This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.
Recipe information
Yield
Makes on 8-inch pie
Ingredients
Pie Crust
Pumpkin Filling
Pecan Syrup
Whiskey Butter Sauce
Preparation
Pie Crust
Step 1
Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling
Step 2
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Step 3
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Step 4
Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
Step 5
Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
Step 6
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
Whiskey Butter Sauce
Step 7
Melt the butter in the top of a double boiler set over gently simmering water.
Step 8
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
