"Gimme Both" Pumpkin-Pecan Pie with Bourbon Whipped Cream

Terrytx posted 11-23-98
* Exported from MasterCook *

"Gimme Both" Pumpkin-Pecan Pie with Bourbon Whipped Cream

Recipe By : Houston Chronicle-11/23/98
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" unbaked pie crust

Pumpkin Layer:
3/4 cup canned pumpkin
1/4 cup 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 packed dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 tablespoon butter -- melted
1 teaspoon vanilla
1 cup pecan, halves or pieces

Bourbon Whipped Cream:
1 cup whipping cream
3 tablespoons sour cream
3 tablespoons brown sugar
1 tablespoon bourbon

Pumpkin Layer: Whisk together all ingredients.

Pecan Layer: Combine all ingredients except pecans; mix till smooth. Stir in pecans.

Bourbon Whipped Cream: Whip cream, sour cream, and brown sugar until lightly whipped. Stir in bourbon.

To assemble: Preheat oven to 425 degrees. Spoon Pumpkin Layer into unbaked pastry shell, smoothing top. Then very carefully spoon Pecan layer over top, being careful to keep layers separate. Bake at 425 degrees for 15 min.

Reduce heat to 350 degrees and bake 25-30 min. longer or until filling is slightly puffy and Pecan Layer is just set. Cool on wire rack.

Serve with dollops of Bourbon Whipped Cream.

Cover and refrigerate leftovers.

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