| 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 |
T |
Sour Cream |
| 1/4 |
t |
Ground Ginger |
| 1/2 |
t |
Ground Cinnamon |
| 1/8 |
t |
Ground Cloves |
| 1/8 |
t |
Ground Nutmeg |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Dark Brown Sugar, packed |
| 3/4 |
c |
Dark Corn Syrup |
| 2 |
|
Eggs |
| 1 |
T |
Butter, melted |
| 1 |
t |
Vanilla |
| 1 |
c |
Pecans, halves or pieces |
| 1 |
c |
Whipping Cream |
| 3 |
T |
Sour Cream |
| 3 |
T |
Light Brown Sugar |
| 1 |
T |
Bourbon |
INSTRUCTIONS
1998
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,
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”