Pie Crust:

    1 1/2 cups all-purpose flour

    1/4 teaspoon salt

    1/2 cup butter (1 stick)

    3 to 4 tablespoons cold water


  Pumpkin Filling:

    1 cup cooked pumpkin purée

    1/4 cup firmly packed light brown sugar

    2 tablespoons sugar

    1 large egg, beaten until frothy

    1 tablespoon heavy cream

    1 tablespoon unsalted butter, softened

    1 tablespoon vanilla extract

    1/4 teaspoon salt

    1/4 teaspoon ground cinnamon

    Pinch of ground allspice

    Pinch of ground nutmeg


  Pecan Syrup:

    3/4 cup sugar

    3/4 cup dark corn syrup

    2 small eggs

    1 1/2 tablespoons unsalted butter, melted

    2 teaspoons vanilla extract

    1 pinch salt

    1 pinch ground cinnamon

    3/4 cup pecan pieces


  Whiskey Butter Sauce:

    4 tablespoons unsalted butter (1/2 stick)

    1/3 cup sugar

    1 large egg

    1/2 tablespoon very hot water

    1/4 cup heavy cream

1/4 cup bourbon whiskey


 Pie Crust –

  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 –

  Combine all the ingredients thoroughly in a medium bowl; set aside.


 Pecan Syrup –

  Combine all the ingredients thoroughly in a medium bowl; set aside.


 Assembly –

  Preheat the oven to 325F. Grease an 8-inch springform cake pan.

  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.


  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 –

  Melt the butter in the top of a double boiler set over gently

 simmering water. 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. Makes an 8-inch pie.