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Pumpkin-Pecan Pie W/Bourbon Whipped Cream

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Pie crust - (9 inch), unbaked

  2. <<pumpkin layer>>

  3. 3/4 cup 177ml Canned pumpkin

  4. 1/2 cup 99g / 3 1/2oz Granulated sugar

  5. 1 Egg

  6. 1/4 teaspoon 1 1/3ml Ground ginger

  7. 1/2 teaspoon 2 1/2ml Ground cinnamon

  8. 1/8 teaspoon 0.6ml Ground cloves

  9. 1/8 teaspoon 0.6ml Ground nutmeg

  10. 1/4 teaspoon 1 1/3ml Salt

  11. <<pecan layer>>

  12. 1/2 cup 80g / 2.8oz Dark brown sugar - packed

  13. 3/4 cup 246g / 8.7oz Dark corn syrup

  14. 2 Eggs

  15. 1 tablespoon 15ml Butter - melted

  16. 1 teaspoon 5ml Vanilla

  17. 1 cup 146g / 5.1oz Pecans - halves or pieces

  18. <<bourbon whipped cream>>

  19. 1 cup 237ml Whipping cream

  20. 3 tablespoons 45ml Sour cream

  21. 3 tablespoons 45ml Light brown sugar

  22. 1 tablespoon 15ml Bourbon

Instructions Jump to Ingredients ↑

  1. FOR PUMPKIN LAYER:

  2. In med. bowl, whisk together pumpkin, granulated sugar, egg, sour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

  3. FOR PECAN LAYER:

  4. In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

  5. TO ASSEMBLE:

  6. Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.

  7. 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.

  8. FOR THE BURBON WHIPPED CREAM:

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

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