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Name:Pumpkin-Pecan Pie w/ Whiskey Butter Sauce Contributor:Gretchen Johns
Description:Pumpkin-Pecan Pie with Whiskey Butter Sauce Posted:2001-12-31
Key words:pumpkin, whiskey Category:Desserts
ID:587 Updated:2006-04-03 09:56:36
Ingredients:Pie Crust:
1-1/2 c all-purpose flour
1/4 tsp salt
1/2 c butter (1 stick)
3 to 4 Tbsp cold water

Pumpkin Filling:
1 c cooked pumpkin puree
1/4 c firmly packed light brown sugar
2 Tbsp sugar
1 large egg, beaten until frothy
1 Tbsp heavy cream
1 Tbsp unsalted butter, softened
1 Tbsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg

Pecan Syrup:
3/4 c sugar
3/4 c dark corn syrup
2 small eggs
1-1/2 Tbsp unsalted butter, melted
2 tps vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 c pecan pieces

Whiskey Butter Sauce:
4 Tbsp unsalted butter (1/2 stick)
1/3 c sugar
1 large egg
1/2 Tbsp very hot water
1/4 c heavy cream
1/4 c bourbon whiskey
Preparation:This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.

Pie Crust Preparation:
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.

Pumpkin Filling Preparation:
Combine all the ingredients thoroughly in a medium bowl; set aside.

Pecan Syrup Preparation:
Combine all the ingredients thoroughly in a medium bowl; set aside.

Preheat the oven to 325F. Grease an 8" springform cake pan.

Roll out the dough on a lightly floured work surface to 3/16". Very lightly flour the top of the dough and fold it into quarters, for ease in handling. Carefully place the dough in the greased cake pan, covering bottom and sides. 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.

Whiskey Butter Sauce Preparation:
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.
Notes:Well, my dear father, Bill (da Pope, I do believe) had a Christmas wish come true - he got to come to my house and have a lovely Christmas dinner prepared for him. And he got to sit around, eat, go to LoTR and watch DVDs at home.

He hinted strongly that I should share some of the recipes I made, since they all worked out so well. So here I am.

For dessert, I couldn't decided if I wanted to make a pecan pie or a pumpkin pie, so I made both in one.


Makes one 8" pie.
Equipment:Springform pan

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