Name: Pumpkin Bourbon Pie
Prep time: 10 s
Cook time: 55 s
Total time: 185 s
Yield: 8
Ingredients: 3/4 cup plus 2 tablespoons packed light brown sugardivided; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 teaspoons ground gingerdivided; 1/4 teaspoon ground cloves; 2 large eggs; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 tablespoons plus 2 teaspoons bourbondivided; 1 unbaked 9-inch (4-cup volume) deep-dish pie shell; 1 cup heavy cream

MAKE IT

Step 1

Preheat oven to 425° F.

Step 2

Mix 3/4 cup sugar, cinnamon, salt, 1/2 teaspoon ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and 2 tablespoons bourbon.

Step 3

Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F; bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Step 4

Whip heavy cream in large mixer bowl until soft peaks form. Add remaining 2 tablespoons light brown sugar, remaining 2 teaspoons bourbon and remaining 1 teaspoon ground ginger; continue to whip until stiff peaks form. Spoon over or alongside pie slices and serve.