In the age-old debate between pumpkin versus pecan pie as the most-loved Thanksgiving dessert, there is a common ground to bring the devoted advocates of these two desserts together. A dollop of homemade boozy whipped cream is all that is necessary to cease this debate and bring peace back to the dessert table. This light, fluffy topping is a flawless garnish for any pie, pudding, cake, or cookie, and also pairs well with cider, hot chocolate, and even adds a subtle sweet note to coffee.
Ingredients:
Store Bought Pumpkin, Pecan, or Coconut Custard Pie
1 Cup Heavy Cream
2 Tablespoons Jackson Morgan Southern Cream in Brown Sugar and Cinnamon
Directions:
Add heavy cream and Jackson Morgan Southern Cream to a whipped cream maker. Follow directions on your maker. Then top pie with this boozy addition.
