PUMPKIN PIE WITH BOURBON VANILLA WHIP

PREP TIME: 30 MINS IDLE TIME: 30 MINS COOK TIME: 55 MINS PELLETS: Texas Blend SERVES: 12 PEOPLE

PUMPKIN PIE WITH VANILLA BOURBON WHIP The holidays are here which means the pumpkin craze has begun. What better way to fill your pumpkin spice cravings than with the desert that started it all. This (not so) traditional recipe features a simple pumpkin filling that is complemented with a unique, crispy crust and bourbon vanilla whipped topping.

INGREDIENTS: Crust:

• 1 1/2 cups finely ground graham cracker crumbs

• 6 tablespoons butter, melted and slightly warm

• 1/4 cup granulated sugar

• 1/4 teaspoon ground cinnamon

Filling:

• 1 (15-ounce) can pumpkin purée (not pie mix)

• 1 (14-ounce) can sweetened condensed milk

• 2 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon fine salt

• 1/8 teaspoon ground cloves

Whip:

• 1 tablespoon high quality bourbon

• 1 cup heavy cream

• 3 tablespoons confectioners’ sugar

• 1 teaspoon vanilla extract ½ cup crushed walnuts

Preparation:

Crust 1.Preheat the grill to 350 degrees. 2.Finely break down graham crackers and mix together the other crust ingredients until it has the consistency of wet sand. 3.Spread the mixture evenly into a 9-inch pie pan. Firmly press the mixture over the bottom and sides of the pan. 4.Put the pan on the grill and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.