Pumpkin pie with bourbon whipped cream

Name: Pumpkin pie with bourbon whipped cream
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 10
Ingredients: Plain flour, for dusting; 320 g Jus-Rol Shortcrust Pastry Sheet; 1 egg, beaten

Traditionally made for Thanksgiving, this smooth, gently spiced pie is the ultimate celebration of autumn in pudding form. A grown-up whipped cream flavoured with bourbon makes a classy finishing touch.

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Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook1 hr 25 mins
Total time1 hr 45 mins
Pluschilling + cooling

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Plain flour, for dusting
320g Jus-Rol Shortcrust Pastry Sheet
1 egg, beaten

Filling

50g caster sugar
425g can pumpkin
75ml condensed milk
3 eggs, beaten
75ml double cream
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp fine salt
2 tsp vanilla extract
2 tbsp bourbon whiskey

Topping

225ml double cream
1 tbsp Nielsen-Massey Vanilla Extract
1 tbsp bourbon whiskey
3 tbsp caster sugar
Whole nutmeg, finely grated, for sprinkling (optional)

On a lightly floured surface, roll out the pastry into a 26cm circle and use it to line a 23cm pie dish. Crimp the overhang of pastry to form a crust. Chill for 10 minutes in the freezer. Preheat the oven to 200°C, gas mark 6. Line the pastry case with baking parchment and baking beans, then bake for 20 minutes. Remove the parchment and beans, then brush the base with the beaten egg. Bake for a further 5 minutes. Allow to cool in the tin for 20 minutes, then carefully remove from the pie dish and cool completely on a wire rack (10-15 minutes). Reduce the oven temperature to 160°C, gas mark 3.
In a large bowl, whisk all the filling ingredients together. Pour into the cooled pie case. Bake for 1 hour or until set but still slightly jiggly. Remove from the oven and cool completely at room temperature or in the fridge. To serve, in a large bowl, whisk together all the topping ingredients except the nutmeg to form soft peaks, then dollop over the pie, swirling the cream with the back of a spoon. Sprinkle with grated nutmeg, if liked.