Pecan Glazed Pumpkin Pie

October 6, 2015

As we near Thanksgiving weekend, I start getting excited about the coming together of those I love and the sharing of a gorgeous meal, capped off with my absolute favourite – Pumpkin Pie.

The pie is always what I’m in charge of for our Thanksgiving meal, I like to think it’s because everyone knows my joy of baking and well, this Pecan Glazed Pumpkin Pie is just that good.  Enjoy!


Pie Crust

2 1/2 cups all-purpose flour
1 1/2 tsp sugar

1 tsp salt
1 cup butter
5 tbsp (or more) ice water

Blend flour, sugar, and salt in processor. Add butter, using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. The dough can be made up to 3 days ahead and stored in the refrigerator.  You may need to allow it to soften at room temperature before rolling out.

Roll out one disk of dough on a lightly floured surface and carefully place in a deep 10-inch pie dish.  Trim the edges.  Chill for 15 minutes.  Roll out the second disk on a lightly floured surface.  Using a leaf cookie cutter, cut out enough cookies to line the rim of the pie dish and set aside.

Pumpkin Filling

2 cup pumpkin puree
1/2 cup packed brown sugar
2 large eggs, beaten until frothy
2 tbsp melted unsalted butter
2 tbsp heavy cream
2 tsp vanilla
1/2 tsp salt
1/2 tsp ground cinnamon
pinch of ground allspice
pinch of ground nutmeg

In a medium bowl, whisk together all ingredients until combined.  Reserve.

Pecan Syrup

1/2 cup granulated sugar
1/2 cup corn syrup
2 eggs, beaten until frothy
1 tbsp melted unsalted butter
1 tsp vanilla
pinch of salt
pinch of ground cinnamon
3/4 cup pecan pieces

In a medium bowl, whisk together all ingredients until combined. Reserve.

Bourbon Cream

4 tbsp unsalted butter
1/3 cup granulated sugar
1 egg
1 1/2 tsp boiling water
1/4 cup heavy cream
1/4 cup bourbon whiskey

Melt butter in top of a double boiler set over gently simmering water.

In a small bowl, beat the sugar and egg until well blended.  Whisk the egg mixture into the butter.  Whisk in the boiling 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.  Add the cream and whiskey and whisk to combine.  Refrigerate.  Bring to room temperature to serve.


Preheat over to 425F.

Lightly whisk the Pumpkin Filling and spoon into prepared crust, leveling the top with a spatula.  Whisk the Pecan Syrup and gently pour on top.  Lightly wet the rim of the pie with water and add the leaves, pressing them down gently to adhere them.

Bake for 15 minutes, turn oven down to 325F and continue baking until a toothpick inserted in the center comes out clean, about 60 minutes.  Remove from oven and cool completely.

To serve: slice in wedges and top with Bourbon Cream.



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