Make the crust

• Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
• Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
• Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
• To blind-bake crust, preheat oven at 400-degrees.
• On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
• Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
• Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
• Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
• Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
• At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

Filling

• Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
• While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
• If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
• Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
• While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
• Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
• Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
• Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

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• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
• Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
• In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
• In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
• Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
• Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
• If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.

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• Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
• In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
• In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
• Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
• Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
• Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
• Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.

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