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.