'Gimme Both' Pumpkin-Pecan Pie W/Bourbon Whipped Cream Recipe - Cooking Index
'Gimme Both' Pumpkin-Pecan Pie W/Bourbon Whipped Cream Recipe - Cooking Index
| 1 | Pie crust - (9 inch), unbaked | |
| Pumpkin Layer | ||
| 3/4 cup | Canned pumpkin | |
| 1/2 cup | Granulated sugar | |
| 1 | Egg | |
| 3 tablespoons | Sour cream | |
| 1/4 teaspoon | Ground ginger | |
| 1/2 teaspoon | Ground cinnamon | |
| 1/8 teaspoon | Ground cloves | |
| 1/8 teaspoon | Ground nutmeg | |
| 1/4 teaspoon | Salt | |
| Pecan Layer | ||
| 1/2 cup | Dark brown sugar - packed | |
| 3/4 cup | Dark corn syrup | |
| 2 | Eggs | |
| 1 tablespoon | Butter - melted | |
| 1 teaspoon | Vanilla | |
| 1 cup | Pecans - halves or pieces | |
| Bourbon Whipped Cream | ||
| 1 cup | Whipping cream | |
| 3 tablespoons | Sour cream | |
| 3 tablespoons | Light brown sugar | |
| 1 tablespoon | Bourbon |
FOR PUMPKIN LAYER:
In med. bowl, whisk together pumpkin, granulated sugar, egg, sour 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 425F for 15 minutes, then reduce oven to 350F 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
Source:
Bill Wight
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