Desserts

Pumpkin Bourbon Pecan Pie

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.

Salsipuedes

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.

 Pie (2 of 2) (1 of 1)

 P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!

Pumpkin Bourbon Pecan Pie
Serves 8
Creamy Pumpkin Pie with a splash of bourbon and topped with pecans. Makes one 10-inch pie.
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For the pie crust
  1. 2 1/2 cups (300 g) white flour
  2. 11 tbsp. (150 g) butter, cubed
  3. 1 1/2 eggs
  4. 2 - 3 tbsp. cold water
For the pumpkin pie filling
  1. 1 15-ounce canned pumpkin purée (or fresh pumpkin)
  2. ½ cup brown sugar
  3. 1 ½ cup sweetened condensed milk
  4. 1/4 cup bourbon
  5. 3 tbsp maple syrup
  6. 2 tbsp cinnamon
  7. 2 tbsp pumpkin pie spice
  8. 1 tsp ground cloves
  9. 1 tsp salt
  10. 5 eggs
For the pecan topping
  1. 1 cup pecan halves (approximate)
  2. 3 tbsp molasses
  3. 1 tbsp brown sugar
  4. 1 tbsp butter
To prepare the pie crust
  1. 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/).
  2. 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.
  3. 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.
To make the pumpkin pie filling
  1. Pre-heat oven to 375 F (190 C).
  2. 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.
  3. 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.
For the pecan topping
  1. 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.
G'day Soufflé http://www.gdaysouffle.com/

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11 Comments

  • Reply
    John/Kitchen Riffs
    January 6, 2016 at 12:50 pm

    Happy New Year! Love the combo of bourbon and pecans. Or bourbon and pumpkin. Or pumpkin and pecans. I think you get the drift — I know I’ll love this! Terrific dish — thanks.
    John/Kitchen Riffs recently posted…Happy Holidays!My Profile

    • Reply
      Fran
      January 6, 2016 at 2:09 pm

      Happy New Year to you too! As usual, you get the award for giving me the most blog comments for the year. With three top ingredients in this pie, it’s bound to be good!
      Fran recently posted…Pumpkin Bourbon Pecan PieMy Profile

  • Reply
    Melanie @ Melanie Cooks
    January 7, 2016 at 2:45 am

    I love pecan and pumpkin pie, and adding bourbon to it would make it impossible to stop eating it! Amazing!
    Melanie @ Melanie Cooks recently posted…Authentic Mongolian Beef Copycat Recipe Like PF Chang’sMy Profile

  • Reply
    Denise [email protected] Brazil To You
    January 7, 2016 at 1:29 pm

    What a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you has a great time. Happy New Year and keep up the good work.
    Denise [email protected] Brazil To You recently posted…Tuna Salad Sandwich (Sanduíche Natural de Atum)My Profile

  • Reply
    Denise [email protected] Brazil To You
    January 7, 2016 at 1:30 pm

    What a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you had a great time. Happy New Year and keep up the good work.

  • Reply
    Kathy @ Beyond the Chicken Coop
    January 7, 2016 at 11:41 pm

    What a fun road trip! That picture of the cliffs shows beauty, warmth, and sunshine! I think I love this pie! I love pecans and pumpkin!
    Kathy @ Beyond the Chicken Coop recently posted…Smoothie with Fruit and VeggiesMy Profile

  • Reply
    Elizabeth Shaw
    January 9, 2016 at 12:23 pm

    This looks absolutely fantastic! I wish I could make a pie crust look that pretty 🙂 Nice work!
    Elizabeth Shaw recently posted…Comment on Mr. CEO’s Corner: Lighting Your Fire by Elizabeth ShawMy Profile

  • Reply
    Juliana
    January 16, 2016 at 6:59 am

    What an awesome pie Fran…thanks for the crust recipe…I am so afraid to bake pie, mainly due to the fear of the crust…the touch of bourbon just sound delicious!
    Have a great weekend 🙂
    Juliana recently posted…Caramelized GarlicMy Profile

  • Reply
    Adri
    January 18, 2016 at 7:42 am

    My, but this looks so good. I always enjoy Pumpkin Pie, but this one really hits an old classic right out of the park! Well done! And warmest wishes for a terrific 2016!
    Adri recently posted…Vellutata di Sedano Rapa – Cream of Celery Root SoupMy Profile

  • Reply
    Simply Sweet Justice
    February 9, 2016 at 1:34 am

    Great post! Your pie crust tips are very helpful. 🙂

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