DRUNKEN PUMPKIN PECAN PIE

DRUNKEN PUMPKIN PECAN PIE image

Categories Nut

Yield 8 slices

Number Of Ingredients 30

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Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
1/2 teaspoon cinnamon
Pumpkin Filling:
2 large egg whites
1 large egg
1 can (2 cups) cooked pumpkin purée or mashed sweet potato
1/2 cup firmly packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon whiskey
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon of ground allspice
1/4 teaspoon ground nutmeg
Pecan Topping:
1 1/3 cup brown sugar
2 large egg whites
1 tbsp unsalted butter, melted
1 teaspoon whiskey
2 teaspoons vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
3/4 cup chopped pecans
Whiskey Whipped Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon whiskey

Steps:

Crust: 1. Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles coarse meal. 2. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously. Form the dough into a ball and chill in the refrigerator for 1 hour. Filling: 1. Beat eggs well. Beat in sugar, and then pumpkin, and add cream, vanilla, bourbon, salt, and spices. Set aside. Topping: 1. Melt butter. 2. Beat eggs with sugar, incorporate butter. Add bourbon, vanilla, cinnamon, and salt. Stir in pecans, set aside. Pie: 1. Grease a pie pan or springform pan. Roll out dough to a 12 inch round. Press dough in place, trim edges. Chill for 15 minutes. 2. Preheat oven to 350°F. Pour pumpkin filling into pan. Gently top with pecan filling. (If pecan filling falls through, bake pumpkin filling for 20 minutes or until set.) Bake until a knife inserted in center comes out clean. (About 1 hr.) Cool and serve with Whipped Cream. Whipped Cream: 1. Beat cream with sugar and whiskey until it stiffens up.