Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
Pie Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick), frozen
• 3 to 4 tablespoons cold water

Pumpkin Filling

• 1 cup cooked pumpkin purée
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 large egg, beaten until frothy
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter, softened
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg

Pecan Syrup

• 3/4 cup sugar
• 3/4 cup dark corn syrup
• 2 small eggs
• 1 1/2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 pinch ground cinnamon
• 3/4 cup pecan pieces

Whiskey Butter Sauce

• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup sugar
• 1 large egg
• 1/2 tablespoon very hot water
• 1/4 cup heavy cream
• 1/4 cup bourbon whiskey

 
Preparation
Pie Crust
Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in 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.
Pumpkin Filling
Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
 
Combine all the filling ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Grease a pie pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
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, or good old whipped cream.
Whiskey Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
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.