| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies & tart, To post | 6 | Servings | |
INGREDIENTS
| 1 | Pie Crust (9 Inch); unbaked | |
| 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 |
| 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 |
| 1 | c | Whipping Cream |
| 3 | tb | Sour Cream |
| 3 | tb | Light Brown Sugar |
| 1 | tb | Bourbon |
INSTRUCTIONS
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@icanect.net Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 15, 1998
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