The Right to Vote and Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce - WTF and WOW Recipe Wednesday

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Before I get into theusual WTFs and a WOW recipe routine for the day, I wanted to briefly saysomething about voting.  For all thenegativity on both sides over the recent election, I hope at least some peopletook a minute to reflect on the fact that we actually have the right tovote.  It truly is a privilege and, inthe 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.

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And now back to ourregularly scheduled programming…

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Williams-Sonoma’sPecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce
Ingredients2 rolled out rounds ofpie dough4 eggs2 cups Muirhead pecanpumpkin butter2 cups evaporated milk1 egg plus 1 tspwater, lightly beaten
For thecinnamon-caramel sauce¾ cup sugar2 tbsp water¾ cup heavy cream½ tsp vanilla extract1 tsp ground cinnamon
PreparationRemove 1 dough roundfrom the refrigerator.  Transfer to a 9inch deep-dish pie dish and gently press into the dish.  Trim the edges, leaving a ½ inchoverhang.  Fold under the excess doughand decoratively flute the edges.  Usinga fork, gently poke holes in several places on the bottom of the crust.  Cover with plastic wrap and freeze for 15minutes.
Remove the other doughround from the refrigerator and cut out shapes using decorative piecutters.  Refrigerate the cutouts untilready to use.
Place a cookie sheeton a rack in the lower third of the oven. Preheat oven to 400 degrees.
Line the piecrust withparchment and fill with pie weights.  Placethe pie dish on the cookie sheet in the oven and bake for 15 minutes.  Carefully remove the parchment and weightsand continue baking until the crust is light golden brown.  Transfer the pan to a wire rack and let coolfor 15 minutes before filling the pie shell. 
Reduce the oven tempto 325 degrees.
In a large bowl,gently whisk the eggs.  Add the pecanpumpkin butter and evaporated milk and whisk until well combined.  Pour the filling into the pie shell.  Brush the underside of the cutouts with eggwash and arrange them on the pie.
Bake until the centerof 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 coolfor at least four hours.
To make thecinnamon-caramel sauce, in a heavy saucepan over medium-high heat, combine thesugar and water.  Cook until the mixtureturns amber, 5 to 6 minutes, stirring with a wooden spoon during the first 1 to2 minutes of cooking, but do not stir after this point; instead, tip the pan occasionallyto ensure even cooking.  Do not allow thesugar to burn.
Remove the pan fromthe heat.  In the measuring cup with apouring spout, whisk together the cream, vanilla and cinnamon.  Carefully pour the cream mixture into the hotsyrup using pot holders.  Stir until thesauce is smooth and blended.  Keep warmuntil ready to serve.
To serve, cut the pieinto slices and drizzle with the caramel sauce.