Pumpkin pecan pie with whiskey butter sauce
Pumpkin pecan pie with whiskey butter sauce recipe in the thanksgiving category
Recipe ingredients:
- Pie crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, 1 stick
- 3 to 4 tablespoons cold water
- Pumpkin filling:
- 1 cup cooked pumpkin puree
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 large egg, beaten until frothy
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground allspice
- Pinch of ground nutmeg
- Pecan syrup:
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 pinch ground cinnamon
- 3/4 cup pecan pieces
- Whiskey butter sauce:
- 4 tablespoons unsalted butter, 1/2 stick
- 1/3 cup sugar
- 1 large egg
- 1/2 tablespoon very hot water
- 1/4 cup heavy cream
- 1/4 cup bourbon whiskey
Recipe method:
- Pie crust:
- Combine the flour and salt in a mixing bowl.
- Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal.
- Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork.
- Form the dough into a ball and chill in the refrigerator for 1 hour.
- Pumpkin filling:
- Combine all the ingredients thoroughly in a medium bowl.
- Set aside.
- Pecan syrup:
- Combine all the ingredients thoroughly in a medium bowl.
- Set aside.
- Whiskey butter sauce:
- Melt the butter in the top of a double boiler set over gently simmering water.
- Beat the sugar and egg in a small bowl until blended.
- Stir the egg mixture into the butter.
- Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes.
- Remove from the double boiler and let cool to room temperature.
- Stir in the cream and whiskey.
- Preheat the oven to 325F. Grease an 8-inch springform cake pan.
- Roll out the dough on a lightly floured work surface to 3/16 inch.
- Very lightly flour the top of the dough and fold it into quarters.
- Carefully place the dough in the greased cake pan.
- Press firmly in place and trim the edges. Chill for 15 minutes.
- Spoon the pumpkin filling into the pan, spreading evenly to distribute.
- Gently pour the pecan syrup on top.
- Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
- Cool and serve with whiskey butter sauce.
Tags: pumpkin, pecan, pie, whiskey, butter, sauce, recipe, thanksgiving, recipes, cooking