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Bourbon Pumpkin Pie with Pecan
Sarah namedy

Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

This bourbon pumpkin pie combines a silky spiced pumpkin filling with the warm notes of bourbon and a buttery salted pecan streusel. Perfectly rich, nutty, and cozy for the holidays!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust (9 inches; unbaked)
  • 2 eggs
  • 1 3/4 cup pumpkin puree
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons bourbon
  • 1/2 cup evaporated milk
  • 1/3 cup unsalted butter
  • 1/4 cup brown sugar (for streusel)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup pecans (coarsely chopped)

Equipment

  • Mixing bowl
  • Whisk
  • pie dish (9-inch)
  • Saucepan
  • Oven
  • Spatula

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, beat the eggs. Mix in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk until smooth.
  3. Pour the pumpkin mixture into the unbaked pie crust.
  4. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 30 minutes.
  5. Meanwhile, prepare the streusel: melt the butter over medium heat until golden brown and nutty. Let cool slightly.
  6. Stir in brown sugar, flour, sea salt, and chopped pecans to form a crumbly mixture.
  7. Sprinkle the streusel evenly over the pie and bake for an additional 10 minutes.
  8. Cool completely, refrigerate, and serve with whipped cream.

Notes

For extra depth, use dark brown sugar and real pumpkin puree. Let the pie cool completely before slicing for clean cuts. Serve chilled or at room temperature with a dollop of whipped cream.