Monday, November 8, 2010

Bourbon-Pecan Pumpkin Butter Pie

I was lucky enough a few days ago when I was visiting my local William-Sonoma stores (one of my fave!) to be right on time when they were baking some of their yummy Thanksgiving Loaf mixes...mmmmm! too delicious to put into words...I'm still dreaming about it, specially the Pecan Pumpkin Butter they put on top of it!

Everything I tried from William-Sonoma is great ( I know I sound like an ad...but I'm just sharing the Love to those bakers out there!)

So what about trying this for Thanksgiving Dinner...

Bourbon-Pecan Pumpkin Butter Pie


  • 4 eggs
  • 2 cups (about 1 1/3 jars) pecan pumpkin butter
  • 1 3/4 cups plus 1 Tbs. evaporated milk
  • 3 Tbs. bourbon
  • 1 pre baked and cooled deep-dish pie crust
  • Whipped cream for serving


To decorate your pie with professional ease and panache, use our spring-loaded piecrust cutters to create detailed pastry cutouts shaped like autumn leaves. You can do much of the preparation for this pie in advance. Make the dough up to two days ahead, wrap with plastic wrap and refrigerate. The day before Thanksgiving, roll out the dough, place it in the pie dish and freeze. Then make and freeze the decorative cutouts. To free up your oven on Thanksgiving Day, you can bake the pie a day ahead of time. Let it cool, then cover with plastic wrap and refrigerate until serving time.
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

 This is the one you will fall in Love with :)




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