A holiday recipe for Gimme Both Pumpkin Pecan Pie

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Makes 1 (9 inch) pie

1 (9-inch) uncooked pie shell (see recipe above)

Pumpkin layer:

3/4 cup canned pumpkin

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1/4 cup granulated sugar

1 egg

3 tablespoons sour cream

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

Pecan layer:

1/2 cup dark brown sugar

3/4 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 tablespoons sour cream

3 tablespoons light brown sugar

1 tablespoon bourbon

1. Preheat oven to 425 degrees.

2. To make the pumpkin layer: In a medium bowl whisk together the pumpkin, sugar, egg, sour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

3. To make the pecan layer: In another bowl combine the brown sugar, dark corn syrup, eggs, melted butter and vanilla. Mix until smooth, then stir in pecans.

4. Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 to 30 minutes, or until the filling is slightly puffy and pie is set. Test by inserting a knife in the center of the pie; if it comes out clean the filling is set.

5. Cool on a wire rack.

6. To make whipped cream: In a large bowl lightly whip cream, sour cream and sugar. Stir in bourbon.

7. Serve pie with dollops of whipped cream. Store pie covered and refrigerated.

Copyright 2010 by Kathy Casey Food Studios® Liquid Kitchen™ (www.kathycasey.com)

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