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Pumpkin Pie Shooters with Bourbon-Vanilla Whipped Cream

Pumpkin Pie Shooters with Bourbon-Vanilla Whipped Cream


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Fun-size pumpkin pie dessert in a shot glass topped with bourbon-vanilla whipped cream. Quick, easy and crowd pleasing!MORE+LESS-

2

graham cracker rectangles, crumbled

1

tablespoon unsalted butter, melted

1/2

tablespoon pumpkin pie spice

1/2

cup heavy whipping cream

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  • 1

    Using a fork, stir together crumbled graham crackers and melted butter in a small bowl until well combined. Cover the bottom of your shot glasses with a spoonful of the graham cracker mix. Set aside.

  • 2

    In a medium bowl, thoroughly combine canned pumpkin, pumpkin pie spice and sugar until well blended. Add a heaping spoonful to each shot glass on top of the graham cracker mix.

  • 3

    Top pumpkin mix with another spoonful of graham cracker mix, then top that with another heaping spoonful of pumpkin mix so the shot glass is completely full. Place shot glasses in refrigerator while you make your whipped cream.

  • 4

    Pour heavy cream, vanilla, bourbon and sugar into a medium bowl. Using a hand mixer on low speed, whisk heavy cream mixture until soft peaks form and the mixture looks like whipped cream.

  • 5

    Remove shot glasses from the refrigerator and top with a dollop of whipped cream and a sprinkling of leftover graham cracker mix. Place in refrigerator for 10 more minutes to chill, then serve.

No nutrition information available for this recipe

More About This Recipe

  • There are two things I love most about Thanksgiving: Family and food.I want to be able to enjoy both fully, so finding quick and easy recipes that keep me out of the kitchen as much as possible, but still taste great, are top priority. The same goes for any holiday party: I want to spend more time with my guests and less time with my oven.That’s where these Pumpkin Pie Shooters with Bourbon-Vanilla Whipped Cream come in. It’s like a fun-size pumpkin pie topped with a sweet, spiked homemade whipped cream. They taste just like pumpkin pie, but they’re made in a quarter of the time and with half the effort. The only thing quicker will be the time it takes for you and your guests to devour these delicious mini treats.The process of making these is simple: All you do is prepare many of the same ingredients you would for a traditional pumpkin pie, but in far less quantity (which also saves you some dough, literally and figuratively – cha-ching!). Then, you stack them up in a shot glass, let them chill in the fridge for a few minutes, and top with your boozy whipped cream and a little sprinkling of buttery graham cracker crust. It’s that easy!Not only does this recipe save you a ton of time, the bite-size quantity keeps your waistline intact this holiday season (or gives you more room to try other desserts). And if you just can’t keep yourself out of the kitchen, this recipe will give you more time to make your other favorite holiday dishes. So get those shot glasses ready – it’s time for dessert!
  • When it comes to fall you can never have too much pumpkin. Here are our favorite fall pumpkin recipes.

It’s no secret we love baking with bourbon! A few of our favorite bourbon infused recipes?

But today’s new recipe might just be my FAVORITE bourbon recipe ever! Because let’s be real… is there anything better than a slice of richly spiced BOURBON SPIKED pumpkin pie?! I don’t think so! Especially not when it’s topped with a dollop of homemade whipped cream. If you’re looking to serve a surefire hit for dessert this Thanksgiving, this pie is for you.


Pumpkin Pie Parfaits – An Easy Fall Dessert

Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, we’ll make a small commission at no additional cost to you so we can keep the great ideas for the home coming your way. All opinions expressed are our own, derived from our personal experience.

Kitchen Tools:

Ingredients:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.


Easy Pumpkin Pie with Bourbon Whipped Cream

No Thanksgiving menu is complete without a good pumpkin pie recipe. We all have our favorite “OTT” dish for the day… (other than turkey).

But there’s nothing that says fall quite like pumpkin pie.

It’s also a rule:

That if you want to survive the preparation for this perfect day of stellar stuffing (and we don’t mean the turkey)… you need to cut some corners.

Not everything must be made from scratch.

In fact, not everything should be made from scratch.

Choose 2-3 feature dishes and pull out all the stops. Round out the rest of your menu with some extra easy, but elegant dishes that have a surprise elevation.

Like our pumpkin pie recipe with bourbon whipped cream.

Befriend the can.

You can. And nobody will know, Foodie. (Except us… but we’ll take your secret to the grave.)

There are many wonderful pumpkin pie recipes out there that go the extra mile. They involve roasting fresh pumpkin, which is indeed very fresh and seasonal this time of year.

We’re all about using seasonal and local ingredients, but sometimes a Foodie has to find a more fastidious way.

Canned pumpkin puree is a wonderful alternative. For the perfect pumpkin pie recipe, it’s all about creating the perfect custard, with the perfect spice. And the canned variety works beautifully.

  • pure vanilla extract (no vanilla “flavor” allowed)
  • sweetened condensed milk (make our simple blend or purchase your favorite)
  • a high quality pre-made crust

You heard us right.

Who can resist a buttery, flaky pie crust? We can’t.

But we can resist an extra hour of hard labor when we have 4, 5, 6, or more other critical dishes to get on the buffet.

Remember, with pumpkin pie, the filling is the star. With the right pre-made pie crust and a couple other tricks up your sleeve, your guests will swoon.

Here’s a pre-made pie crust we like that’s widely available, from Wholly Wholesome:

Wholly Wholesome Organic Traditional 9″ Pie Shells

Now for those sneaky little tricks.

Add a little something unexpected to your custard.

Our pumpkin pie recipe has a little bit of black pepper that adds that je ne sais quoi.

That’s French for, “this tastes extra delicious and I don’t know why.” (Our translation of course… it’s not literal, French Foodies!)

But there’s more… Booze up while you whip up.

Add a little bourbon to your whipped cream.

If you have littles, we recommend preparing your whipped cream without the bourbon first. Portion a little off to the side for the kiddos. Then add your bourbon for a final, quick whip to incorporate.

Pro Tips.

This is a perfect make-ahead dessert. After it cools, gently cover and refrigerate your pie.

Pumpkin pie is delicious served chilled or at room temperature.

When ready to serve, dollop our boozy Bourbon Whipped Cream atop a slice of pie and enjoy! No after dinner drink required!

Now for a few important tips…

Pro Tip #1: Watch your pie carefully during the final 5-7 minutes to ensure you don’t over bake it. The center of the pie should slightly wobble when you remove it from the oven.

As the pie cools on the cooling rack, it continues to cook from the outside in. Achieving a nice custard without cracks = success!

Pro Tip #2: Ensure your oven is calibrated to the proper temperature so your pie isn’t a fail. It’s easy to do with an economical oven thermometer. We like this one from Rubbermaid.

Pro Tip #3: Invest in a good pie cutter/server like this one with a serrated edge, so your slices come out clean and with the crust intact.

Pro Tip #4: Always place your unbaked pie on a pre-heated baking sheet. This will ensure even browning on the bottom. It will also help with stability when putting it in, and pulling it out, of the oven.


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Watch the video: playing with Pumpkin pie (June 2022).


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