Crust

Think of a pumpkin pie with pecan pie’s finest function – clearly, the candied nut topping. Now surge the custard with rye bourbon, up the taste of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We utilize Libby’s canned pumpkin due to the fact that it’s dependably constant, with a perfect water material, and couple of variations in taste (and no, we’re not paid to state that). The egg wash included throughout the blind bake works as a moisture-fighting barrier – a seal-tight warranty that the bottom crust will not get soaked. The rye flour will make the crust appearance darker than your basic pie dough. If it begins getting too dark while baking with the custard filling, camping tent it with a ring of foil

Components

Crust

• 1/4 cup rye flour or all-purpose flour
• 1 Tablespoon. granulated sugar
• 3/4 tsp. kosher salt
• 1 1/2 cups versatile flour, plus more for cleaning
• 3/4 cup (1 1/2 sticks) cooled saltless butter, cut into pieces
• 1 big egg white, beaten to mix

Filling and Assembly

• 3 big eggs
• 1 big egg yolk
• 1 15-oz. can Libby’s 100% Pure Pumpkin
• 3/4 cup whipping cream
• 1/4 cup granulated sugar
• 2 Tablespoon. rye scotch
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. newly grated nutmeg
• 1/4 tsp. ground cardamom
• Little pinch of ground cloves
• 8 Tablespoon. light brown sugar, divided
• 3 Tablespoon. saltless butter, melted, divided
• 1 1/4 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1 1/2 cups entire pecans
• 1 Tablespoon. pure maple syrup
• Whipped cream (for serving; optional)

Preparation

• Whisk rye flour, sugar, salt, and 1 1/2 cups versatile flour in a big bowl to integrate. Include butter and toss to equally coat. Working rapidly and strongly, utilize your fingers to rub butter into flour to produce big shaggy pieces of dough (you desire some pieces of butter that are thin and flat and some that are big and chunky). Drizzle 5 Tablespoon. ice water over, running your fingers through flour mix to equally disperse. Knead dough in bowl up until it begins to come together (it must look a little dry, however include more ice water by the teaspoonful if required, simply till dough comes together).

• Turn dough out onto a work surface area and knead 1 or 2 more times, pushing to include shaggy edges and any loose bits. Dust surface area and dough gently with flour to keep dough from sticking. Utilizing your hands, form dough into about a 7×5″ rectangular shape. Utilizing your rolling pin, carefully tap and press dough to compact and clean up edges. Present dough, cleaning dough and surface area as required, till 3 times longer than when you began. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill till company, a minimum of thirty minutes.

• Preheat oven to 400 °. Present dough on a gently floured surface area to about a 12″ round. Wrap dough around your rolling pin and unfurl into a basic 9″- size pie meal. Carefully raise dough so it drops down into edges of meal. Cut overhang and crimp as preferred. Line crust with parchment paper or foil. Location meal on a rimmed baking sheet and fill with pie weights or dried beans. Bake up until edges of crust start to brown, about 20 minutes. Get rid of parchment and weights. Reduction oven temperature level to 350 ° and bake crust up until edges are golden, 20 – 25 minutes. Eliminate meal from oven and brush 1 Tablespoon. egg white over bottom of crust. Go back to bake and oven till crust is golden brown, 5 – 10 minutes (the egg develops a waterproof covering that assists avoid the custard from making the bottom soaked). Reserve staying egg white for topping.

• Do Ahead: Dough can be made 3 days ahead; keep cooled. Crust can be baked 3 days ahead; shop securely covered at space temperature level.