Chapter 20 - My Fun Times in the Military

Crawling in the mud under barbed wire and live ammunition was quite an experience.

Bourbon Pumpkin Pie & Bourbon Glaze Whipped Cream

Joanne's Kitchen

Bourbon Pumpkin Pie & Bourbon Glaze Whipped Cream

¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 can (15 oz.) pure pumpkin
1 Tablespoon Cornet Bay Sweet Bourbon Glaze
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4 cup volume deep-dish shell)

Mix sugar, salt, cinnamon and allspice in small bowl.  Beat eggs in large bowl; stir in bourbon glaze, pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425° oven for 15 minutes.  Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Pie can be baked 1 day ahead and chilled.  Bring to room temperature before serving.

BOURBON GLAZE WHIPPED CREAM

In a mixing bowl; beat 1 pint heavy whipping cream, 1 Tablespoon sugar, and 2 Tablespoons Cornet Bay Sweet Bourbon Glaze.