Before I get into the usual WTFs and a WOW recipe routine for the day, I wanted to briefly say something about voting. For all the negativity on both sides over the recent election, I hope at least some people took a minute to reflect on the fact that we actually have the right to vote. It truly is a privilege and, in the case of many groups, a hard-earned right. Sometimes an image from the past helps put things in perspective. This image shows suffragette Ernestine Mills receiving a beat down for attempting to vote in 1872.
And now back to our regularly scheduled programming…
Williams-Sonoma’s Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce
2 rolled out rounds of pie dough
2 cups Muirhead pecan pumpkin butter
2 cups evaporated milk
1 egg plus 1 tsp water, lightly beaten
For the cinnamon-caramel sauce
¾ cup sugar
2 tbsp water
¾ cup heavy cream
½ tsp vanilla extract
1 tsp ground cinnamon
Remove 1 dough round from the refrigerator. Transfer to a 9 inch deep-dish pie dish and gently press into the dish. Trim the edges, leaving a ½ inch overhang. Fold under the excess dough and decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and freeze for 15 minutes.
Remove the other dough round from the refrigerator and cut out shapes using decorative pie cutters. Refrigerate the cutouts until ready to use.
Place a cookie sheet on a rack in the lower third of the oven. Preheat oven to 400 degrees.
Line the piecrust with parchment and fill with pie weights. Place the pie dish on the cookie sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and continue baking until the crust is light golden brown. Transfer the pan to a wire rack and let cool for 15 minutes before filling the pie shell.
Reduce the oven temp to 325 degrees.
In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell. Brush the underside of the cutouts with egg wash and arrange them on the pie.
Bake until the center of the pie is set. 1 ¼ to 1 ½ hours, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for at least four hours.
To make the cinnamon-caramel sauce, in a heavy saucepan over medium-high heat, combine the sugar and water. Cook until the mixture turns amber, 5 to 6 minutes, stirring with a wooden spoon during the first 1 to 2 minutes of cooking, but do not stir after this point; instead, tip the pan occasionally to ensure even cooking. Do not allow the sugar to burn.
Remove the pan from the heat. In the measuring cup with a pouring spout, whisk together the cream, vanilla and cinnamon. Carefully pour the cream mixture into the hot syrup using pot holders. Stir until the sauce is smooth and blended. Keep warm until ready to serve.
To serve, cut the pie into slices and drizzle with the caramel sauce.