We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.

Read my Holiday/Winter 2015 issue!

Pie Dough:

11⁄3 all-purpose flour

1 to 5 tablespoons ice water

1⁄4 teaspoon salt

6 tablespoons unsalted butter, frozen

4 tablespoons duck fat, cold


1⁄2 cup dark brown sugar, firmly packed

11⁄2 teaspoons powdered tapioca

1 teaspoon cinnamon

1⁄2 teaspoon ginger

1⁄8 teaspoon powdered cloves

1⁄8 teaspoon powdered allspice

2 large eggs+1 yolk

1⁄2 teaspoon salt

3 tablespoons unsalted butter, melted

3 tablespoons bourbon

13⁄4 cups packed pumpkin puree, fresh or canned

1 cup heavy cream


1⁄4 cup white sugar

1⁄4 cup water

2 tablespoons butter

1 cup whole pecan halves

1⁄2 cup chopped bacon, sautéed, drained, and cooled

  1. Prep pie dough by combining flour and salt with a whisk in a large chilled bowl.
  2. Add frozen butter by grating through the large holes of a box cutter.
  3. Add duck fat and combine mixture with pastry blender or large serving fork.
  4. Add ice water 1 tablespoon at a time, and combine using rubber spatula until mixture just comes together.
  5. Form into a disc with as little hand contact as possible, wrap in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 350°F.
  7. Roll pie dough out on a well-floured surface. It should be 11–12 inches in diameter.
  8. Roll dough around pin and transfer to a 9½-inch glass or ceramic pie plate.
  9. Press dough lightly into plate, flute edges of crust using fingers or fork well over the lip of the plate to ensure sides of pie will not slip down plate.
  10. Blind bake dough by placing a piece of parchment paper or tin foil and adding dried beans or pie weights. Spread evenly to keep paper down.
  11. Place dough in oven for about 20–30 minutes (until pale golden and not scorched).
  12. Remove paper and weights and return to oven for 10 minutes more.
  13. Remove from oven and allow to cool for 1 hour.
  14. Meanwhile, prep filling by combining all filling ingredients in a blender.
  15. Combine by processing ingredients on high for 10 seconds or until completely mixed.
  16. Pour filling into cooled crust and place back in the 350°F oven.
  17. Bake pie in center of oven for 45–50 minutes until filling is set, but still jiggles slightly.
  18. Remove from oven and allow to cool on wire rack.
  19. Meanwhile, prep topping by combining sugar and water in a small saucepan over medium heat.
  20. Dissolve sugar and bring to a boil by swirling pan slightly.
  21. Boil rapidly for 3 minutes and remove from heat.
  22. Add remaining ingredients and cool for 3 minutes.
  23. Pour pecan mixture over pie and allow entire pie to cool to room temperature, 1–2 hours.


Photography by Noah Fecks & Paul Wagtouicz

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