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1
Combine the flour and salt in a mixing bowl.
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2
Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal.
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3
Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork.
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4
Form the dough into a ball and chill in the refrigerator for 1 hour.
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5
Combine all the ingredients thoroughly in a medium bowl; set aside.
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6
Combine all the ingredients thoroughly in a medium bowl; set aside.
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7
Preheat the oven to 325F.
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8
Grease an 8-inch springform cake pan.
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9
Roll out the dough on a lightly floured work surface to 3/16 inch.
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10
Very lightly flour the top of the dough and fold it into quarters.
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11
Carefully place the dough in the greased cake pan.
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12
Press firmly in place and trim the edges.
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13
Chill for 15 minutes.
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14
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute.
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15
Gently pour the Pecan Syrup on top.
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16
Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
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17
Cool and serve with Whiskey Butter Sauce.
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18
Melt the butter in the top of a double boiler set over gently simmering water.
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19
Beat the sugar and egg in a small bowl until blended.
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20
Stir the egg mixture into the butter.
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21
Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes.
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22
Remove from the double boiler and let cool to room temperature.
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23
Stir in the cream and whiskey.
