'gimme both' pumpkin-pecan pie w/bourbon whipped cream

Categories
Pies & tart
To post
Yield
6 Servings
MeasureIngredient
Pie Crust (9 Inch); unbaked
¾ cup Canned Pumpkin
½ cup Granulated Sugar
Egg
3 tablespoons Sour Cream
¼ teaspoon Ground Ginger
½ teaspoon Ground Cinnamon
⅛ teaspoon Ground Cloves
⅛ teaspoon Ground Nutmeg
¼ teaspoon Salt
½ cup Dark Brown Sugar; packed
¾ cup Dark Corn Syrup
Eggs
1 tablespoon Butter; melted
1 teaspoon Vanilla
1 cup Pecans; halves or pieces
1 cup Whipping Cream
3 tablespoons Sour Cream
3 tablespoons Light Brown Sugar
1 tablespoon Bourbon

PUMPKIN LAYER

PECAN LAYER

BOURBON WHIPPED CREAM

FOR PUMPKIN LAYER:

In med. bowl, whisk together pumpkin, granulated sugar, egg, cour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

FOR PECAN LAYER:

In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

TO ASSEMBLE:

Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.

Bake at 425° for 15 minutes, then reduce oven to 350° and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

FOR THE BURBON WHIPPED CREAM: In large bowl whip cream, sour cream and brown sugar until lightly whipped.

Stir in bourbon.

Palm Beach Post Food Section 3/12/98 billspa@...

Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 15, 1998

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