Bready or Not: Pecan-Whiskey Pumpkin Pie

Posted by on Oct 7, 2020 in Blog, boozy, Bready or Not, nutty, pie, pumpkin | 0 comments

This Pecan-Whiskey Pumpkin Pie is FANCY. It looks fancy, and let me assure you, it tastes fancy.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I’m relieved that the results are amazing, because honestly, this is the most complicated pumpkin pie recipe I have ever made.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I’m used to the basic, yummy Libby’s pie. This pie is substantially more intimidating, but doable.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I found the original recipe in the November 2019 issue of Bon Appetit. I do not like how the original recipe is written. It’s confusing at several points. Therefore, I largely rewrote it, creating what (I hope) is a more straightforward version.

Bready or Not: Pecan-Whiskey Pumpkin Pie

But it is still complicated. I suggest making the pie crust a day ahead, just to avoid dirtying everything all at once.

Bready or Not: Pecan-Whiskey Pumpkin Pie

The end result is a pumpkin pie with a custard that is delicately firm and soft, with nuanced spices that perfectly complement the candied pecans on top.

Bready or Not: Pecan-Whiskey Pumpkin Pie

This is a pie to make to impress people. Truly, this is a Bake Off showstopper kind of pie.

Recipe heavily rewritten from original in Bon Appetit November 2019.

Bready or Not: Pecan-Whiskey Pumpkin Pie

This Pecan-Whiskey Pumpkin Pie is a true showstopper. No denying it--this is a complex pie recipe, but one with gorgeous, delicious results.
Course: Dessert
Cuisine: American
Keyword: pecans, pie, pumpkin
Author: Beth Cato

Equipment

  • deep dish pie pan
  • parchment paper
  • pie weights
  • immersion blender or blender

Ingredients

Crust

  • 1 3/4 cups all-purpose flour
  • 1 Tablespoon white sugar
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter (1 1/2 sticks) cold, cut into pieces
  • 3/4 cup ice water
  • 1 large egg white reserve yolk to use in pie filling

Pecan Topping

  • 1 1/2 cups whole pecans
  • 2 Tablespoons brown sugar packed
  • pinch kosher salt
  • 1 Tablespoon unsalted butter melted
  • 1 Tablespoon pure maple syrup

Pumpkin Pie

  • 3 large eggs
  • 1 egg yolk
  • 15 oz pure pumpkin puree
  • 3/4 cup heavy cream
  • 1/4 cup white sugar
  • 2 Tablespoons rye whiskey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • pinch ground cloves
  • 6 Tablespoons brown sugar packed
  • 2 Tablespoons unsalted butter melted
  • 1/4 teaspoon kosher salt

Instructions

Make the crust

  • Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
  • Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
  • Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
  • To blind-bake crust, preheat oven at 400-degrees.
  • On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
  • Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
  • Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
  • Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
  • Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
  • At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

Filling

  • Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
  • While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
  • If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
  • Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
  • While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
  • Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
  • Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
  • Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

OM NOM NOM!

     

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.