Ingredients
- 1 can (15-ounce) solid-pack pumpkin, Libby's(R)
- 1 package (8-ounce) cream cheese, softened, Philadelphia(R)
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice, McCormick(R)
- 3 large eggs
- 1 teaspoon vanilla, McCormick(R)
- 2 (9-inch) graham cracker pie shells
- 3 tablespoons bourbon, Jim Beam(R)
- 1 can (14-ounce) sweetened condensed milk, Eagle Brand(R)
- 2 teaspoons ground cinnamon, McCormick(R)
- Chocolate syrup, Hershey's(R)
Directions
Preheat oven to 325 degrees F.
For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.
For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.
Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By hammers no 1
Naperville, IL
on November 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I actually used the recipe for one 9 inch pie. Make sure the cream cheese is completely softened, otherwise that layer will be lumpy. The pumpkin layer (with the bourbon comes out very runny, but don't be fooled. I would suggest slightly over an hour for baking time. Let it completely cool, and you have yourself a delicious pie! My family loved it!
By JustMike
Duvall, WA
on October 31, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great alternative to the traditional pumpkin pie. Extremely easy to make, instead of using canned pumpkin I used puree made from a Sweet Pie Pumpkin. Also top this with homemade whip topping following this simple recipe
• 1 cup heavy whipping cream
• 3 tablespoons brown sugar
• ½ teaspoon vanilla extract
• 1 tablespoon bourbon
In a chilled bowl, beat the heavy cream with a hand mixer beginning to thicken. Add the brown sugar, vanilla and bourbon then continue to beat until soft peaks form. .
Read all 2 reviews