Maker’s Mark Bourbon Pumpkin Pie

Recipe Courtesy of Chef Lee Anne Wong

Makes one 8-9 inch pie

Prep time: 1 hour Cook time: 30-40 minutes Level: Easy

• 1 frozen pie shell
• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• ½ cup granulated sugar
• 1 cup pumpkin puree
• 2 egg yolks plus ½ an egg white
• ½ cup half and half
• 2 tablespoons Maker’s Mark Bourbon
• ¼ teaspoon salt

  

1.       Preheat the oven to 400°F. Thaw the pie shell for 20 minutes and then prick the bottom with a fork. Blind bake the pie shell according to package directions (use pie weights and parchment paper), until the crust begins to color and the bottom is cooked. Allow the pie shell to cool to room temperature.

2.       Using a stand mixer or handheld electric beater, beat the butter and cream cheese together until light and fluffy, about 2 minutes, then add the sugar and cream for 1 minute. Beat in the pumpkin puree until well combined.

3.       Beat in the eggs, half and half, Maker’s Mark Bourbon, and salt until well combined. Pour the custard into the cooled pie shell. Bake in the oven for 30-40 minutes until the middle of the pie is set and the crust is golden brown. Allow the pie to cool to room temperature. Serve with bourbon spiked whipped cream.