Recipe: Gimme Both Pumpkin-Pecan Pie with Bourbon Whipped Cream (layered)

"GIMME BOTH" PUMPKIN-PECAN PIE WITH BOURBON WHIPPED CREAM

1 (9 Inch) Pie Crust, unbaked

FOR THE PUMPKIN LAYER
3/4 cup canned pumpkin puree (unsweetened)
1/2 cup white granulated sugar
1 egg
3 tbsp sour cream
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
FOR THE PECAN LAYER:
1/2 cup dark brown sugar, packed
3/4 cup dark corn syrup
2 eggs
1 tbsp butter, melted
1 tsp vanilla
1 cup pecans, halves or pieces
Bourbon Whipped Cream (for serving, recipe follows)

TO PREPARE THE PUMPKIN LAYER:
In med. bowl, whisk together pumpkin, granulated sugar, egg, sour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

TO PREPARE THE PECAN LAYER:
In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

TO ASSEMBLE AND BAKE:
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 degrees F for 15 minutes, then reduce oven to 350 degrees F and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

Serve with Bourbon Whipped Cream.

BOURBON WHIPPED CREAM

1 cup heavy (whipping) cream
3 tbsp sour cream
3 tbsp light brown sugar
1 tbsp bourbon

In large bowl whip cream, sour cream and brown sugar until lightly whipped. Stir in bourbon.

Makes 1 (9-inch) pie, 8 servings
Source: Palm Beach Post, March 12, 1998