Cooking Index - Cooking Recipes & IdeasPumpkin-Pecan Pie W/Bourbon Whipped Cream Recipe - Cooking Index

Pumpkin-Pecan Pie W/Bourbon Whipped Cream

Cuisine: German
Courses: Pies
Serves: 6 people

Recipe Ingredients

1   Pie crust - (9 inch), unbaked
  <<pumpkin layer>>
3/4 cup 177mlCanned pumpkin
1/2 cup 99g / 3.5ozGranulated sugar
1   Egg
3 tablespoons 45mlSour cream
1/4 teaspoon 1.3mlGround ginger
1/2 teaspoon 2.5mlGround cinnamon
1/8 teaspoon 0.6mlGround cloves
1/8 teaspoon 0.6mlGround nutmeg
1/4 teaspoon 1.3mlSalt
  <<pecan layer>>
1/2 cup 80g / 2.8ozDark brown sugar - packed
3/4 cup 246g / 8.7ozDark corn syrup
2   Eggs
1 tablespoon 15mlButter - melted
1 teaspoon 5mlVanilla
1 cup 146g / 5.1ozPecans - halves or pieces
  <<bourbon whipped cream>>
1 cup 237mlWhipping cream
3 tablespoons 45mlSour cream
3 tablespoons 45mlLight brown sugar
1 tablespoon 15mlBourbon

Recipe Instructions

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.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.