Introduction

This Bourbon Pumpkin Pie is a delightful twist on a classic favorite, combining rich pumpkin flavor with a hint of warm bourbon and a crunchy pecan streusel topping. Perfect for holiday gatherings or cozy autumn evenings, it offers a luscious, creamy filling and a satisfying texture.

A close-up image shows a slice of pie lifted above the pie dish on a black spatula. The pie has three layers: a pale golden crust at the bottom, a thick, smooth, and solid layer of deep orange pumpkin filling in the middle, and a crumbly, chunky streusel topping mixed with darker brown pecans on top. The pie dish is clear glass, and the pie filling inside is the same rich orange with the nutty topping visible. The background has a white marbled texture with soft white bricks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked 9-inch pie crust
2 eggs
1 3/4 cups 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 coarsely chopped pecans

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, beat the eggs. Add the pumpkin puree, 1 cup brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix until smooth and fully combined.
Step 3: Pour the pumpkin mixture into the unbaked pie crust.
Step 4: Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes.
Step 5: While the pie bakes, prepare the streusel topping: Melt the butter in a small pot over medium heat. Cook, swirling and scraping the pan occasionally, until the butter bubbles and turns a light golden brown, with a nutty aroma and small brown bits.
Step 6: Transfer the browned butter to a dish to cool slightly, making sure to include all the browned bits. Stir in 1/4 cup brown sugar until smooth, then add sea salt and flour, mixing well. Fold in the chopped pecans.
Step 7: Remove the pie from the oven and sprinkle the streusel evenly over the top. Return the pie to the oven and bake for another 10 minutes, or until a knife inserted near the center comes out clean and the pie no longer jiggles (a slight wiggle is fine).
Step 8: Allow the pie to cool completely on a wire rack.
Step 9: Once cooled, cover and refrigerate until ready to serve.
Step 10: Serve cold, optionally topped with whipped cream for extra richness.

Tips & Variations

Use canned pumpkin puree for convenience, or roast and puree your own pumpkin for a fresher flavor.
Substitute bourbon with whiskey or brandy if preferred.
For a nut-free version, omit pecans and increase the flour slightly in the streusel topping.
Make the streusel topping ahead of time and store it in an airtight container to save time on baking day.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. To reheat, you can warm a slice gently in the microwave or enjoy it cold. Pie can also be frozen, wrapped tightly in foil and plastic wrap; thaw overnight in the refrigerator before serving.

How to Serve

A round pie with a golden crust forms the base, filled with a smooth, deep orange layer of pumpkin filling. On top, there is a thick, crumbly streusel topping made of chunky clusters of light brown with visible pieces of pecans scattered throughout. The pie is sliced into even triangular pieces, some crumbs slightly scattered near the edge. The dish sits on a clear glass pie dish placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought 9-inch pie crust works well and saves time without compromising flavor.

How can I tell when the pie is perfectly baked?

The pie is done when it no longer jiggles in the center, although a slight wiggle is okay. A knife inserted near the middle should come out clean or with just a few moist crumbs.

Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This Bourbon Pumpkin Pie combines classic autumn flavors with a rich twist of bourbon and a delightful salted brown butter pecan streusel topping. Made with a buttery pie crust and a smooth pumpkin custard filling spiced with cinnamon, nutmeg, and ginger, this pie is a perfect centerpiece for holiday gatherings or cozy fall evenings. The pie is baked to creamy perfection, topped with a nutty streusel, cooled, and served cold with whipped cream for a truly indulgent dessert experience.

Author: Lila
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 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 teaspoon sea salt
1/2 cup all-purpose flour
1/2 cup pecans (coarsely chopped)

Instructions

Preheat oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
Prepare pumpkin filling: In a large bowl, beat the eggs until smooth. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix everything thoroughly until the batter is smooth and well combined.
Fill pie crust: Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly.
Initial baking: Bake the pie at 425°F for 15 minutes to help the crust set and start the cooking process of the filling.
Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, allowing the custard to cook through.
Make streusel topping: While the pie bakes, melt the butter in a small pot over medium heat. Continue cooking, swirling and scraping the bottom frequently until the butter bubbles and turns a light golden brown with a nutty aroma and browned bits. Remove from heat and transfer to another dish to cool slightly, making sure to keep all browned bits.
Prepare streusel mix: Add the brown sugar to the browned butter and stir until smooth without lumps. Mix in the sea salt and flour, then fold in the coarsely chopped pecans to complete the streusel.
Add streusel and final bake: Once the 45 minutes of baking is complete, remove the pie from the oven and evenly sprinkle the streusel topping over the pie. Return the pie to the oven and bake for another 10 minutes or until a knife inserted near the center comes out clean.
Cool pie: Remove the pie from the oven and allow it to cool completely on a wire rack. The pie is done when it barely jiggles in the center or when a knife inserted into the filling comes out clean.
Refrigerate and serve: Once cooled, cover the pie and refrigerate until ready to serve. Serve chilled, topped with whipped cream for extra richness.

Notes

Bourbon adds a subtle depth of flavor—avoid using more than recommended to keep the balance.
Make sure the browned butter does not burn; watch closely as it can go from browned to burnt quickly.
Allow the pie to cool fully before refrigerating to prevent condensation making the crust soggy.
Chilling the pie overnight enhances the flavors and texture.
For a nut-free version, omit pecans and adjust streusel ingredients accordingly.

Keywords: bourbon pumpkin pie, pumpkin pie with streusel, bourbon dessert, fall dessert, Thanksgiving pie, pecan streusel pie