Maple Pumpkin Pecan Pie

Dan and I love this pie.  He gets his pecan pie fix, I make him happy without corn syrup or diabetic shock, and with some form of vegetable and fiber.  Plus, it is FABULOUS.  I started with an idea I saw in Gourmet magazine, but ditched the corn syrup for something delicious — maple syrup.

Pumpkin Filling
2 c cooked pumpkin purée
1/4 c firmly packed light brown sugar
2 T sugar
1 extra-large egg, beaten well
1 T heavy cream
1 T butter
1 T vanilla extract
1/4 t salt
1/4 t cinnamon
Pinch of allspice
Pinch of nutmeg

Pecan Syrup
1/2 c sugar
3/4 c maple syrup (darker is better here)
2 extra-large eggs
1 1/2 T butter, melted
2 t vanilla
1 pinch salt
1 pinch cinnamon
3/4 c pecan pieces

Whiskey Butter Sauce*
4 T butter
1/3 c sugar (I like brown sugar)
1 extra-large egg
1/2 T very hot water
1/4 c heavy cream
1/4 c bourbon whiskey

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.

Preheat the oven to 325°F. Using my Butter Pie Crust recipe, prepare a 10″ pie plate with an uncooked crust (I use my 9 1/2″ Pyrex deep-dish plate).

Spoon the 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. Tastes better when made 24 hours in advance of serving to allow the flavors to mellow.

The sauce I found on