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Pumpkin Pie With Bourbon Maple Whipped Cream

Prep
Cook
Serves 10people
Ingredients
For the crust:
2
cups graham cracker crumbs
1
stick unsalted butter, melted
1/4
tsp ground cinnamon
1
large egg, lightly beaten
For the filling:
3
large eggs, plus 3 large yolks
3/4
cup dark muscovado sugar
1/4
cup granulated sugar
2
tbsp molasses
1 1/2
cups canned pumpkin puree
1 1/4
tsp ground cinnamon, plus more for the top
1
tsp ground ginger
1/2
tsp ground nutmeg
1/4
tsp ground cloves
1/2
tsp salt
1
cup heavy cream
1/2
cup whole milk
2
tsp vanilla extract
3
tbsp unsalted butter, melted
For the whipped cream:
1 1/4
cups cold heavy cream
1
tbsp vanilla extract
2
tbsp grand B maple syrup
1-2
tbsp bourbon
Directions
1.
Crust:
2.
Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10inch pie plate. Brush with the beaten egg. Bake until golden and firm, about 12 minutes. Let cool on a rack.
3.
Reduce the oven temp to 300, make the filling: Whisk the eggs, egg yolks, dark sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in heavy cream, milk and vanilla. Strain the mixture through a coarse strainer into a bowl. Whisk in melted butter.
4.
Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour and 15min. Transfer to a rack and let cool to room temp, about 2 hours.
5.
Make the whipped cream: Combine the heavy cream, vanilla, maple syrup and bourbon to taste in a large chilled bowl and whip until soft peaks form. Top the pier with the whipped cream.

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