Pumpkin Pecan Pie

Thanksgiving dinner came a little early this year. I really can't complain. Now I get to go ahead and start listening to Christmas music. And decorate…although I still need to get a tree…Anyways, I made our pie. I did some Pinterest-ing and Google-ing, and somewhere I came along this Pumpkin Pecan Pie with, what I'm calling, an Egg Nog sauce. It's completely perfect. My most favorite holiday flavors all in one bite. Bonus: I physically cannot digest it, so the absurd amount of calories don't count. Perks of not having a gallbladder? 

Pumpkin Pecan Pie

Pumpkin Filling:

1 cup pureed pumpkin

1/4 cup firmly packed brown sugar

2 TBSP granulated sugar

1 large egg, beaten

1 TBSP unsalted butter, softened

1 TBSP vanilla 

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp all spice

Pecan Filling:

3/4 cup granulated sugar

3/4 cup corn syrup

2 large eggs, beaten

1 1/2 TBSP unsalted butter, melted

2 tsp vanilla

1 pinch salt

1 pinch cinnamon

3/4 cup chopped pecans

Directions:

• Preheat the oven to 325*F.
• Prepare your favorite pie crust or use a pre-made pie crust dough. Grease an 8-inch springform pan. Place the dough inside, pressing it up the sides. Place in the fridge to chill while you make the filling.
• In a medium mixing bowl, combine all the ingredients for the pumpkin filling. Mix and set aside.
• In another medium bowl, combine all the ingredients for the pecan filling. Mix and set aside.
• Pull your crust out of the fridge. Pour the pumpkin mixture in, spreading evenly across the bottom. Pour the pecan mixture over that. 
• Place in the oven and bake for about 2 hours or until set.

Egg Nog Sauce

4 TBSP unsalted butter

1 large egg

1/3 cup granulated sugar

1 tsp vanilla

1/2 TBSP very hot water

1/4 cup heavy cream

1/4 cup bourbon or whiskey

Nutmeg & cinnamon to taste

Directions:

• Melt the butter in the top of a double broiler set over gently simmering water.
• Beat the sugar, egg and vanilla in a small bowl until blended. Add to the melted butter.
• Add the hot water and stir until the mixture thickens enough to coat the back of a spoon (about 7-8 minutes).
• Remove from double broiler and cool to room temperature.
• Mix in the cream, bourbon, nutmeg, and cinnamon.

If you want to avoid the alcohol, but like egg nog, I'd recommend serving this pie up with some egg nog ice cream. Yum! 

Bourbon Pumpkin Pie

Happy (late) Thanksgiving! We celebrated on Friday this year because I worked Monday-Wednesday night…and slept all day Thursday. Fortunately, all I had to make was a pie. I decided on a Bourbon Pumpkin Pie from Serious Eats. I will admit that despite my love for all things pumpkin, I do not generally go for the pumpkin pie at Thanksgiving or Christmas. I'm very picky about the texture, and I feel like it's often lacking in excitement. This pumpkin pie, well, it's not boring.    

This is by far the most flavor-packed pumpkin pie I've ever had…and it's got a smooth, creamy texture. You can use bourbon or bourbon extract. The bourbon adds a nice depth of fall flavor with some vanilla, oak, and caramel notes. The ginger in the filling gives this pie another punch. If you're not big on ginger, I'd definitely cut the amount down…maybe add in some cinnamon. You've got another layer of flavor with the toasted chopped pecans. And then, the whipped bourbon maple mascarpone really tops it off. Delicious. 

You can snag the recipe by clicking here. I used Paula Deen's flaky pie crust recipe from her Southern Cooking Bible. If you do not have this, you are missing out. Mostly because she has written comments at the bottom of every recipe, which are very entertaining. It's like you can hear her saying what you're reading. The brother does a great impression. 

Fair warning: this pumpkin pie is quite rich. It's as rare for me to say that as it is for me to not be able to finish a piece of dessert. It's practically unheard of. Really all you need is like half a normal piece!