Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
35 min

Level:
Easy

Serves:
6 to 8 servings

Ingredients

* 1 cup sugar
* 3 tablespoons butter, melted
* 1/2 cup dark corn syrup
* 3 large eggs, beaten
* 1 1/2 to 2 cups pecan halves
* 2 tablespoons good-quality bourbon
* 1 (9-inch) deep-dish pie shell, unbaked

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

LIBBY'S® Pumpkin Roll

Ingredients:

* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Rum Pie

Recipe courtesy Johnnie Gabriel

Prep Time:
15 min
Inactive Prep Time:
45 min
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
8 to 10 servings

Ingredients

* 1 (9-inch) premade pie shell
* 1 (15-ounce) can unsweetened pumpkin puree
* 3 large eggs, at room temperature
* 1 cup firmly packed light brown sugar
* 2 tablespoons unsalted butter, melted and cooled
* 2 1/2 cups heavy cream, divided
* 1/3 cup sour cream
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* Pinch ground cloves
* Pinch ground nutmeg
* Pinch salt
* 2 tablespoons dark rum
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1/4 cup Praline Pecans, recipe follows

Directions

Preheat the oven to 375 degrees F.

Partially bake the pie shell, according to the package directions.

In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.

With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Praline Pecans:

* 2 tablespoons butter or margarine
* 1/4 cup firmly packed dark brown sugar
* 1/2 cup chopped pecans

In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.