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Recipe: 'gimme Both' Pumpkin Pecan Pie With Bourbon Whipped Cream
Similar Categories: Gimme, Both, Pumpkin, Pecan, Pie, Bourbon, Whipped, Cream
'Gimme Both' Pumpkin-Pecan Pie W/Bourbon Whipped Cream
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.
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Gimme, Both, Pumpkin, Pecan, Pie, Bourbon, Whipped, Cream
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