Pumpkin-Pecan Pie with Whiskey Butter Sauce Recipe | Epicurious.com
"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...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup butter (1 stick)
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3 to 4 tablespoons cold water
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1 cup cooked pumpkin purée
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1/4 cup firmly packed light brown sugar
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2 tablespoons sugar
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1 large egg, beaten until frothy
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1 tablespoon heavy cream
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1 tablespoon unsalted butter, softened
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1 tablespoon vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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Pinch of ground allspice
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Pinch of ground nutmeg
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3/4 cup sugar
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3/4 cup dark corn syrup
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2 small eggs
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1 1/2 tablespoons unsalted butter, melted
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2 teaspoons vanilla extract
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1 pinch salt
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1 pinch ground cinnamon
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3/4 cup pecan pieces
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4 tablespoons unsalted butter (1/2 stick)
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1/3 cup sugar
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1 large egg
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1/2 tablespoon very hot water
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1/4 cup heavy cream
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1/4 cup bourbon whiskey
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