Bourbon pumpkin pie with pecan crunch  
  AJC, 11/21/93    
   

1/3   cup   light brown sugar  
1/3   cup   butter  
1/2   cup   pecan pieces ,   toasted
1   9-inch   deep dish pie crust  
1   cup   pumpkin purée  
3/4   cup   heavy cream  
1/4   cup   bourbon  
1   cup   light brown sugar ,   packed
2     eggs  
1   tsp   cinnamon  
1/2   tsp   ginger  
1/2   tsp   allspice  
1/2   tsp   salt  
1/2   cup   heavy cream ,   for whipping
1   tsp   granulated sugar  
1/2   tsp   bourbon ,  

1. Prepare the pecan layer: Preheat oven to 450 degrees. Combine 1/3 cup light brown sugar, butter, and pecan pieces and spread over the bottom of pie shell. Bake 10 minutes. Remove and allow to cool slightly, about 10 minutes.

2. Reduce oven to 325 degrees.

3. Combine all other ingredients except 1/4 cup cream, granulated sugar, and 1/2 tsp bourbon for the filling. Pour over pecan layer (you may have a little extra filling. Fill only to the top of pie shell). Bake 45 minutes to 1 hour, or until knife inserted in center comes out clean.

4. Whip remaining ingredients until soft peaks form. Garnish pie slices with whipped cream mixture.

From the kitchen of Scott and Glenn | Recipe database | Edit recipe