Orange Crusted Pumpkin Pie with Bourbon Whipped Cream
Elevate your classic fall dessert game with this Orange Crusted Pumpkin Pie topped with luscious Bourbon Whipped Cream. This recipe combines the warm spiced flavors of traditional pumpkin pie with a zesty orange-infused crust that brings a refreshing citrus twist to each bite. The rich, silky pumpkin filling, sweetened with brown sugar and balanced with cinnamon, ginger, and nutmeg, bakes to perfection in the buttery, flaky crust. To take it over the top, the pie is crowned with a cloud of bourbon-spiked whipped cream, adding a bold, boozy hint that complements the cozy autumnal flavors. Perfect for Thanksgiving, holiday gatherings, or any cozy night at home, this show-stopping dessert is as irresistible as it is unforgettable.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 2 teaspoons Orange zest, finely grated (for crust)
- 4 tablespoons Ice water
- 15 ounces Pumpkin puree
- 12 ounces Evaporated milk
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 3 large Eggs
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 tablespoon Bourbon (optional)
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the all-purpose flour, granulated sugar, and salt in a large mixing bowl. Add the cold, cubed butter and rub it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the orange zest and gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, and salt until the filling is smooth and well combined.
Pour the pumpkin filling into the prepared crust. Use a spatula to spread the mixture evenly.
Place the pie on the center rack of the oven and bake for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours.
To make the bourbon whipped cream, combine the heavy cream, powdered sugar, bourbon (if using), and vanilla extract in a chilled mixing bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
Serve the cooled pumpkin pie with a generous dollop of bourbon whipped cream. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
