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Pumpkin Pie topped with Homemade Bourbon Whipped Cream

Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies

Crust

• 3 c. organic unbleached pastry flour
• 1 1/2 tsp. sea salt
• 1 c. non-hydrogenated vegetable shortening, chilled
• 1/4 c. Unsalted Butter, chilled
• 1/2 c. Organic Whole Milk, chilled

Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).

Filling

• 1 c. organic golden brown sugar
• 1 Tbsp. organic ground cinnamon
• 2 tsp. organic ground ginger
• 1 tsp. organic ground nutmeg
• 1/2 tsp. organic cloves
• 1/2 tsp. organic ground allspice
• 2 tsp. organic vanilla extract
• 1 Tbsp. organic Maple Syrup
• 4 organic Eggs
• 2 (15.4 oz) cans organic pumpkin puree
• 2 (12 oz.) cans evaporated milk

Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.

Bourbon Whipped Cream
Makes: About 2 cups

• 1 c. organic heavy whipping cream
• 1 tsp. organic vanilla extract
• 3 Tbsp. confectioners' sugar
• 3 Tbsp. bourbon (optional)

Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.