Pumpkin Pecan Pie with Whiskey Butter Sauce

No need to choose from two classic pies, this rustic Pumpkin Pecan Pie is served with a decadent Whiskey Butter Sauce that will be the star of your holiday dinner!

Pumpkin Pecan Pie with Whiskey Butter Sauce by FamilySpice.com

Four days until Thanksgiving! Yes! I know, I wouldn’t be typing this up today if I had to cook for everyone on Thursday. But, I’ve had my share of dinner parties, from a small group like two families to 70 people. I’ve cooked for foodies and kids, and made meals for picky eaters and those with allergies. And I cooked EVERYTHING from scratch: appetizers, dinner, sides and dessert. That’s what I do. And I experiment and make things for the first time at a big dinner party, too. The big faux pas. What if something goes wrong? What if it doesn’t turn out? Most of the time, I mix some tried and true favorites along with new recipes. And guests are so forgiving, especially after a few glasses of wine. So who cares if it doesn’t always turn out perfect?

I have been sharing with you some great turkey recipes and sides that you can make for your friends and family for Thanksgiving. So today, I want to share a heavenly dessert. I know it’s easy to just pick up a pie or some pastries at the store to help ease your work load. I totally understand that. And then there’s the great debate of which pie to serve. Pumpkin? Pecan? Fruit? Too many decisions. Well I found a recipe that will solve this dilemma: Pumpkin Pecan Pie with Whiskey Butter Sauce.

Oh, no! Not another recipe title with the words “butter” and some alcoholic beverage! Trust me, this pie is worth every calorie. I was more intimidated with the word “pie.” I love to eat pies, but I have found making a pie, especially one with a delicious and beautiful pie crust, to be a huge challenge. So many times the crust burns or the pie falls apart when you cut into it. I admit, I haven’t made a pie in years. And this recipe had me intrigued.The great thing about this recipe, is that the pie crust is rustic, and the edges are not supposed to be perfect or beautiful. The flaws make this pie shine. YES!

Pumpkin Pecan Pie with Whiskey Butter Sauce by FamilySpice.com

You start with butter, flour and salt and squeeze the dough out with your finger tips. Slowly add a few tablespoons of water and form a ball. You do have to refrigerate the dough for an hour for it to set. After rolling out the dough, you press it into a greased 8-inch springform pa, then refrigerate again for 15 minutes.

Pumpkin Pecan Pie with Whiskey Butter Sauce by FamilySpice.com

Pumpkin Pecan Pie with Whiskey Butter Sauce by FamilySpice.com

The filling is amazing. You have a delicious pumpkin pie on the bottom, and one that is full of cream or evaporated milk. On top there is a terrific and crunchy pecan crust. The Whiskey Butter sauce is drizzled over each pie slice, so little kids can easily pass on the alcohol. Even without the sauce, this pie is amazing. You and your guests will find it hard to stop with just one slice!

Rustic Pumpkin-Pecan Pie with Whiskey Butter Sauce

A great solution to the dilemma: Do you serve pumpkin pie or pecan pie for your holiday dessert? Recipe adapted from New Tastes from Texas

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 5/8 tsp salt
  • 1/2 cup butter, unsalted, cut into pieces
  • 4 1/2 TBS cold water
  • 1 cup pumpkin purée
  • 1/4 cup brown sugar, light, packed
  • 2 TBS granulated sugar
  • 2 egg, large, beaten until frothy
  • 1 TBS heavy cream
  • 6 1/2 TBS butter, unsalted, softened
  • 1 TBS vanilla extract
  • 3/8 tsp cinnamon, ground
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg, ground
  • 1 0/0 cup granulated sugar
  • 3/4 cup corn syrup, light, dark
  • 2 eggs, large
  • 2 tsp vanilla extract
  • 3/4 cup pecans, chopped
  • 1/4 cup heavy cream
  • 2 TBS bourbon

Directions:

  1. Start with the pie crust by combining in a medium-sized bowl:
    • 1 1/2 cup all-purpose flour
    • 1/4 tsp salt
  2. Using your fingers, mix in:
    • 1/2 cup butter, unsalted , cut into pieces
  3. Squeeze butter into flour mixture until it resembles coarse cornmeal.
  4. Sprinkle over the flour mixture in tablespoon increments:
    • 4 TBS cold water
  5. Stir continuously with a fork.
  6. Form the dough into a ball and chill in the refrigerator for 1 hour.
  7. For the pumpkin filling, combine in a large bowl:
    • 1 cup pumpkin purée
    • 1/4 cup brown sugar, light , packed
    • 2 TBS granulated sugar
    • 1 egg, large , beaten until frothy
    • 1 TBS heavy cream
    • 1 TBS butter, unsalted , softened
    • 1 TBS vanilla extract
    • 1/4 tsp salt
    • 1/4 tsp cinnamon, ground
    • 1/8 tsp allspice
    • 1/8 tsp nutmeg, ground
  8. For the pecan syrup, whisk together in a medium-sized bowl:
    • 3/4 cup granulated sugar
    • 3/4 cup corn syrup, light , dark
    • 2 eggs, large
    • 1 1/2 TBS butter, unsalted , melted
    • 2 tsp vanilla extract
    • 1/8 tsp salt
    • 1/8 tsp cinnamon, ground
    • 3/4 cup pecans , chopped
  9. Preheat the oven to 325°F.
  10. Grease an 8-inch springform cake pan.
  11. Roll out the dough on a lightly floured work surface to 3/16 inch.
  12. Very lightly flour the top of the dough and fold it into quarters.
  13. Carefully place the dough in the greased cake pan.
  14. Press firmly in place and trim the edges.
  15. Chill for 15 minutes.
  16. Spoon the pumpkin filling into the pan, spreading evenly to distribute.
  17. Gently pour the pecan syrup on top.
  18. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
  19. Allow pie to cool to room temperature, then release the pie.
  20. In a double boiler set over gently simmering water, melt:
    • 4 TBS butter, unsalted
  21. In a small bowl whisk until blended:
    • 1/3 cup granulated sugar
    • 1 egg, large
  22. Stir the egg mixture into the butter.
  23. Using the hot water in your double boiler, stir in:
    • 1/2 TBS hot water
  24. Stir until the mixture coats the back of a spoon, about 7 minutes.
  25. Remove from the double boiler and let cool to room temperature.
  26. Stir in:
    • 1/4 cup heavy cream
    • 2 TBS bourbon
  27. Pour whiskey-butter over each slice of pumpkin-pecan pie.

Notes:

Serving Suggestions: Serve alone, top with whipped cream or vanilla ice cream.

Prep Time:

Yield: 8 servings

Cook Time:

Rustic Pumpkin-Pecan Pie with Whiskey Butter Sauce Detail

 

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