The holiday is less than two weeks away and do I have the perfect pie to grace your holiday table – a Bourbon Pecan Pumpkin Pie.
Holidays with my family growing up meant two dinners – one at my grandma’s and another at my Bampa’s house. Grandma always had pecan and pumpkin pie cooling on the counter where my Bampa had a dark chocolate pie cooling on the sideboard. Don’t get me wrong, I loved my Bampa’s pie (though I did constantly ask him why there was no whipped topping in a tub in his fridge), but my grandma made a to.die.for pumpkin pie. Her pecan pie also was excellent but I always got a slice of pumpkin and a smidgen slice of pecan. How could I choose between the two right?
Well, if I knew then what I know now, I wouldn’t have had to make a choice because this Bourbon Pecan Pumpkin Pie is the best of both worlds. A rich and velvety pumpkin pie filling layered with a divinely rich pecan pie layer. All of this pie goodness is nestled in a “from scratch” pie crust. Yes – you heard me right – a FROM SCRATCH pie crust.
Yes – I confess, during the holidays I have been known to keep store bought dough in the fridge. Yes, I know – I have an irrational fear of all things pie crust. Yes, I know – the time has come for me to put on my big girl stilettos and face that pie crust fear head on and there was no time like the present to get into the kitchen. Bob’s Red Mill put forth the challenge to make a from scratch pie, perfect for the holiday season and I stepped up to the plate.
Look at these goodies that Bob’s Red Mill sent to be played with – their organic all purpose and whole wheat flours. I think it’s time for me to face my fears and make a pie crust from scratch.
I am going to be breaking open the whole wheat flour to make some pizza dough, muffins and bread this holiday season (whole wheat challah perhaps?) but for a pie, this gal had to go with the classic, All Purpose Flour. Their AP flour is used by the pros and produces a tender crust. I can’t tell you how awesome this pie crust turned out and the scraps – well, those turned into “Pie Crust Cookies” that I sprinkled with brown sugar and pumpkin pie spice that were so good that the Jr. Sous Pug demanded his own pie crust cookie.
To make the crust, I played with a pie crust recipe from the Barefoot Contessa, and was inspired by this recipe and this recipe for the filling. As my grandma always used corn syrup, I went with it but I have seen it made with maple syrup if you want to go that route. All in all, this Bourbon Pecan Pumpkin Pie is a tried and true and will be gracing my holiday table from hereon out – it’s a pie I think even my Grandma would love.
On to the recipe:
Gather your ingredients
Time to make the pie crust – let’s pulse the butter and shortening into the flour mixture
OK – let’s roll this dough out
A tale of two fillings – Pecan and Pumpkin – both with a bit of bourbon love
and time to layer
Now – look at this {rustic} lovely. Not bad for my first from scratch homemade pie crust
Shall I cut you a slice?
[mpprecipe-recipe:197]
