Pumpkin-Pecan Pie with Whiskey Butter Sauce
A decadent double-layered pie combining creamy pumpkin filling and rich pecan syrup, topped with a homemade whiskey butter sauce. This impressive dessert features a flaky homemade crust filled with seasonal pumpkin spices and crunchy pecans.
Ingredients
- •1½ cups all-purpose flour
- •¼ teaspoon salt
- •½ cup butter
- •3½ tablespoons cold water
- •1 cup pumpkin purée
- •¼ cup light brown sugar
- •2 tablespoons sugar
- •1 large egg
- •1 tablespoon heavy cream
- •1 tablespoon unsalted butter
- •1 tablespoon vanilla extract
- •¼ teaspoon salt
- •¼ teaspoon ground cinnamon
- •⅛ teaspoon ground allspice
- •⅛ teaspoon ground nutmeg
- •¾ cup sugar
- •¾ cup dark corn syrup
- •2 small eggs
- •1½ tablespoons unsalted butter
- •2 teaspoons vanilla extract
- •1 pinch salt
- •1 pinch ground cinnamon
- •¾ cup pecan pieces
- •4 tablespoons unsalted butter
- •⅓ cup sugar
- •1 large egg
- •½ tablespoon hot water
- •¼ cup heavy cream
- •¼ cup bourbon whiskey
Cooking Instructions
- 1.
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.
60 min
- 2.
Combine all the ingredients thoroughly in a medium bowl; set aside.
5 min
- 3.
Combine all the ingredients thoroughly in a medium bowl; set aside.
5 min
- 4.
Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
10 min
- 5.
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.
20 min
- 6.
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.
105 min
- 7.
Melt the butter in the top of a double boiler set over gently simmering water.
5 min
- 8.
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.
20 min