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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
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