Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe
This rich and festive Bourbon Pumpkin Pie features a smooth pumpkin filling infused with warm spices and a splash of bourbon, nestled in a flaky pie crust. Topped with a decadent salted brown butter pecan streusel, this dessert combines creamy, nutty, and buttery flavors perfect for holiday celebrations and cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie:
- 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
Salted Brown Butter Pecan Streusel:
- 1/3 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup pecans (coarsely chopped)
Instructions
- Prepare the pie filling: In a large bowl, beat the eggs until smooth. Add the pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix all ingredients thoroughly until you achieve a smooth, creamy filling.
- Preheat the oven and bake the pie base: Set your oven to 425°F (220°C). Pour the pumpkin filling evenly into the unbaked 9-inch pie crust. Bake at 425°F for 15 minutes to set the filling.
- Reduce oven temperature and continue baking: Lower the oven temperature to 350°F (175°C). Continue baking the pie uncovered for an additional 30 minutes to ensure the filling is cooked through.
- Make the salted brown butter pecan streusel: While the pie bakes, melt the unsalted butter in a small pot over medium heat. Continue heating until the butter turns golden brown and develops a nutty aroma. Transfer the browned butter to a bowl to cool slightly. Stir in the brown sugar, sea salt, all-purpose flour, and chopped pecans until crumbly.
- Add streusel topping and finish baking: After the initial 45 minutes of baking, remove the pie from the oven. Evenly sprinkle the pecan streusel topping over the pie filling. Return the pie to the oven and bake for an additional 10 minutes at 350°F until the streusel is golden and crisp.
- Cool and serve: Remove the pie from the oven and allow it to cool completely. Refrigerate to set the filling before serving. For the best experience, top each slice with whipped cream just before serving.
Notes
- Use fresh or canned pumpkin puree for convenience; avoid pumpkin pie filling as it contains added spices.
- The bourbon adds a subtle depth of flavor but can be omitted or replaced with vanilla extract if preferred.
- If you prefer a less sweet streusel topping, reduce the sugar slightly.
- Be cautious when browning the butter; it can burn quickly once it reaches the brown stage.
- Make sure the pie is fully cooled before slicing to achieve clean slices.
Keywords: Bourbon Pumpkin Pie, Salted Brown Butter Pecan Streusel, Thanksgiving dessert, holiday pie, pumpkin pie recipe
