'gimme Both' Pumpkin-Pecan Pie W/bourbon Whipped Cream

Title:
'gimme Both' Pumpkin-Pecan Pie W/bourbon Whipped Cream

Yield:
6 Servings

Categories:
Pastries




Ingredients:





     1    Pie Crust (9 Inch); unbaked





-------------------------------PUMPKIN
LAYER-------------------------------


   3/4 c  Canned Pumpkin


   1/2 c  Granulated Sugar


     1    Egg


     3 tb Sour Cream


   1/4 ts Ground Ginger


   1/2 ts Ground Cinnamon


   1/8 ts Ground Cloves


   1/8 ts Ground Nutmeg


   1/4 ts Salt



--------------------------------PECAN
LAYER--------------------------------


   1/2 c  Dark Brown Sugar; packed


   3/4 c  Dark Corn Syrup


     2    Eggs


     1 tb Butter; melted


     1 ts Vanilla


     1 c  Pecans; halves or pieces



---------------------------BOURBON
WHIPPED CREAM---------------------------


     1 c  Whipping Cream


     3 tb Sour Cream


     3 tb Light Brown Sugar


     1 tb Bourbon





 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@icanect.net


 Posted to MC-Recipe Digest by Bill Spalding 
on Mar


 15, 1998