Bourbon Pumpkin Cheese Pie
I found this recipe in the November 2009 issue of Cooking Light and when my daughter, Shena, said she’d make me anything I wanted for my recent 58th birthday, I excitedly brought out the magazine. Since I love cheesecake, pumpkin pie, and cooking with spirits, I knew this was going to be fabulous… and it was!
Since our family is large, we made two pies. One was finished off on Tuesday and the other we kept in the extra refrigerator in the garage until our Sunday family meal. It kept perfectly and was just as delicious!
Crust
3/4 cup graham cracker crumbs (about 5 whole crackers)
1 tbsp finely chopped pecans
1 tsp sugar
1 tbsp melted butter
- Combine crumbs, nuts, and sugar. Melt butter and add to other ingredients, stir with a fork.
- Press into bottom and 1″ up the side of a 9″ pie pan, coated with spray oil.
- Bake at 350 for 8 min or until lightly browned.
Filling
8 oz cream cheese
1/2 cup sugar
1/4 cup brown sugar
15-oz can pumpkin
2 eggs
2 tbsp bourbon
2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
- Beat cream cheese and sugars until smooth.
- Add pumpkin and eggs, beating well.
- Add bourbon plus remaining ingredients and mix until combined.
- Pour into crust and bake at 350 for 35 min or until a steak knife comes out fairly clean.
- Cool on rack; cover and refrigerate.
Topping
1/3 cup heavy whipping cream
2 tsp powdered sugar
Place ingredients in bowl and beat until stiff peaks form.
