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!

There are several food stars that shine during the holidays. One thing my family can totally agree on is dessert: we have to serve PIE!  And just like the dinner table, I like to serve up an assortment of pies to choose from: pumpkin, pecan, cherry, apple.

We all have our favorites, and we all want to see our favorites being served. I found this recipe for Pumpkin Pecan Pie years ago from Epicurious. What a great way to combine two holiday favorites into one pie.

Laura says :

Why this recipe works

• Customize it: The original recipe (which I share below) uses butter for the crust. You can also buy refrigerated pie crust. I have also used my olive oil pie crust recipe and it worked beautifully!
• Easy peasy: Homemade pies can be very intimidating to make. I totally get that. But with this rustic crust, it’s easy to transfer and press into a springform pan. And the edges? They are not supposed to be perfect or beautiful. The flaws make this pie shine.
• Flavorful: The pumpkin pie layer was silky and smooth, and the pecan pie layer made a crisp top. Two pies in one!
• Dreamy sauce: The real star of this pumpkin pecan pie is the whiskey butter sauce you drizzle over it. Holy cow, it’s crazy good.

Ingredients you need

Pie Crust Ingredients: You can make your own pie crust or use premade pie dough. I do not recommend the frozen pie shells as they will not be large or deep enough to hold all of these ingredients.

• All purpose flour salt and cold butter

Pumpkin Filling Ingredients

• Pumpkin purée: You can use homemade or canned pumpkin.
• Egg
• Heavy cream
• Butter
• Pantry staples: Light brown sugar, granulated sugar, vanilla extract, salt, ground cinnamon, allspice, ground nutmeg

Pecan Pie Filling Ingredients

• Eggs
• Butter
• Pantry staples: Granulated sugar, dark corn syrup, Vanilla extract, salt, ground cinnamon, pecans

Whiskey Butter Sauce Ingredients

• Whiskey: Use your favorite whiskey or even bourbon.
• Butter
• Granulated sugar
• Egg
• Heavy cream

Step-by-step directions

1. Make the pie crust. Squeeze the cold butter with your fingers in the flour and salt until it resembles coarse cornmeal. Work in some cold water, form the dough into a ball and chill in the refrigerator.
2. Make the pumpkin filling. Combine the pumpkin purée ingredients in a mixing bowl then set aside.
3. Make the pecan filling. Combine the pecan pie ingredients in a mixing bowl and set aside.

4. Assemble the pie crust. Roll out the chilled pie dough on a lightly floured work surface and fold it into quarters. Carefully place the dough in a greased 8-inch springform pan and gently unfold, pressing it into the pan and trim the edges. Chill in the fridge.

5. Add the fillings. Spoon the pumpkin filling into the pan, spreading evenly to distribute. Gently pour the pecan syrup on top.
6. Bake. Bake until a knife inserted in the center comes out clean. Allow pie to cool to room temperature, then release the pie.
7. Make the sauce. Use a double boiler to melt the butter then whisk in the sugar and egg together. Thin with a little of boiling water and cook until mixture thickens. Let it cool then stir in heavy cream and whiskey.
8. Serve. Serve by pouring this whiskey butter over each slice of pumpkin pecan pie.

Recipe tips and FAQs

If you want to guarantee two separate and distinct layers, I suggest adding only the pumpkin filling into the pie shell and baking it for 15 minutes, then removing the pie and gently spoon the pecan layer on top.

You can also skip the whiskey sauce and serve it with whipped cream or vanilla ice cream.

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Pumpkin Pecan Pie with Whiskey Butter Sauce

Laura Bashar | Family Spice

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!

No ratings yet

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs

Additional Time 3 hours hrs

Total Time 6 hours hrs

Course Pies, Tarts and Other Desserts

Cuisine American

Servings 1 8-inch pie

Calories 452 kcal

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup butter 1 stick
• 3 to 4 tablespoon cold water
• 1 cup pumpkin purée
• ¼ cup light brown sugar packed
• 2 tablespoon granulated sugar
• 1 large egg beaten until frothy
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter softened
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon allspice
• ⅛ teaspoon ground nutmeg
• ¾ cup granulated sugar
• ¾ cup dark corn syrup
• 2 large eggs
• 1 ½ tablespoon unsalted butter melted
• 2 teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅛ teaspoon ground cinnamon
• ¾ cup chopped pecans
• 4 tablespoon unsalted butter ½ stick
• ⅓ cup granulated sugar
• 1 large egg
• ½ tablespoon hot water
• ¼ cup heavy cream
• ¼ cup bourbon or whiskey

Get Recipe Ingredients

Instructions

 

• Start with the pie crust by combining in a medium-sized bowl flour and ¼ teaspoon salt.
• Using your fingers, mix in ½ cup butter by squeezing butter into flour mixture until it resembles coarse cornmeal.
• Sprinkle 4 TBS cold water over the flour mixture in tablespoon increments and stirring continuously with a fork.
• Form the dough into a ball and chill in the refrigerator for 1 hour.
• For the pumpkin filling, combine pumpkin purée, brown sugar, 2 TBS granulated sugar, 1 egg, 1 TBS heavy cream, 1 TBS vanilla extract, ¼ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon allspice and ⅛ teaspoon ground nutmeg.
• For the pecan syrup, whisk together ¾ cup granulated sugar, corn syrup, 2 eggs, 1 ½ TBS butter, 2 teaspoon vanilla extract, ⅛ teaspoon salt, ⅛ teaspoon ground cinnamon and pecans in a medium-sized bowl.
• Preheat the oven to 325°F.
• Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch and 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.
• Allow pie to cool to room temperature, then release the pie.
• In a double boiler set over gently simmering water, melt 4 TBS butter.
• In a small bowl whisk ⅓ cup granulated sugar and 1 egg until blended.
• Stir the egg mixture into the melted butter.
• Using the hot water in your double boiler, stir in ½ TBS hot water.
• 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 ¼ cup heavy cream and whiskey.
• Pour whiskey-butter over each slice of pumpkin-pecan pie.

Notes

Serve alone, with the whiskey butter sauce, topped with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 452kcalCarbohydrates: 55gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 10gCholesterol: 106mgSodium: 242mgFiber: 2gSugar: 41g

Keyword pumpkin pecan pie, whiskey butter

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!