Gimme Both - Pumpkin-Pecan Pie W/bourbon Whipped Cream
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Gimme Both - Pumpkin-Pecan Pie W/bourbon Whipped Cream
  Pie    Creams    Pumpkin  
Last updated 6/12/2012 1:03:11 AM. Recipe ID 26960. Report a problem with this recipe.
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      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 




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Recipe ID 26960 (Apr 03, 2005)

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