|
|
Pumpkin and Pecan Pie with Bourbon Whipped Cream Recipe
|
To make pumpkin and pecan pie for 6 people you will need
Ingredients
| 1 | | Pie Crust (9 Inch); unbaked |
| 4 | oz | Canned Pumpkin | | 3 1/2 | oz | Granulated Sugar | | 1 | | Egg | | 3 | tablespoons | Sour Cream | | 1/4 | teaspoons | Ground Ginger | | 1/2 | teaspoons | Ground Cinnamon | | 1/8 | teaspoons | Ground Cloves | | 1/8 | teaspoons | Ground Nutmeg | | 1/4 | teaspoons | Salt |
| 3 1/2 | oz | Dark Brown Sugar; packed | | 6 | fl oz | Dark Corn Syrup | | 2 | | Eggs | | 1 | tablespoon | Butter; melted | | 1 | teaspoon | Vanilla | | 5 1/4 | oz | Pecans; halves or pieces |
| 8 | fl oz | Whipping Cream | | 3 | tablespoons | Sour Cream | | 3 | tablespoons | Light Brown Sugar | | 1 | tablespoon | Bourbon |
Instructions
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.
Enjoy your Pumpkin and Pecan pie with a large dollop of bourbon whipped cream!
Recieve recipes by email. Subscribe
here
|
|
|
|
|
|
|
|
