Recipe - Pumpkin Pie With Bourbon Sauce

1 Refrigerated readytouse
pie crust

FILLING
1 15 ounce can solidpack
pumpkins
Three fourths cup Packed brown sugar
1 One half cup Half and half
2 lg Eggs
2 teaspoon Pumpkin pie spice
One half teaspoon Salt

BOURBON CREAM
1 cup Heavy whipping cream
3 tablespoon Packed brown sugar
2 tablespoon Bourbon whiskey

Heat oven to 425°. Fit pie crust into a 9inch pie plate following package
directions. Turn crust under around rim and flute or crimp. Bake 35
minutes until dough looks dry. Place on wire rack.

Stir filling ingredients in a large bowl until blended. Pour into crust.

Bake 15 minutes. Reudce tempature to 350° and bake 4045 minutes longer
until a knife inserted near center comes out clean. Remove to a wire rack
to cool.

Bourbon Cream: Beat the whipping cream, brown sugar and whiskey until soft
peaks form when beaters are lifted. Serve on pie.

Recipe by: Woman's Day 11/18/97

Posted to BakeryShoppe Digest V1 #412 by The Taillons
taillon@earthlink.net on Nov 23, 1997