I had to go a little over the top with our second Pottery Barn Southlake collaborative post. (Here is Part 1 if you missed it.) Roasted Pumpkin Pie + Chocolate Bourbon Pecan Pie was the perfect combo of traditional & decadent that I was looking to share. These are the two pie recipes that will grace my Thanksgiving Dinner table this year.
Yes! I am always trying to figure out how to add bourbon and bacon to all my recipes. LOL!-Who isn’t?!
Pottery Barn Collaboration Post Part 2 of 2
I’m going to explain, in detail, how to make each of these pies with pictures and videos in this post.
But first, I have to give an extra special thanks to Pottery Barn Southlake for letting me take these photos in their Southlake Town Square store.
I’m absolutely in love with this years collection of Pottery Barn’s Thanksgiving table decor. On the table for this shoot was an assortment of gold and silver pumpkins, cute woodland creatures + wild turkey salt and pepper shakers, festive Fall plates layered with natural woods and assorted greenery. Bravo!
2 Make-Ahead Thanksgiving Pie Recipes
Made from scratch, ahead of time, on your schedule. The goal of this dual recipe post was to pair together two simple and classic pie recipes that can be prepped and baked well in advance. This way you don’t have to rely on canned pumpkin and store bought pie crusts to get a couple fresh pies on the Thanksgiving dinner table.
Roasted Pumpkin Pie
Prep: Roasted pumpkin in the freezer lasts all year. So this step can be done whenever you want! It is extremely easy to roast a pumpkin. Pre-heat your oven to 350 degrees and line a baking sheet with foil. You can make pumpkin pie out of all kinds of pumpkin varieties, but the classic is a Sugar Pie Pumpkin. Get one 5 lb pumpkin or two smaller ones that equal about 5 lbs. Stab holes in the top of the pumpkins so they don’t explode, then roast them for two hours. When they are cooked enough they will begin to slump down a bit. At this point they will just fall apart. Cut them in half and spoon out the seeds. The shell will peal off easily. Place the pumpkin in a bowl and stir with a spoon until it’s smooth. Store the puree in a freezer safe container until you are ready to use it! Viola! Goodbye canned assorted Fall squash. (You know that stuff isn’t pumpkin right?)
Pre-baking the Crust
This recipe does require you to blind bake the crust. The best plan of action would be to make 2 homemade crusts the week before and store them in the fridge for up to 5-7 days. You can freeze the pie crusts too if you need to make them that far in advance.
Poke holes in the crust with a fork and line the crust with a big sheet of parchment paper. Use pie weights or beans, rice, etc… to weigh down the crust from puffing up. Bake in center of a 425 degree oven for 10-15 minutes, until slightly golden.
Meanwhile, whisk together the filling then pour it into the crust when it’s ready! Bake the pie and let it cool completely on a wire rack.
Real pumpkin pie. Now that is something to be thankful for. 🙂
Bake & Serve
Roasted pumpkin pie is at its absolute best baked in the morning, cooled to room temperature and enjoyed in the evening. Having your pumpkin puree and your pie crust ready increases the chance of that actually happening. But of course you can bake it the day before, let it cool and set. Then wrap it in plastic and store in the fridge overnight. Bring the pie back to room temp (or slightly chilled) before serving.
Want to watch me make this pie live in my kitchen? I should warn you this video is completely unedited and uncut.
Chocolate Bourbon Pecan Pie
I saved the best for last! This Chocolate Bourbon Pecan Pie recipe is nearly impossible to resist. Adding bourbon and dark chocolate to an already amazing pie recipe really takes its over the top. The best part is that this pie recipe is near idiot proof. The prep is minimal and (if you have your pie crust ready) the working time for this pie is about 15 minutes. What is not to love?
Advanced Prep Method
One great thing about this pie is that is actually better then next day. You can make it up to 5 days in advance if you want to. Once it is set and cooled completely, wrap it tightly in plastic and store it in the coldest part of your fridge. It tastes great room temperature or chilled. You can really taste the bourbon in this recipe. The crunch of the pecans with the soft, sweet filling, paired with dark chocolate… “it is like biting into a Snickers”, says my husband. 😉
Yields 2 pie crusts & 2 pies
Chocolate Bourbon Pecan Pie & Roasted Pumpkin Pie Recipe + an all butter pie crust recipe for a flaky, tender crust. This recipe yields two pie crusts. Ideal for a 9 inch pie plate.
- 2 1/2 cups all purpose flour (300 grams)
- 2 sticks unsalted butter (not European)
- 1 Tablespoon sugar
- 1 tsp salt
- 6 Tablespoons iced water, divided
- Cut butter into 1/2 inch cubes and place in the freezer for 15 minutes to chill.
- Mix flour, salt, and sugar in a large mixing bowl.
- Using a pastry cutter, cut the butter cubes into the flour continuously coating all the butter with flour.
- Work quickly so the butter stays firm. Stop when the butter chunks are slightly bigger than peas.
- Any larges chunks you can flatten or break up with your fingers.
- Using a spoon, mix it well and start adding the ice cold water.
- Add 2 tablespoons and give it a mix
- Repeat with two more tablespoons.
- Now, add the rest of the water 1 tablespoon at a time mixing in-between.
- After 5 tablespoons it should start sticking together a bit when pinched with your fingers. Once all the water is added try to clump the dough together in a ball. At this point if you feel it is too dry add a half of tablespoon water and knead gently.
- Transfer the crumbly dough to a piece of plastic wrap.
- Using the plastic to help you, mash the dough together in a disc.
- Split the disc in two. Shape them into a circle and flatten it to about 2 inch high.
- Wrap both dough discs and chill at least one hour and up to 7 days.
Chocolate Bourbon Pecan Pie + Roasted Pumpkin Pie Recipe
Chocolate Bourbon Pecan Pie Recipe
This recipe is from The Chew. Click here for original video recipe.
- 1 9 inch pie crust
- 1 cup pecans
- 1 cup semi sweet chocolate chips (6oz)
- 1 stick unsalted butter (1/2 cup)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs, beaten
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.
- Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.
- In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.
- Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.
- Serve warm, room temp, or chilled.
Roasted Pumpkin Pie Recipe
This recipe is adapted from Page 118 in Cooking Light magazine | October 2016
- 1 (4 3/4-lb) Sugar Pie Pumpkin
- 1 9 inch pie crust
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 (12-oz) can evaporated milk
- 2 large eggs, lightly beaten
- 1/4 tsp salt
- Preheat oven to 350 degrees.
- Pierce top of pumpkin 8 times with a knife; place on a foil-lined baking sheet.
- Bake pumpkin at 350 for 2 hours or until it begins to brown and slump. Cool completely. Peel off skin; remove and discard seeds and membranes. Puree pumpkin in a food processor for 2 minutes (or stir very well with a spoon) and store pumpkin until ready to use. *You can put it in the fridge for a few days or freeze it*
- Preheat oven to 425 degrees.
- Line crust with parchment paper, fill with pie weights, and bake at 425 degrees for 10 minutes until lightly golden.
- While crust bakes, combine 2 cups pumpkin, 1/4 tsp salt, brown sugar, granulated sugar, cinnamon, ginger, cloves, milk, and eggs in a bowl, stirring with a whisk. Pour mixture into prepared crust.
- Bake at 425 for 15 minutes in the center of the oven
- Reduce the temp to 350 and bake an additional 50 minutes.
- Cover edges with a pie crust shield or strips of foil if the edges brown too quickly.
- Cool pie completely on a wire rack.