“Best I’ve Ever Had” Pumpkin Pie

By dchulst on November 8th 2017

There’s no denying that the right pumpkin pie can be life changing. With a dollop of whipped cream and pinch of spice, a slice of pie can transform a so-so day into the highlight of the month. So this holiday season, brighten the lives of your holiday guests with a slice of “Best I’ve Ever Had” Pumpkin Pie.

Rest assured, this recipe comes from a bona-pied baker: Norma, one of Toad&Co’s amazing Product Developers, has mastered every pie in the book (and then some). She’s SO good, in fact, that her apple pie medaled at last year’s county fair! Norma is also an accomplished swing dancer and one helluva product developer (you can thank her for perfect arm-holes and inseams). Turn on some tunes, round up your ingredients and get to work on your masterpiece.

Pumpkin & Sweet Potato Pie

Combine the following in a large saucepan. Bring to a simmer (10-15 minutes). Make sure to mashing the yams nice and good.

1 can pumpkin (15oz.)



1 cup drained canned yams



1/2 cup granulated sugar



1/4 cup maple syrup



2 teaspoons ground ginger



3/4 teaspoon ground cinnamon



1/2 teaspoon ground nutmeg

Whisk the following together then add to pumpkin mixture:

1 cup heavy cream



1 cup whole milk



3 eggs and 2 egg yolks



1 teaspoon vanilla extract

Strain and pour into pie crust. Bake 350° until done, about 45 minutes.

Bourbon Whipped Cream

No slice of pumpkin pie is complete without a dollop of whipped cream. Try whippin’ up some Bourbon Whipped Cream to really get the party started.

1 cup heavy cream, well-chilled



2 teaspoons powdered sugar



4 teaspoons bourbon (and 2 oz. for sipping…)



2 teaspoons pure vanilla extract

Combine ingredients in a chilled bowl and beat until soft peaks form and cream is billowy. Cover and refrigerate until ready to use.

Need a delicious cocktail for your holiday party? Or just something to keep warm? These delicious drinks should do the trick!