Pumpkin Pie with Bourbon Whipped Cream

Ingredients:

1 12oz. can of pumpkin puree
1 12oz. can evaporated milk
1 tsp. cinnamon
1 tsp. allspice
¾ c. brown sugar
2 eggs

Directions:

Whisk together all ingredients except the eggs (Slightly beat eggs and then add to mixture) set aside the mixture and make or buy the pie crust.

Ingredients:

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp. ice water

Directions:

(Bake at 325)

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp. at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough. Remove dough from machine and place in a mound on a clean surface. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.  Pour the pumpkin mixture into the pie crust and bake (325 degrees) 70 minutes until set and crust is golden brown. Garnish with whipped cream and candied walnuts.

Ingredients:

1 liquid cup heavy cream, cold
1/2 teaspoon sugar
1/2 teaspoons pure vanilla paste
1 tablespoon bourbon

Directions:

In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)

Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.