Crispy Pumpkin Pecan Pie

Ingredients:

Pie

• 55 g of butter at room temperature, plus extra for the pan
• 450 gr. pumpkin puree
• 1 cup heavy cream
• 4 large eggs
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 1 tbsp bourbon, optional
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp ground cinnamon
• 1/8 tsp salt
• 1.5 cups coarsely chopped pecans
• 0.25 cups premium wheat flour
• Bourbon Whipped Cream, recipe below
• Ice cream, optional

Bourbon whipped cream

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tbsp bourbon

Preparation:

1. Preheat oven to 170°C (350°F). Position a rack in the center of the oven. Grease a 20 x 20 cm (8 x 8 in) pan and set aside.
2. In a large bowl, combine the pumpkin, heavy cream, eggs, sugar, 1/2 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Whisk until well combined, then pour into the prepared pan.
3. StreuselCut the butter into small pieces and place in a medium bowl. Stir in the nuts, flour, and 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir until the mixture comes together but is still crumbly. Spoon the crumbs over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 to 60 minutes. Transfer to a wire rack and cool to room temperature. Serve the crisp pie with bourbon whipped cream and/or ice cream.
   
   Recipe pumpkin pie with pecan topping.
   
   Bourbon whipped creamPlace the cream in a medium bowl. Beat with a hand mixer until thick and foamy. Add the sugar and bourbon and beat until medium peaks form.