| 1 x Pie Crust (9 Inch), unbaked | | PUMPKIN LAYER | | 34 cup Canned Pumpkin | | 1/2 cup Granulated Sugar | | 1 x Egg | | 3 tbl Sour Cream | | 1/4 tsp Ground Ginger | | 1/2 tsp Ground Cinnamon | | 1/8 tsp Ground Cloves | | 1/8 tsp Ground Nutmeg | | 1/4 tsp Salt | | PECAN LAYER | | 1/2 cup Dark Brown Sugar, packed | | 3/4 cup Dark Corn Syrup | | 2 x Eggs | | 1 tbl Butter, melted | | 1 tsp Vanilla | | 1 cup Pecans, halves or pieces | | BOURBON WHIPPED CREAM | | 1 cup Whipping Cream | | 3 tbl Sour Cream | | 3 tbl Light Brown Sugar | | 1 tbl Bourbon |
| | 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 . |
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