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.

Palm Beach Post Food Section 3/12/98 billspa@icanect.net
Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar
15, 1998