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Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel Recipe

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★★★★★

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.

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

  1. Preheat oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
  2. 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.
  3. Fill pie crust: Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly.
  4. Initial baking: Bake the pie at 425°F for 15 minutes to help the crust set and start the cooking process of the filling.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://platedandproud.com/bourbon-pumpkin-pie-with-salted-brown-butter-pecan-streusel-recipe/