Delicious pie I made it without the whiskey sauce.
- 2 eggs
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 pinch salt
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 1 tablespoon heavy cream
- 1/3 cup sugar
- 3/4 cup sugar
- 1/2 cup butter (1 stick)
- 1/4 cup bourbon
- 4 tablespoons water
- 1/4 teaspoon cinnamon ground
- 1 tablespoon unsalted butter softened
- 1 pinch nutmeg ground
- 1 pinch cinnamon ground
- -- pie crust --
- 3/4 cup dark corn syrup
- -- pumpkin filling --
- 1 cup pumpkin cooked puree
- 1/4 cup brown sugar light, firmly packed
- 1 large egg beaten until frothy
- 1 pinch allspice ground
- -- pecan syrup --
- 1 1/2 tablespoons unsalted butter melted
- 3/4 cup pecans pieces
- -- whiskey butter sauce --
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 tablespoon water very hot
- Carbohydrate 97.1823758543792 g
- Cholesterol 284.42015625 mg
- Fat 37.144600000001 g
- Fiber 1.36888961617152 g
- Protein 9.33550781250101 g
- Saturated Fat 19.1365218958335 g
- Serving Size 1 1 Serving (214g)
- Sodium 153.344041666818 mg
- Sugar 95.8134862382077 g
- Trans Fat 3.00464210416726 g
- Calories 755 calories
Step-by-step
- 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.
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- 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. 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.
- 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.
When kitchen equipment is limited to an eight-inch springform pan rather than standard pie plates, deep-dish layered desserts require careful volume management to prevent overflow during baking. Folding the pastry dough into quarters makes transferring the rolled crust into the pan straightforward without tearing the fragile fat-and-flour matrix. Keeping the rolled dough thin at roughly three-sixteenths of an inch ensures the base cooks through evenly under heavy fillings rather than remaining gummy.
Combining distinct pumpkin custard and pecan syrup layers in one pan relies on density differences, allowing the nut mixture to float naturally across the top during assembly. Pouring the pecan syrup gently over the spiced pumpkin layer prevents the two fillings from muddying into a single uniform texture. Baking this dual-layer construction at a moderate three hundred twenty-five degrees Fahrenheit protects the delicate egg proteins in both layers from curdling before the starches hydrate.
Adapting this formulation for different dietary restrictions involves straightforward swaps that maintain structural integrity. Using plant-based butter sticks with a high fat content preserves the flaky texture of the crust, though water must be added in cold tablespoon increments to compensate for lost milk solids. Substituting standard dairy cream with full-fat coconut milk in the whiskey sauce yields a comparable viscosity, though the sauce must be heated over simmering water rather than direct heat to prevent splitting.
Testing doneness requires precise observation because the layered filling conceals internal moisture. Inserting a thin knife into the geometric center provides the most reliable indicator; when it withdraws free of wet custard residue, the internal temperature has reached the threshold where starches fully set. Allowing the pie to cool completely on a wire rack permits the internal fats to firm up before slicing portions cleanly.
