Oh, my word. Oh, my heavens. Oh, my fill-in-the-blank. So yummy it made baking it even more of a pleasure. Anticipation is, after all, half the fun. A standard every holiday season, which is saying something seeing as our family revels in trying out new recipes every year for the holidays.
For the pie:
To decorate your pie with professional ease and panache, use our spring-loaded piecrust cutters to create detailed pastry cutouts shaped like autumn leaves. You can do much of the preparation for this pie in advance. Make the dough up to two days ahead, wrap with plastic wrap and refrigerate. The day before Thanksgiving, roll out the dough, place it in the pie dish and freeze. Then make and freeze the decorative cutouts. To free up your oven on Thanksgiving Day, you can bake the pie a day ahead of time. Let it cool, then cover with plastic wrap and refrigerate until serving time.
2 cups (about 1 1/3 jars) pecan pumpkin butter
1 3/4 cups plus 1 Tbs. evaporated milk
3 Tbs. bourbon
1 prebaked and cooled deep-dish piecrust (see related recipe at left)
Whipped cream for serving
- Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
- In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.
- Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.
- To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.
Use this recipe when preparing our Classic Pumpkin Pie (see related recipe at right). It makes a double batch of dough: one for the bottom crust and the other for creating decorative cutouts to place atop the baked and cooled pie.
2 1/2 cups all-purpose flour
2 Tbs. sugar
2 tsp. salt
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4-inch pieces
6 to 8 Tbs. ice water
1 egg, lightly beaten with 1 Tbs. water
- In a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Remove the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same manner. Using decorative piecrust cutters, cut out about 30 cutouts and transfer to a parchment-lined baking sheet. Place the piecrust and the cutouts in the freezer for 30 minutes.
- Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F.
- Brush the edges of the crust with the egg mixture. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
- Meanwhile, reduce the oven temperature to 375°F. Brush the cutouts with the egg wash and bake until golden, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let cool. Makes enough dough for one 9-inch deep-dish piecrust plus decorative cutouts.
Source: Williams-Sonoma Kitchen