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Perfect Make-Ahead Pumpkin Pie Recipe with Bourbon Brown Sugar Whipped Cream for Easy Holiday Desserts

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A comforting and easy make-ahead pumpkin pie with a spiced filling and a silky bourbon brown sugar whipped cream topping, perfect for holiday gatherings.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 3 tablespoons brown sugar (dark brown preferred)
  • 1 tablespoon bourbon (adjust to taste)
  • ½ teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a food processor, pulse the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized bits). Slowly add ice water, one tablespoon at a time, pulsing just until the dough starts to come together. Don’t overwork it. Flatten the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully to the 9-inch pie dish, trimming excess dough and crimping edges as desired. Chill again for 15 minutes to prevent shrinking during baking.
  3. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden. Let cool slightly.
  4. Prepare the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth. Gradually add heavy cream, milk, and vanilla. Stir in spices and salt until well combined. The filling should be silky and pourable but not runny.
  5. Fill and Bake: Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 45-50 minutes, or until the center is just set with a slight jiggle. Avoid overbaking to keep it creamy. Remove from oven and cool completely on a wire rack.
  6. Chill the Pie: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld and the texture firm up.
  7. Make the Bourbon Brown Sugar Whipped Cream: In a chilled bowl, beat the cold heavy cream with brown sugar, bourbon, and vanilla on medium-high speed until soft peaks form. Taste and adjust bourbon or sweetness as desired. Keep chilled until ready to serve.
  8. Serve: Spoon or pipe the bourbon brown sugar whipped cream atop each slice just before serving.

Notes

Keep butter cold for a flaky crust. Chill dough twice to prevent shrinking. Whip cream and equipment cold for best volume. Avoid overbaking the filling to keep it creamy. Cover pie loosely with foil during last 15 minutes to prevent over-browning. Bourbon is optional but recommended for warmth. Can be made vegan or gluten-free with substitutions.

Nutrition

Keywords: pumpkin pie, bourbon whipped cream, holiday dessert, make-ahead pie, pumpkin dessert, Thanksgiving pie, easy pumpkin pie

Find it online: https://fizzlefork.com/perfect-make-ahead-pumpkin-pie-recipe-with-bourbon-brown-sugar-whipped-cream-for-easy-holiday-desserts/