• Pumpkin Pie With Bourbon Whip Cream
 
  • Pumpkin Pie With Bourbon Whip Cream
 

Pumpkin Pie With Bourbon Whip Cream

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  • Difficulty3/5
  • Prep time10 mins
  • Cook time50 mins
  • Serves6 - 8
  • HardwoodCherry

We hope you'll take the delicious opportunity to prepare this classic Thansgiving pumpkin pie on your Traeger this year and impress your family and friends with the subtle smokiness that comes with cooking over a wood fire.

Ingredients

Prepared refrigerated Pie Crust1 (9-inch)
Pumpkin puree1 (15-oz.) can
Sweetened Condensed Milk1 (14-oz.) can
Pumpkin Pie Spice1 1/2 tsp.
Vanilla1 tsp.
Salt1 pinch
Large Eggs2
Heavy Whipping Cream1 cup
Powdered Sugar2 Tbsp.
High-quality Bourbon1 1/2 Tbsp.
Vanilla1/2 tsp.

Preparation

Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined. Pour into the prepared pie shell.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.

Bake the pie for 15 minutes. Reduce the temperature to 350F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.

Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. Do not overwhip or you will have boubon-flavored butter. Serve with the pie.

  • Difficulty3/5
  • Prep time10 mins
  • Cook time50 mins
  • Serves6 - 8
  • HardwoodCherry