Title: 'gimme both' pumpkin-pecan pie w/bourbon whipped cream
 Categories: Pies & tart, To post
      Yield: 6 Servings
 
      1    Pie Crust (9 Inch); unbaked

-----------------------PUMPKIN LAYER----------------------------
    3/4 c  Canned Pumpkin
    1/2 c  Granulated Sugar
      1    Egg
      3 tb Sour Cream
    1/4 ts Ground Ginger
    1/2 ts Ground Cinnamon
    1/8 ts Ground Cloves
    1/8 ts Ground Nutmeg
    1/4 ts Salt

------------------------PECAN LAYER-----------------------------
    1/2 c  Dark Brown Sugar; packed
    3/4 c  Dark Corn Syrup
      2    Eggs
      1 tb Butter; melted
      1 ts Vanilla
      1 c  Pecans; halves or pieces

-------------------BOURBON WHIPPED CREAM------------------------
      1 c  Whipping Cream
      3 tb Sour Cream
      3 tb Light Brown Sugar
      1 tb Bourbon
 
  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.
  
  Palm Beach Post Food Section 3/12/98 billspa@icanect.net