Name: Pumpkin-Pecan Pie with Whiskey Butter Sauce
Yield: Makes on 8-inch pie
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup butter (1 stick); 3 to 4 tablespoons cold water; 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; 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; 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

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Pumpkin-Pecan Pie with Whiskey Butter Sauce

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 notes

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