This is an incredibly tasty treat and tastes better than the photo suggests. I just couldn’t get a good photo before it was all gone. 😮
It’s been a while since we posted a dessert. So this post was due. It’s also late because you currently cannot find pumpkins.* Nevertheless, every Fall we purchase several nice sugar pumpkins to make pumpkin puree. One regular sugar pumpkin makes roughly 5 cups of puree. Once the puree is made you have accomplished the most difficult part of this recipe and, for the most part, any pumpkin recipe. 🙂 Pumpkin puree is inexpensive to make and stores very well so there is no excuse not to make pumpkin puree when pumpkins are abundant. The problem is that once you have made pumpkin puree what do you do with it? We’ve shown you our sour cream pumpkin pie and our pumpkin soup with a Caribbean flair. Baby Lady makes a killer pumpkin bread but I never get her to slow down enough for me to get photos to post her recipe. Pumpkin puree goes well with apples to form a beautifully luxuriant sauce you can use for rabbit, pork or chicken. It is also used in risotto. Today, however, it’s a dessert and this is what we did.
For the Pie Dough – Mike a pie dough. I’m not going to give you a dough recipe because any dessert dough will work. Whatever is your favorite pie dough, make it. If you don’t have a favorite pie dough, I recommend the One Pie Dough to Rule Them All by Chez Pim but add 1 Tbsp sugar and 1/2 tsp salt because this is a dessert dough. It is a relatively simple and rather fool proof pie dough. She also gives you beautiful step-by-step photos for instruction. I like this dough a lot and it makes a beautifully flaky crust. Others swear by Smitten Kitchen’s Pie Crust 101, which is derivative of Cook’s Illustrated. I like Deb’s site and have followed her for years (not to mention Cooks Illustrated) but I personally prefer Chez Pim’s recipe. It’s a personal preference kinda thing. Nevertheless, whatever pie dough you like, use it.
For the Pumpkin Custard
- 1 cup pumpkin puree
- 1/4 cup packed, brown sugar
- 2 Tbsp sugar
- 1 egg, beaten
- 1 Tbsp heavy cream
- 1 Tbsp unsalted butter, melted
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
For the Pecan Syrup
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 eggs
- 1-1/2 Tbsp unsalted butter, melted
- 3 Tbsp Bourbon
- Pinch of salt
- Pinch of ground cinnamon
- 3/4 cup pecan pieces (halves if you have them)
Once you have your pie dough finished, make the pumpkin custard. Start by adding the brown sugar to a mixing bowl,
followed by the sugar
freshly grated nutmeg
and lastly, pumpkin puree
Beat on medium speed of electric mixer (or by hand) until the batter is smooth, about 2 to 3 minutes. Set aside.
Now, make the pecan syrup to pour over the top. Start by adding the sugar to a mixing bowl.
Now, add the dark corn syrup,
the melted butter,
and the bourbon.
Mix all the ingredients together until it is completely combined, smooth and opaque.
Now, add the pecans.
Pour the pumpkin custard into a blanched pie shell
Followed by slowly pouring the syrup evenly over the top.
Place the pie in an oven preheated to 325 F and bake until a knife inserted in the center comes out clean, roughly 1 hour and 45 minutes.
Remove from oven and allow to cool completely, roughly 4 hours.
Although once cool you can serve it, the pie is best if it is refrigerated overnight. Serve & enjoy.
NOTES: * If you don’t have pumpkin puree, you can always use canned pumpkin. Most people use canned pumpkin. I simply prefer homemade puree but the choice is yours. Whatever you do, do NOT buy canned pumpkin pie filling thinking it’s canned pumpkin. Pumpkin pie filling has various spices added to it already; whereas, simple canned pumpkin is pumpkin puree from God only knows what type of pumpkin (or squash) with a few additives/preservatives for longer shelf life. It’s the additives and preservatives that always make me reluctant to buy canned goods and is one of the reasons I make my own pumpkin puree.
Trying to get a good photo for the blog, I made this twice and still didn’t get a photo I really liked. The second time I made this I used an 8 inch spring form pan and doubled the recipe. It makes a wonderful looking pie and is incredibly pretty. In fact, I prefer it with the spring form pan. The problem in getting a good photo for presentation is that the pecan topping does not slice very well. So, the next time I make this I am going to try a bread knife and “saw” through the pecan top to see if I can get the great photo I want. 😀