Categories: Dessert

Ingredients

• Pumpkin Layer: 3/4 cup canned pumpkin
• 1/2 cup granulated sugar
• 1 egg
• 2 tb sour cream
• 2 tb egg nog
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• Pecan Layer: 1/2 cup dark brown sugar packed
• 3/4 cup dark corn syrup
• 2 eggs
• 1 tb butter melted
• 1 tsp vanilla
• 1 cup pecan halves or pieces
• Whipped Cream: 1 cup whipping cream
• 3 tb egg nog
• 1 tb sour cream
• 3 tb light brown sugar
• 2 tb Baileys liquor (optional)

Directions

1. Pumpkin Layer: in a medium bowl, whisk together pumpkin layer ingredients then set aside.

2. Pecan Layer: In a separate bowl, combine all pecan layer ingredients except pecans. Mix until smooth then stir in pecans.

3. Assembly: Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.

4. Bake at 425 for 15 mins, then reduce oven to 350 and bake pie 25 to 30 mins longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

5. Whipped Cream: In a large bowl, whip cream until lightly whipped. Beat in egg nog, sour cream and sugar until soft peaks form.

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