recipe from “Relationships 201”

In my upcoming release, Relationships 201, Jeff brings the dessert to Billy and Scott’s house for Thanksgiving. I was so excited about the pie he made that I’m making it this year, too. Here’s the recipe:

Pumpkin-Pecan Pie with Bourbon Spiked Whipped Cream

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

Bourbon-spiked Whipped Cream
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Dash bourbon

 

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 325°F. 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.

Bourbon Whipped Cream
Place the cream in a medium bowl and beat with an electric mixer at medium speed or by hand until it becomes thick and frothy. While beating, add the sugar and vanilla and continue to beat until soft peaks form, being careful not to over-mix. Add bourbon, blend well.

Source Information
New Tastes from Texas by Stephan Pyles

http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Pecan-Pie-with-Whiskey-Butter-Sauce-104141#ixzz15PnyAWfQ

Click here for more info about the book!