Pie Plate 9-inches – Decorative Piecrust Cutters – Measuring Spoons and cups – Mixer – Mixing bowls
Prepare your pie dough and place it on a nine-inch pie plate. Crimp the edges of the pie shell. With your leftover dough, create decorative maple leaves with piecrust cutters. Do not add the leaves to the pie yet. Place the pie plate and leaves in the fridge while you prepare the bourbon pumpkin pie filling.
Next, mix the dry ingredients (brown sugar, white sugar, salt, cinnamon, ginger, and cloves) in a small bowl and set aside.
Beat three eggs in a mixer. Add the pumpkin, bourbon, and dry mixture to the eggs. Mix ingredients well. Gradually stir in the heavy cream and evaporated milk. Mix well.
Pour the bourbon pumpkin pie filling into the unbaked pie shell. Do not add the raw sugar or decorative leaves to the top just yet.
Bake the pie for 15 minutes at 425 degrees F. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
Cool the pie on a wire rack for two hours. Serve each slice with a dollop of whipped cream, or even better, make homemade bourbon whipped cream!