Bourbon Pumpkin Pie with Pecan Topping

Serves: Eight | Prep: 30 min | Cook: 45 min

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Bourbon Pumpkin Filling:
3 eggs
2 cups pumpkin puree
1/2 cup light brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
2 Tbsp bourbon
1 cup evaporated milk

Pecan Topping:
4 Tbsp butter
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup heavy/double cream
2 cups raw pecans, roughly chopped

Directions:

Dough:
Preheat oven 425F/218C.

In a food processor add flour and salt, blitz to combine. Add butter, pulse until the mixture comes together and resembles crumbs. With the motor running slowly add the cold water, until the dough comes together and forms a ball. Turn dough out onto a well-floured surface, roll out to fit your pie dish.

Blind bake the crust. Place a sheet of baking paper over the crust, make sure all the crust is covered. Fill the center with pastry beads, dried beans or rice. Bake, 20 minutes. Remove beads and baking paper.

Bourbon Pumpkin Filling:
In a bowl, beat eggs. Add puree, sugar, cinnamon, pumpkin pie spice, bourbon and evaporated milk. Stir until smooth. Pour batter into the cooked pie crust. Bake 15 minutes. Reduce oven temperature to 350F/180C, bake 40-50 minutes, until the center of the pie is almost set. If the crust starts to burn, carefully cover the edges of the pie with aluminum foil.

Pecan Topping:
In a skillet over low heat, melt butter and brown sugar together. Once melted and bubbling add cinnamon, cream and pecans. Stir and cook, 3 minutes. Let cool slightly before topping the pie. Let the pie cool for at least 3 hours before slicing.

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