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1-10 Minutes
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60+ Minutes |
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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.
| Ingredients:
1 Pie Crust (9 Inch); unbaked
3/4 Cup(s) Canned Pumpkin
1/2 Cup(s) Granulated Sugar
1 Egg
3 Tablespoon(s) Sour Cream
1/4 Teaspoon(s) Ground Ginger
1/2 Teaspoon(s) Ground Cinnamon
1/8 Teaspoon(s) Ground Cloves
1/8 Teaspoon(s) Ground Nutmeg
1/4 Teaspoon(s) Salt
1/2 Cup(s) Dark Brown Sugar; packed
3/4 Cup(s) Dark Corn Syrup
2 Eggs
1 Tablespoon(s) Butter; melted
1 Teaspoon(s) Vanilla
1 Cup(s) Pecans; halves or pieces
1 Cup(s) Whipping Cream
3 Tablespoon(s) Light Brown Sugar
1 Tablespoon(s) Bourbon |
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