Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe

Introduction

This Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel combines classic autumn flavors with a rich, nutty twist. The smooth pumpkin filling is enhanced by a splash of bourbon and topped with a crunchy, buttery streusel for an irresistible dessert perfect for holiday gatherings or cozy fall evenings.

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)

Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, beat the eggs until well mixed.
2. Step 2: Add the pumpkin puree, 1 cup brown sugar, cinnamon, nutmeg, ginger, 1/4 teaspoon salt, bourbon, and evaporated milk to the eggs. Stir until the mixture is smooth and well combined.
3. Step 3: Pour the pumpkin filling into the unbaked pie crust and bake at 425°F for 15 minutes.
4. Step 4: Reduce the oven temperature to 350°F and continue baking the pie for 30 minutes.
5. Step 5: While the pie bakes, prepare the streusel. Melt the unsalted butter in a small pot over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
6. Step 6: In a bowl, combine the browned butter, 1/4 cup brown sugar, sea salt, flour, and chopped pecans. Mix until crumbly.
7. Step 7: After 30 minutes of baking, sprinkle the streusel evenly over the pie. Return the pie to the oven and bake for an additional 10 minutes until the topping is golden and crisp.
8. Step 8: Remove the pie from the oven and allow it to cool completely. Refrigerate before serving. For an extra touch, serve topped with whipped cream.

Tips & Variations

• Substitute bourbon with maple syrup or vanilla extract if you prefer a non-alcoholic option.
• Toast the pecans before mixing into the streusel to enhance their flavor.
• Use homemade pumpkin puree for a fresher taste and smoother texture.
• To prevent a soggy crust, blind bake the pie crust for 10 minutes before adding the filling.

Storage

Store the pie in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 4 days. When ready to serve, allow the pie to come to room temperature or warm it briefly in a low oven. Leftover pie can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be baked a day in advance and refrigerated until ready to serve. The flavors often meld beautifully after resting overnight.

What if I don’t have bourbon on hand?

You can omit the bourbon or replace it with an equal amount of vanilla extract or maple syrup for a similar depth of flavor without the alcohol.

Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe

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4.5 from 121 reviews

This Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel is a decadent fall dessert combining smooth pumpkin filling infused with warming spices and bourbon, topped with a rich, nutty streusel made of browned butter, pecans, and a touch of sea salt. The pie features a flaky crust, a custardy pumpkin base, and a crunchy, flavorful topping, perfect for holiday celebrations or cozy autumn gatherings.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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. Prepare the Pie Filling: Preheat your oven to 425°F. In a large bowl, beat the eggs thoroughly. Add pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix well until the mixture is smooth and fully incorporated.
2. Bake the Pie Base: Pour the pumpkin filling into the unbaked pie crust. Bake in the oven at 425°F for 15 minutes, then lower the temperature to 350°F and continue baking for another 30 minutes.
3. Make the Salted Brown Butter Pecan Streusel: While the pie bakes, melt unsalted butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly. In a separate bowl, combine the browned butter, brown sugar, sea salt, all-purpose flour, and chopped pecans. Mix until crumbly.
4. Add Streusel Topping: After the initial 45 minutes of baking the pie base (15 + 30 minutes), evenly crumble the streusel mixture over the partially baked pie. Return the pie to the oven and bake an additional 10 minutes at 350°F until the streusel is set and lightly golden.
5. Cool and Serve: Remove the pie from the oven and allow it to cool completely. Refrigerate to set the filling and streusel. Serve chilled or at room temperature, optionally topped with whipped cream for an extra indulgent touch.

Notes

• Make sure to brown the butter carefully to avoid burning; it should have a rich golden color and nutty smell.
• Allow the pie to cool and refrigerate before serving to ensure clean slices and a firmer filling.
• You can substitute bourbon with whiskey or omit it entirely for a non-alcoholic version.
• If you prefer a less sweet streusel, reduce the brown sugar slightly.
• Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin for best flavor.

Keywords: pumpkin pie, bourbon pumpkin pie, brown butter streusel, pecan topping, fall dessert, holiday pie, Thanksgiving dessert