Title: "Gimme Both" Pumpkin-Pecan Pie W/bourbon Whipped Cream
Categories: Pie
Yield: 6 Servings

1		Pie Crust; (9 Inch), unbaked
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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
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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
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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, 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 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 BOURBON 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 Bill Spalding billspa@icanect.net From: "Laurag"

From: Jim Weller Date: 04-06-98 (00:03) The Once And Future Legend (1) Cooking

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