Pumpkin-Pecan Pie with Whiskey Butter Sauce
Pumpkin-Pecan Pie with Whiskey Butter Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine the flour and salt in a mixing bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Combine all the ingredients thoroughly in a medium bowl; set aside.
Combine all the ingredients thoroughly in a medium bowl; set aside.
Preheat the oven to 325°F.
Grease an 8-inch springform cake pan.
Roll out the dough on a lightly floured work surface to 3/16 inch.
Very lightly flour the top of the dough and fold it into quarters.
Carefully place the dough in the greased cake pan.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.