10-Minute Pumpkin Pies With Bourbon Whipped Cream

• Pumpkin Pie Filling
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 5 large eggs
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3/4 teaspoon kosher salt
• 1 can (15 oz.) pumpkin puree
• 2 1/2 cups half-and-half
• Bourbon Whipped Cream
• 1 cup whipping cream
• 2 tablespoons sugar
• 3 tablespoons bourbon

1. Preheat oven to 375u0b0 with a rack set in the middle. Make filling: In a bowl, whisk sugars, eggs, spices, salt, and pumpkin until smooth. Whisk in half-and-half.
2. Divide filling between pie shells and bake until a knife inserted in center comes out clean, 45 to 55 minutes. Let cool.
3. Make cream: Beat cream, sugar, and bourbon with a mixer until light and fluffy.
4. Make ahead: Chill airtight up to 1 day.
5. Note: Nutritional analysis is per 1/12 of pie.

pie filling, sugar, brown sugar, eggs, cinnamon, ground ginger, ground nutmeg, ground allspice, kosher salt, pumpkin puruee, cream, whipping cream, sugar, bourbon

Taken from www.myrecipes.com/recipe/10-minute-pumpkin-pies-with-bourbon-whipped-cream (may not work)