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Sweet Peas and Saffron

Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

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Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

Author: Denise Bustard
 
Servings: 8 slices
 
This crowd favorite bourbon pumpkin pie has a salted brown butter pecan streusel. A creative and delicious way to level up your pumpkin pie game this Thanksgiving!
 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins

Ingredients

  • 1 pie crust 9-inches; unbaked

Bourbon Pumpkin Pie

  • 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 butter unsalted
  • 1/4 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup pecans coarsely chopped

Instructions

Bourbon Pumpkin Pie

  • Pre-heat oven to 425°F.
  • In a large bowl, beat the eggs. Mix in the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk and mix until smooth and completely combined.
  • Pour batter into the pie crust.
  • Bake for at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes.
  • Remove from the oven, sprinkle with the streusel {see directions below}, then return to the oven for another 10 minutes, or until a knife inserted in the middle of the pie comes out clean.
  • Allow to cool.

Salted Brown Butter Pecan Streusel

  • In a small pot, melt the butter over medium heat. Continue to cook the butter, swirling and occasionally scraping the bottom of the pan with a spoon, until it bubbles and turns a light golden brown color. Butter should smell nutty and have small brown bits.
  • Transfer to a new dish, making sure to get all the little brown bits. Allow to cool slightly.
  • Add the brown sugar and stir until no lumps remain. Add the salt and flour, and mix until well combined. Stir in the pecans.
  • Using a couple of forks, 'crumble' the mixture over the pumpkin pie before returning it to the oven for the last 10 minutes {see above}.

Final steps

  • Pie is done when it no longer jiggles in the middle (a slight wiggle is fine), or when a knife inserted comes out clean.
  • Cool completely, then cover and refrigerate until you are ready to serve.
  • Serve cold, topped with whipped cream.

Notes

Storage
 
After baking, pie must be cooled completely at room temperature before covering and storing in the fridge.
 
Pumpkin pie may be stored in the fridge for up to 4 days; bottom crust will soften as it stores, but it's still really tasty if you ask me
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