Pumpkin Pie & Whiskey-Whipped Cream

Pumpkin Pie & Whiskey-Whipped Cream

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Pi Day

You may be wondering why I’m posting a recipe for pumpkin pie in March. Normally, I wouldn’t do that, but then I realized tomorrow is Pi Day. I try not get into all those silly made up holidays (e.g. National Pizza Day, National Cookie Day, National Best Friend Day, National Walrus Day…you get the point). But I missed the boat on writing this in the fall, so now seems like an acceptable occasion to make it happen. Besides, pumpkin is fabulous anytime of year, right? So let’s celebrate Pi Day with some Pumpkin Pie & Whiskey-Whipped Cream.

Pumpkin Pie & Whiskey Whipped Cream

Wisconsin Wheat Whiskey

The odd part about Pumpkin Pie & Whiskey-Whipped Cream is that I voluntarily used whiskey. If you know me, you may be aware that I REALLY don’t like whiskey. One time I tasted a sip–okay, not even sip–of my husband’s and I was literally coughing a sputtering. Over a drop of whiskey on my tongue. But last fall as I was scrolling through Pinterest, as I do, I saw tons of recipes for bourbon pumpkin pies. I had already baked my pie, but I thought it would be really yummy to add some to the whipped cream, like I did with Milk and Honey Chocolate Cupcakes. I consulted my cocktail-connoisseur sister, and the closest thing she had on hand was whiskey. We added a couple tablespoons to the whipped cream (one would have been sufficient), and it was really delicious! The cream and powdered sugar help mitigate the strength of the whiskey and makes for a flavorful, complex whipped cream.

Pumpkin Pie & Whiskey Whipped Cream

Notes on the Pie

One of the most surprising things about this pie is that there is no refined sugar! I only use pure maple syrup to sweeten it. Amber syrup would be just fine, but I prefer using a darker variety for a more robust flavor. I also use agar-agar as a vegan substitute for gelatin. Since there aren’t eggs in this recipe, the whole thing could be made vegan by substituting non-hydrogenated shortening for butter in the crust and using full fat coconut cream instead of whipping cream.

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P.S. I totally made up the thing about National Walrus Day, but it’s a real “holiday” in Russia (November 24th)!

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