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.
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