Want-Them-Both Pumpkin-Pecan Pie with Bourbon Whipped Topping

A layer of pumpkin filling is topped with a layer of pecan filling in a sugar cookie crust.

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Ingredients:

• 1 lb frozen sugar cookie dough, thawed
• 1/2 cup chopped pecans
• For pumpkin layer:
• 1/2 cup canned pumpkin
• 2 tbsp light brown sugar
• 1 egg, beaten
• 2 tbsp sour cream
• 1/2 tsp cinnamon
• Pinch of cloves and nutmeg
• For pecan layer:
• 1/2 cup brown sugar
• 1/2 cup dark corn syrup
• 2 eggs, beaten
• 2 tbsp butter, melted
• 1 tsp (freshly squeezed) lemon juice
• 1 tsp vanilla
• 1 cup pecan halves or pieces
• Bourbon whipped cream:
• 2 1/2 cups frozen whipped topping, thawed
• 1 tbsp bourbon

Method

Spray a 9" deep dish glass pie pan with nonstick cooking spray. Arrange about half of the cookie dough in prepared dish, reserve remaining dough for another use. Press dough evenly onto bottom and up sides of dish, building pie crust edge on rim of plate. Sprinkle with pecans and press down into dough. Pierce dough all over with fork tines. Freeze crust about 1 hour. Preheat oven to 425 degrees. Place pie pan on baking sheet and completely cover edges with foil. Mix together pumpkin, brown sugar, egg, sour cream, cinnamon, cloves and nutmeg; when mixture is smooth spread into prepared shell. Place the brown sugar, corn syrup, eggs, butter, lemon juice and vanilla in bowl and stir until smooth. Add pecans and lightly toss to incorporate ingredients. Spoon mixture over pumpkin layer; Cover edges with foil to prevent overbrowning. Bake for 20 minutes. Reduce heat to 350 degrees and bake for another 25 minutes; filling should be lightly puffed and set. Place whipped topping and bourbon in bowl and stir to combine ingredients. Refrigerate until serving time. Remove the pie from the oven and remove foil crust cover, and let cool slightly before cutting the pie and serving with dollops of bourbon whipped topper.

Notes:

Number of servings: 10

Submitted By: gr8folks501311
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