Salsipuedes, Baja California
Last week, I went on a drive from San Diego to Ensenada, Baja California, Mexico and stopped at a beautiful spot called Salsipuedes, located about 60 miles south of the U.S. border. This spot has beautiful cliffs and stunning coastal views – stopping for a few minutes to drink in the panorama, I wondered at the irony of the name Salsipuedes- which means “Get out, if you can!” in Spanish.
What has this got to do with my recipe for Pumpkin Bourbon Pecan Pie? Not much, except that when I sit down to eat this delicious pie, I keep on thinking, “Stop eating this, if you can!” Not an easy thing to do when pumpkin pie happens to be my favourite pie, especially when you add a splash of bourbon and some tasty pecans to the recipe.
A few tips on making the pie crust (see detailed recipe below):
- Roll out the dough so that about 1.5 inches of dough overhangs the edge of the pie pan. Trim the edge of the dough with kitchen scissors so that one inch remains hanging over the edge.
- Tuck the ends of the dough under to form a thicker crust edge.
- To form the fluted edges of the pie crust, pinch the dough together using the thumb and index finger of your left hand- then push your right thumb inward to form the fluted edge.
- Pour the pureed pumpkin mixture into the pie crust and bake until the mixture sets.
P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!
- 2 1/2 cups (300 g) white flour
- 11 tbsp. (150 g) butter, cubed
- 1 1/2 eggs
- 2 - 3 tbsp. cold water
- 1 15-ounce canned pumpkin purée (or fresh pumpkin)
- ½ cup brown sugar
- 1 ½ cup sweetened condensed milk
- 1/4 cup bourbon
- 3 tbsp maple syrup
- 2 tbsp cinnamon
- 2 tbsp pumpkin pie spice
- 1 tsp ground cloves
- 1 tsp salt
- 5 eggs
- 1 cup pecan halves (approximate)
- 3 tbsp molasses
- 1 tbsp brown sugar
- 1 tbsp butter
- Place flour in large bowl. Add cold butter cubes and rub mixture with palms and finger tips until mixture resembles fine sand. Alternatively, place flour and butter in food processor bowl and pulse until mixture resembles texture of fine sand. (See following link for detailed instructions on how to make pie crust http://www.gdaysouffle.com/2014/01/12/quiche-lorraine-back-to-the-french-basics/).
- Add 1 1/2 eggs and stir until mixture starts to form a ball. If required, add 2-3 tbsps. of cold water and mix until dough hangs together in firm ball shape.
- Knead the dough several times on work surface and form into firm ball. Roll out the dough until it measures about 1.5 inches larger than the dimensions of your pie pan. Trim the dough using kitchen scissors so that 1 inch of dough overhangs the pie pan. Tuck the edges of the dough under at the edges and then form into fluted edges. Set the dough aside.
- Pre-heat oven to 375 F (190 C).
- In a large bowl, combine the pumpkin purée, brown sugar, condensed milk, bourbon, maple syrup, cinnamon and pumpkin pie spice, cloves and salt. Stir in the eggs until combined.
- Place mixture in a blender and blend for 30-60 seconds until smooth. Pour mixture into prepared pie crust. Cover edges with foil and bake for 40 minutes or until edges begin to puff and center is almost set. Remove from oven.
- In a small saucepan, heat the molasses, brown sugar and butter until the butter melts and the sugar dissolves. Add the pecans and stir until they are fully coated- arrange the pecans decoratively on top of the pie and bake for a further 15 minutes until the center of the pie sets. Cool and serve or refrigerate until ready to serve.