Pumpkin-Pecan Pie with Whiskey Butter Sauce Recipe

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Pumpkin-Pecan Pie with Whiskey Butter Sauce
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  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter (1 stick)
  • 3 to 4 tbsp cold water
  • 1/4 cup firmly packed light brown sugar
  • 2 tbsp sugar
  • 1 large egg , beaten until frothy
  • 1 tbsp heavy cream
  • 1/4 tsp salt
  • pinch of ground allspice
  • pinch of ground nutmeg
  • 3/4 cup sugar
  • 2 small eggs
  • 1 pinch salt
  • 3/4 cup pecan pieces
  • 4 tbsp unsalted butter (1/2 stick)
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tbsp very hot water
  • 1/4 cup heavy cream


  1. Pie Crust Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
  2. Pumpkin Filling Combine all the ingredients thoroughly in a medium bowl; set aside.
  3. Pecan Syrup Combine all the ingredients thoroughly in a medium bowl; set aside.
  4. Assembly Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
  5. Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
  6. Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
  7. Whiskey Butter Sauce Melt the butter in the top of a double boiler set over gently simmering water.
  8. Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
  9. New Tastes from Texas by Stephan Pyles Clarkson N. Potter
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 688.02 Kcal (2881 kJ)
Calories from fat 376.04 Kcal
% Daily Value*
Total Fat 41.78g 64%
Cholesterol 144.86mg 48%
Sodium 244.75mg 10%
Potassium 187.83mg 4%
Total Carbs 72.48g 24%
Sugars 49.74g 199%
Dietary Fiber 2.77g 11%
Protein 7.8g 16%
Vitamin C 0.6mg 1%
Vitamin A 0.3mg 9%
Iron 1.4mg 8%
Calcium 57.2mg 6%
Amount Per 100 g
Calories 338.35 Kcal (1417 kJ)
Calories from fat 184.93 Kcal
% Daily Value*
Total Fat 20.55g 64%
Cholesterol 71.24mg 48%
Sodium 120.36mg 10%
Potassium 92.37mg 4%
Total Carbs 35.64g 24%
Sugars 24.46g 199%
Dietary Fiber 1.36g 11%
Protein 3.84g 16%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 9%
Iron 0.7mg 8%
Calcium 28.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
  • 19

Good Points

  • saturated fat free,
  • low sodium

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