Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
