‘gimme Both’ Pumpkin-Pecan Pie W/bourbon Whipped Cream
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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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