The day is finally here! After two years of talking up how amazing this Pecan Pumpkin Pie is……I am finally sharing the goods. I can’t personally take credit for this famous recipe but my Aunt came across it about 12 years ago and I have pretty much forced her to make it year after year (side note: I know she dreaded it but did it for me out of love) Haha, so I took over the reins. Their are a few things that make the holidays so special….FAMILY & FOOD. I can’t image the holidays without a slice of this pie. I can promise you will feel the same after you try it.
Before I get into the specifics, can I get a Hallelujah for Amazon! If you are planning to whip up this amazing Pecan Pumpkin pie this Holiday you will need to grab this Murihead Pecan Pumpkin Butter and the Leave pastry stamps. Both are prime on Amazon.
For the dough:
- 2 1/2 (12 1/2 oz./390 g) cups all-purpose flour
- 2 Tbs. sugar
- 1 tsp. salt
- 16 Tbs. (2 sticks) (8 oz./ 50 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes
- 6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) ice water
For the filling:
- 4 eggs
- 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
- 2 cups (16 fl. oz./500 ml) evaporated milk
For the Bourbon Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 tbsp light corn syrup
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 1 tbsp butter room temperature
- 2 tbsp bourbon OR 1 Tbls vanilla extract
To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Position a rack in the lower third of an oven and place a baking sheet on the rack. Preheat the oven to 400°F (200°C).
Let the dough stand at room temperature for 5 minutes. On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Fold the dough in half and then into quarters and transfer to a 9-inch (23-cm) pie dish. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust.
On a lightly floured surface, roll out the remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Using decorative piecrust cutters, cut out shapes from the dough. Transfer to a parchment-lined baking sheet. Refrigerate the pie shell and cutouts for 30 minutes. We make a bunch of extra leaves that we usually end up dipping into the caramel sauce.
Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the baking sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and bake until the crust is light golden brown, 5 to 10 minutes more. Transfer to a wire rack and let cool for 15 minutes before filling the pie shell.
Reduce the oven temperature to 325°F (165°C).
To make the filling, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell and decorate the pie as desired with the decorative cutouts. Bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate for up to 1 day. If desired, garnish the pie with pecan halves immediately before serving. Serves 8 to 10.
Instructions For Bourbon Caramel Sauce
Combine sugar, water, and corn syrup in heavy-bottomed saucepan.
Bring mixture to a bowl over medium heat. Cook, without stirring for 15-20 minutes or until a patch of golden colored sugar develops. (Golden – not golden brown.)
Swirl the sugar mixture around the pan until the entire mixture turns an even, golden color.
Turn off the heat and slowly stir in heavy cream and buttermilk being careful as the mixture will bubble slightly.
Stir in butter until fully combined.
Stir in bourbon or vanilla extract.
Let cool to room temperature and then transfer to an airtight container. Store in the refrigerator for up to a week.
If any clumps or crystals form, just heat the sauce again over low heat.
Ok, well….if you are wondering what to serve/bring to your gathering this Thursday, THIS IS IT! It’s such a delicious spin on the classic pie. This Pecan Pumpkin pie has no pumpkin puree but instead uses pumpkin butter. I have to stop myself for making it all through the year because I don’t want it to spoil this special holiday dessert. I love to cook and it seems like you guys do also. Watch out for more recipes coming your way!