Pumpkin Pie
Ingredients:
15 oz can pumpkin
12 oz can Evaporated milk
3/4 c. granulated sugar
1/2 t. salt
1/4 fresh grated nutmeg
1/4 t. cloves
1 t cinnamon
1/2 t ground ginger
(special ingredient).. 1.5 oz Irish Whiskey
2 eggs
I prefer Jameson but you can use whatever you have handy. It doesn't give the pie an alcohol flavor but a special kick. To save time I use a Pillsbury crust. You can make your own if you wish.
Mix spices, salt and sugar in a bowl and set aside. Beat eggs and add to mixer with pumpkin. Then add spices and incorporate. Once blended drizzle in milk and bourbon slowly till well mixed. Pour into pie crust and bake.
Baking instructions:
Preheat oven to 425. Bake pie for 15 minutes at 425 degrees and then decrease heat to 350 degrees and bake another 40 minutes. Let cool on wire rack. Pumpkin pie typically tastes better on the second day so I make mine a day in advance. Let completely cool then store in fridge. Once completely cool I serve with cinnamon whipped cream.
Cinnamon whipped cream
1 c. heavy whipping cream
1 tablespoon confectioner's sugar(icing sugar)
1 t cinnamon
Whip on high speed with mixer until soft peaks form, add cinnamon and sugar blend a few more seconds and your ready to eat.
