For the crust
1.5 cups All Purpose Flour
1/2cup Unsalted Butter, cut into small pieces and kept cold
4-5T Cold Water
Place flour and salt in a bowl and stir to incorporate. Cut in butter using a pastry cutter until a coarse meal texture is achieved. Slowly add water as you go to achieve a dough. Cover dough and place in refrigerator for approx. 1.5 hours.
For the Pumpkin Filling
1 cup Pumpkin puree
1/4cup Brown Sugar
1 Egg, whipped
1T 35% Cream
2T Butter, unsalted and softened
1T + 1tsp Vanilla
1/8tsp All spice
Beat all ingredients together in a bowl until completely combined.
For the Pecan Filling
3/4cups Corn Syrup
1 3/4T Butter, Melted
Mix all ingredients in a bowl until completely combined
For the Maple Bourbon Chantilly Creme
2cups 35% cream
1/4cup Bourbon (or to your taste!)
1/4cup Maple Syrup (or to your taste!)
Icing sugar to taste
Whip cream until soft peaks. Slow whip down and add the remaining ingredients. All flavorings amounts should be adjusted to your taste! I like mine quite boozy!!!!
Prepare a 9.5inch round pie pan or spring form pan by spraying with non stick spray.
Roll out dough until approx 1/4inch thick. Using a skewer inserted into the dough is a great way to test thickness.
Place into the prepared pan and press firmly into all corners. Trim any excess dough from edges.
Fill crust with pumpkin filling first, lightly taping pan to evenly distribute.
Pour Pecan filling on top and again lightly tap to distribute.
Bake at 325 for approx 1.5 hours until a skewer inserted in the center comes out clean.
Cool, cut and top with Maple Bourbon Chantilly. Enjoy.