Pumpkin-Pecan Pie W/Bourbon Whipped Cream

Recipe Ingredients

1		Pie crust - (9 inch), unbaked
		<<pumpkin layer>>
3/4 cup	177ml	Canned pumpkin
1/2 cup	99g / 3.5oz	Granulated sugar
1		Egg
3 tablespoons	45ml	Sour cream
1/4 teaspoon	1.3ml	Ground ginger
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1/8 teaspoon	0.6ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
		<<pecan layer>>
1/2 cup	80g / 2.8oz	Dark brown sugar - packed
3/4 cup	246g / 8.7oz	Dark corn syrup
2		Eggs
1 tablespoon	15ml	Butter - melted
1 teaspoon	5ml	Vanilla
1 cup	146g / 5.1oz	Pecans - halves or pieces
		<<bourbon whipped cream>>
1 cup	237ml	Whipping cream
3 tablespoons	45ml	Sour cream
3 tablespoons	45ml	Light brown sugar
1 tablespoon	15ml	Bourbon

Recipe Instructions

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.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

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