Recipe - Gimme Both Pumpkin-Pecan Pie Wbourbon Whipped Cream

1 Pie Crust (9 Inch); unbaked

PUMPKIN LAYER
Three fourths cup Canned Pumpkin
One half cup Granulated Sugar
1 Egg
3 tablespoon Sour Cream
One fourth teaspoon Ground Ginger
One half teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Nutmeg
One fourth teaspoon Salt

PECAN LAYER
One half cup Dark Brown Sugar; packed
Three fourths 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 tablespoon Sour Cream
3 tablespoon Light Brown Sugar
1 tablespoon 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
Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
15, 1998