Happy almost-Thanksgiving! One of the things we’re most thankful for this year is this super tasty recipe from our friends at Bob’s Red Mill. With a buttery, flaky crust, velvety pumpkin pie topped with a layer of rich, sweet pecan pie filling and yes, even bourbon, this crowd-pleasing pie is a must-have at your Thanksgiving table this year.

Bourbon Pecan Pumpkin Pie

By Aly M. Cleary for Bob’s Red Mill

Ingredients

Pie Crust

• 3 cups Unbleached White All-Purpose Flour
• 1 tbsp Sugar
• 3/4 tsp Salt
• 12 tbsp butter, cold and cubed
• 4 tbsp vegetable shortening cubed
• 1/3 cup ice cold water added by tablespoon

Pumpkin Filling

• 1 Egg beaten
• 1-1/2 cups pumpkin puree
• 3/4 cup Brown Sugar
• 1/4 cup heavy cream
• 2 tbsp Bourbon
• 1 tsp Vanilla Extract
• 1 tsp pumpkin pie spice

Pecan Filling

• 2 Eggs, beaten
• 1 cup chopped Pecans
• 1/2 cup Brown Sugar
• 1/4 cup Corn Syrup
• 2 tbsp Bourbon
• 1 tsp Vanilla Extract
• 1/2 tsp Apple Cider Vinegar
  

Decor

• 1/2 cups pecan halves for decoration
• Whipped cream for serving optional

Directions

For the pie crust:

1. In a food processor, pulse together the flour, sugar and salt.
2. Add the cold cubed butter and shortening.
3. Pulse about 12 times in the food processor, until it resembles peas
4. With the food processor running, add the water tablespoon by tablespoon until it starts to form a ball.
5. Turn the ball out onto a floured board and shape into a ball. Wrap with plastic wrap and put in the refrigerator to rest for at least 45 minutes.
6. When the dough has rested, remove from the refrigerator and slice in half. Wrap the half you are not using in plastic wrap and put in the fridge or freezer for later use.
7. Roll out on a lightly floured surface to extend over the pie plate.
8. Using the rolling pin, roll the dough onto the pie pan and cut away any major excess dough.
9. Flatten the dough and crimp the edges or fold the remaining excess dough under.
10. Put back in the refrigerator while you make the filling.

For the pumpkin filling: 

For the pecan pie filling: 

1. In a bowl, whisk together the eggs, chopped pecans, brown sugar, corn syrup, bourbon, vanilla extract and apple cider vinegar. Set aside.

To assemble the pie:

1. Preheat the oven to 425 degrees, F.
2. Remove the crust from the refrigerator. Add the pumpkin pie filling and spread evenly.
3. Using a spoon, layer the pecan pie filling on top of the pumpkin pie layer so that it’s even.
4. Decorate the edges with the reserved pecan halves and place the pie on a baking sheet.
5. Bake for 15 minutes at 425 degrees F. and then reduce heat to 350 degrees F.
6. Bake for 45 minutes at 350 degrees F. until the crust is golden and the filling is set.
7. Let cool for at least an hour.
8. Enjoy with a bit of whipped cream.

What are you making for Thanksgiving dinner this year?