My favorite part of Pumpkin Pie is the Bourbon Whipped Cream. I either make the pie recipe on the back of the Libby’s pure pumpkin can, or have a guest bring the pie—but we always make the whipped cream.  It is amazing what a difference a little Bourbon makes to the flavor of the whipped cream—and the pie!  But make sure you use the best quality Bourbon you can find.  If you are not normally a Bourbon drinker, go to the Liquor store and purchase an “airplane” bottle of the finest brand that they sell, it’ll cost very little but make a big impact on your recipe.  This tip goes for any alcohol that is called for that you might not ordinarily have on hand.

1               Store-bought or favorite pumpkin pie recipe or my Classic Pumpkin Pie

Bourbon Whipped Cream

To make bourbon whipped cream, add 1 tablespoon super-fine sugar and 2 tablespoons bourbon such as Knob Creek Maple Bourbon, or Maker’s Mark to cream as it is being whipped.  Beat until stiff and serve immediately. Refrigerate any unused cream.

Serves 4

ALL RECIPES ©ELIZABETH KARMEL 2020