Pecan Syrup
3/4 cup of sugar
3/4 cup of dark corn syrup
2 small eggs
1 1/2 tablespoon of unsalted butter, melted
2 teaspoons of vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup of pecan pieces
Whiskey Butter Sauce
4 tablespoons of unsalted butter ; (1/2 stick)
1/3 cup of sugar
1 large egg
1/2 tablespoon of very hot water
1/4 cup of heavy cream
1/4 cup of bourbon whiskey
 

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.

Pumpkin Filling - Combine all the 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 325ºF. Grease an 8-inch springform cake pan.

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.

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.

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.

Makes one 8-inch pie.