halfbakedharvest4.4
Salted Bourbon Pecan Pumpkin Pie.
Because what is Thanksgiving without a little Bourbon and A LOT of pie! :)
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●oven
- ●mixing bowl
📝 Preparation Steps
1
Crust
2
Place the all-purpose flour and salt in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas. Whisk egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots remain, about ⏱️ 1 minute. Divide dough in half. Shape each piece into a circular disk.
(2 sticks) chilled unsalted butter (cut into pieces)1 cupcup cold buttermilk (plus more if needed)1/3butter4 tablespoonslarge egg yolk1egg1eggs2
3
Grease an 8-inch pie plate.
4
Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round (reserve the other round of dough for another use, you do not need it for this recipe). Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Cover the pie plate and place in the fridge for at least ⏱️ 1 hour or up to two days.
5
Pie
6
Preheat the oven to 350 degrees F.
7
To make the pumpkin pie filling, mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt and vanilla in a mixing bowl until combined. Pour the mixture into the bottom of your chilled pie crust.
(2 sticks) chilled unsalted butter (cut into pieces)1 cuplarge egg yolk1egg1eggs2vanilla1 teaspoon
8
To make the pecan pie filling, cream together the sugar and butter until combined. Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated. Add the maple syrup, salt, vanilla and bourbon until combined. Stir in half of the pecans.
(2 sticks) chilled unsalted butter (cut into pieces)1 cupcup cold buttermilk (plus more if needed)1/3butter4 tablespoonslarge egg yolk1egg1eggs2vanilla1 teaspoonbourbon (optional)2 tablespoons
9
Carefully spoon the pecan pie over the pumpkin filling. Some of the two filling will mix, this is OK, but try your best to be careful with the pecan filling so you will get two layers of pie! Once you have added all of the pecan pie filling to the crust, sprinkle on the remaining pecans and chocolate chips (if using).
(2 sticks) chilled unsalted butter (cut into pieces)1 cupchocolate chips (optional)1 cup
10
Place the pie in the middle rack of the oven and bake for ⏱️ 45-55 minutes or until the center just has a little jiggle to it. If the top of the pie is burning before the center is done, cover with foil. Allow the pie to cool completely before serving. Sprinkle with flaky sea salt. Store in the fridge and bring to room temp before serving if desired.
(2 sticks) chilled unsalted butter (cut into pieces)1 cupflaky sea salt (for sprinkling)
Nutrition Facts
calories
550 kcal
fat Content
70 g
serving Size
1 serving
fiber Content
5 g
sugar Content
72 g
sodium Content
683 mg
protein Content
14 g
cholesterol Content
230 mg
carbohydrate Content
121 g
saturated Fat Content
33 g
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