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.

　　

Ingredients

Makes on 8-inch pie

　　

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

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.

　　Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter