7. Pumpkin Pie with Bourbon Whipped Cream

From: Celebrity Cruises

Forget canned pumpkin. Celebrity's pie calls for things to be done the old-fashioned way, by roasting a pumpkin first. The addition of bourbon whipped cream gives it a boozy, Southern kick.

Pie Crust
Ingredients

• 2 cups all-purpose flour, plus more for flouring
• 1/4 tsp salt
• 2/3 cup cold unsalted butter, cut into 1/2-inch pieces

Directions

1. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened.

2. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

3. Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to an oven safe pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

4. Line the crust with foil, place pie weights, and bake until the sides are set, about 12 minutes. Remove the foil and weights.

Pumpkin Pie Filling
Ingredients

• 1 medium sugar pumpkin (about 3 pounds)
• 14 oz. can sweetened condensed milk
• 1/2 cup whipping cream
• 2 tbsp cornstarch
• 2 tbsp molasses
• 2 tbsp canola oil
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp Salt
• 3 large eggs
• Canola oil, for oiling pumpkin

Directions

1. Preheat oven to 375°F. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil.

2. Rub canola oil all over the skin and bake until fork-tender, about one hour. Let cool.

3. Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs and combine thoroughly.

4. Pour the filling into the crust and bake until the filling is set in the center, about one hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Bourbon Whipped Cream
Ingredients

• 1 cup heavy whipping cream
• 2 tbsp white sugar
• 1 1⁄2 tbsp premium Bourbon

1. In a medium bowl, whip cream until soft mounds form.

2. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon.

3. Chill until ready to serve.