Spiced Pumpkin Pie with Ginger Cream and Chocolate Peanut Butter Bourbon Pecan Pie


  • ½ cup dark brown sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup evaporated milk
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 1 tsp salt
  • ¾ cup pumpkin purée
  • 1 pre-made pie crust
  • ½ cup heavy cream
  • 2 tbsp white sugar
  • 1 tbsp fresh ginger grated
  • 2 eggs
  • ½ cup dark brown sugar
  • 1/3 cup light corn syrup
  • 4 tsp bourbon
  • 3 tbsp butter
  • 1 cup pecan halves
  • ½ cup bittersweet chocolate chips
  • ½ cup peanut butter chips
  • 1 pre-made pie crust
  • 1 tsp salt
  • Preheat the oven to 375°F.
  • Line each side of the Divided Pyrex Bakeware with a pie crust. Cut excess pie crust dough and decoratively crimp the edges of both pies.
  • Make the pumpkin pie. In a largebowl, whisk together eggs, brown sugar, evaporated milk, spices, and salt. Fold in pumpkin puree. Pour into prepared pie crust on one side of the Divided Pyrex Bakeware.
  • Make the pecan pie. In a large bowl, whisk together eggs, brown sugar, and corn syrup. Drizzle in melted butter while whisking. Add bourbon, pecans, chocolate chips, peanut butter chips, and salt. Stir to combine and pour into the other prepared pie crust.
  • Bake for 15 minutes, then reduce the temperature to 350°F and bake for another 15 minutes. Pies are done when the crusts are golden, and wiggle slightly when shook.
  • While pies are cooling, whisk together heavy cream, sugar, and ginger until the consistency of whipped cream. Top the cooled pumpkin pie with ginger cream and dust with cinnamon.
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