Pumpkin-Pecan Pie

Preparation

1. Step 1

   Preheat the oven to 425°F. Remove the dough from the refrigerator, and place it between 2 pieces of plastic wrap. Roll out to a 12-inch round. Remove and discard the plastic, and fit the dough into a 9-inch Pyrex or ceramic pie plate; trim the dough evenly along the outside edge, leaving about a 1/2-inch overhang all around. Crimp the edge, as desired. Prick the bottom of the dough all over with a fork. Place in the freezer until firm, about 15 minutes.

   Step 2

   Remove from the freezer, and line with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake until the edge are starting to turn golden, about 15 minutes. Remove the paper and weights, and continue baking until the center is lightly browned, about 5 minutes more. Remove from the oven. Reduce the oven heat to 350°F.

   Step 3

   Meanwhile, in a large bowl, combine the pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined.

   Step 4

   Fill the prepared pie shell with the pumpkin mixture, and return to the oven. Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from the oven; let cool. The filling will continue to firm as it cools.

   Step 5

   Heat the broiler. In a small bowl, combine the brown sugar, melted butter, remaining tablespoon cream, and chopped pecans. Sprinkle the mixture evenly over the top of the pie. Arrange the pecan halves on top, in a circle near the edge.

   Step 6

   Place the pie under the broiler just until the topping begins to bubble, being careful not to let the nuts burn. Transfer to a wire rack to cool slightly. Serve with whipped cream or ice cream, as desired.