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Bourbon Pumpkin Pie Recipe

Bourbon Pumpkin Pie Recipe
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★★★★★

4.8 from 11 reviews

A rich and flavorful Bourbon Pumpkin Pie featuring a creamy pumpkin filling infused with bourbon and warm spices, topped with a salted brown butter pecan streusel for a perfect balance of sweet and nutty crunch. This autumn-inspired dessert is ideal for holiday celebrations or cozy family gatherings.

Ingredients

Scale

Pie Filling

  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  2. Make Pie Filling: In a large bowl, beat the eggs thoroughly. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix until the batter is smooth and completely combined.
  3. Fill Pie Crust: Pour the prepared pumpkin mixture into the unbaked 9-inch pie crust, spreading evenly.
  4. Initial Baking: Bake the pie at 425°F (220°C) for 15 minutes to set the filling.
  5. Reduce Temperature & Continue Baking: Lower the oven temperature to 350°F (177°C) and bake the pie for an additional 30 minutes.
  6. Prepare Streusel: While the pie is baking, melt the butter in a small pot over medium heat. Cook the butter, swirling and scraping the bottom occasionally, until it bubbles and turns light golden brown with a nutty aroma and small brown bits. Transfer the browned butter, including the brown bits, to a separate dish to cool slightly.
  7. Mix Streusel Ingredients: To the cooled browned butter, add brown sugar and stir until smooth. Then add sea salt and all-purpose flour, mixing well. Finally, fold in the coarsely chopped pecans until evenly combined.
  8. Apply Streusel Topping: After the initial baking, remove the pie from the oven. Sprinkle the streusel crumble evenly over the pie surface.
  9. Final Bake: Return the pie to the oven and bake at 350°F (177°C) for another 10 minutes or until the center is set and a knife inserted comes out clean.
  10. Cool: Remove the pie from the oven and allow it to cool completely to room temperature.
  11. Refrigerate: Cover the cooled pie and refrigerate until ready to serve to ensure clean slices and optimal flavor.
  12. Serve: Serve chilled, optionally topped with whipped cream for an extra creamy touch.

Notes

  • Use fresh pumpkin puree for the best flavor or canned 100% pure pumpkin puree if preferred.
  • Do not overbake; the pie may have a slight jiggle in the center but should not be liquidy.
  • Brown butter adds a rich, nutty depth—carefully watch it to prevent burning.
  • Substitute bourbon with vanilla extract if you prefer a non-alcoholic version.
  • For a gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour in the streusel with a gluten-free flour blend.
  • Allow the pie to cool completely before slicing to ensure clean pieces.

Nutrition

Keywords: Bourbon Pumpkin Pie, Pumpkin Pie with Streusel, Autumn Pie, Holiday Dessert, Brown Butter Pecan Streusel

Find it online: https://tastygenius.com/bourbon-pumpkin-pie-recipe/