A Family That Eats Together: Pumpkin-Pecan Pie with Whiskey Butter Sauce
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.
A combination of pumpkin and pecan pie is divine. Add a little whiskey to it and homemade whip cream and you have a dessert that will blow the socks off everyone. I made this for Thanksgiving but it would be perfect for any holiday party or dessert. For the kids, I made them individual pies, which they absolutely loved.
Ingredients
Pie Crust
- 1 box of graham crackers, finely ground
- 5 tablespoons unsalted butter, melted
- ¼ cup sugar
- 1/8 teaspoon salt
Pumpkin Filling
- 1 cup cooked pumpkin purée
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 large egg, beaten until frothy
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground allspice
- Pinch of ground nutmeg
Pecan Syrup
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 pinch ground cinnamon
- 3/4 cup pecan pieces
Whiskey Butter Sauce
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup sugar
- 1 large egg
- 1/2 tablespoon very hot water
- 1/4 cup heavy cream
- 1/4 cup bourbon whiskey
Directions
Pie Crust
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 8-inch springform cake pan. If doing individual pies, use some of the mixture and press it into the pie dishes. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
Pumpkin Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
- Preheat the oven to 325°F.
- 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
- 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.