Pumpkin Cream Cheese Pie w/Bourbon Pecan Caramel Sauce

By BearForce

Ingredients

• Pure Butter Pie Crust
• Cream Cheese Layer
• 1 package (8 ounces) cream cheese, softened
• 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pumpkin Layer
• 2 large eggs
• 1 can (15 ounces) pumpkin (not pumpkin pie filling)
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 teaspoons cinnamon
• 1 teaspoon dried ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 1/4 cups half and half
• Bourbon Pecan Caramel Sauce
• 1/2 cup firmly packed Imperial Sugar Dark Brown Sugar
• 3/4 cup whipping cream
• 4 tablespoons butter
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 1/2 cups pecan halves
• 1 tablespoon Bourbon (optional)

Preparation

Step 1

Preheat oven to 350°F. Prepare a 9-inch deep dish with pie crust. Place in oven and bake for approximately 30 minutes or until crust is golden on edges. Remove from oven. Brush with beaten egg and return to oven for another 5 minutes.

On lowest speed blend cream cheese and sugar. Add egg and vanilla. Pour into pie shell and set aside.

Whisk eggs. Add pumpkin, sugar, cinnamon, ginger, cloves and salt. Add half and half. Gently drizzle filling over cream cheese layer to ensure that layers will remain intact and no marbleizing will occur.

Place in oven and bake about 55-65 minutes. Allow to cool for 1 hour before placing in the refrigerator. Meanwhile prepare pecan praline topping: In a saucepan bring all the ingredients to a boil excluding pecans and Bourbon. Boil for 3 minutes. Remove from heat and stir in the pecans and Bourbon. Set aside.

For easy serving, cut pie first and place on plates, then spoon Bourbon pecan caramel sauce on top