Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe

If you’re on the hunt for an unforgettable autumn dessert that marries warm spices with a touch of indulgence, look no further than the Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel. This pie is a perfect harmony of silky pumpkin filling infused with fragrant bourbon, all topped with a crunchy, buttery streusel bursting with toasted pecans and a pinch of sea salt. Every bite delivers layers of cozy flavors and textures that make it the ultimate centerpiece for holiday gatherings or anytime you want to impress family and friends.

Ingredients You’ll Need

These ingredients are simple yet fundamentally important, each playing its part to bring out the rich, cozy flavors and delightful texture that make this Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel so irresistible.

• 1 unbaked 9-inch pie crust: Provides a buttery, flaky base perfect for holding the luscious filling and crunchy topping.
• 2 eggs: Bind the filling together and give it that smooth, custard-like structure.
• 1 ¾ cups pumpkin puree: The star ingredient delivering warmth, moisture, and the distinctive pumpkin flavor.
• 1 cup brown sugar: Adds a deep molasses sweetness that complements the pumpkin and spices beautifully.
• 1 teaspoon ground cinnamon: The classic spice that provides warmth and an inviting aroma.
• ½ teaspoon ground nutmeg: Adds a subtle nutty and sweet-spicy note enhancing the overall spice profile.
• ¼ teaspoon ground ginger: Offers a gentle kick and zest that lifts the filling.
• ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
• 2 tablespoons bourbon: Brings a sophisticated depth and slight caramel undertone to the pie.
• ½ cup evaporated milk: Ensures the filling is creamy without weighing it down.
• ⅓ cup unsalted butter (for streusel): Browns to nutty perfection, giving the streusel its signature aroma.
• ¼ cup brown sugar (streusel): Adds sweetness and helps with caramelization in the topping.
• ½ cup all-purpose flour (streusel): Gives structure to the streusel crumb.
• ¼ teaspoon sea salt (streusel): Contrasts the sweetness and sharpens the flavors.
• ½ cup coarsely chopped pecans: Adds crunch and a toasty richness to the topping.

How to Make Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel

Step 1: Prepare the Pie Filling

Start by preheating your oven to 425°F to get a nice hot blast that will help set the crust. In a large bowl, beat the eggs until nicely blended. Next, mix in your pumpkin puree along with brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Stir everything until the mixture is smooth and fully combined — the bourbon’s subtle kick will make this filling incredibly special.

Step 2: Bake the Pie Base

Pour your luscious pumpkin batter into the unbaked pie crust. Pop it into the hot oven and bake at 425°F for 15 minutes. This initial high heat helps the crust start to crisp while the filling begins to set. Then reduce the temperature to 350°F and bake for an additional 30 minutes to cook the custard gently.

Step 3: Make the Salted Brown-Butter Pecan Streusel

While the pie bakes, melt the unsalted butter in a small pot over medium heat. Keep swirling and scraping the pan so the butter cooks evenly and starts to bubble, turning a beautiful light golden brown with nutty aroma and tiny brown bits—this is what tastes amazing. Transfer the browned butter and those flavor-packed bits into a bowl and let it cool slightly. Stir in brown sugar until smooth, then fold in sea salt and flour until combined. Finish by mixing in the pecans for that wonderful crunch.

Step 4: Top and Finish Baking

Once your pumpkin pie has baked the main time, take it out of the oven and generously sprinkle the salted brown-butter pecan streusel on top. Return the pie to the oven for another 10 minutes at 350°F so that the streusel crisps beautifully and sets. The pie is done when it barely jiggles or a knife comes out clean from the center.

Step 5: Cooling and Serving Prep

Allow the pie to cool completely on a wire rack before covering and refrigerating. Cooling is crucial as it lets the filling fully set and makes slicing cleaner and easier. When ready to serve, pair it with a dollop of whipped cream for that perfect creamy finish.

How to Serve Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel

Garnishes

The classic way to dress up this pie is a generous scoop of freshly whipped cream, lightly sweetened and gently spiced with a pinch of cinnamon if you like. You could also sprinkle a little extra chopped toasted pecans on top for an elegant, crunchy detail that complements the streusel.

Side Dishes

For a cozy autumn spread, serve this Bourbon Pumpkin Pie with salted brown-butter pecan streusel alongside a warm cup of spiced cider or a creamy chai latte. If you’re thinking savory, pair it with a simple green salad lightly dressed with apple cider vinaigrette to cut through the richness.

Creative Ways to Present

Why not individualize the experience? Make mini versions in muffin tins adorned with a pecan half and a drizzle of maple syrup. Or, plate slices with a scoop of vanilla ice cream and a delicate drizzle of caramel sauce for a restaurant-worthy dessert that wows every time.

Make Ahead and Storage

Storing Leftovers

Your Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel keeps beautifully in the fridge for up to 3 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container to preserve that fresh-baked flavor and prevent it from drying out.

Freezing

If you want to prepare ahead, freeze the unbaked pie with the filling (but without the streusel) wrapped securely in plastic wrap and foil for up to a month. When ready, bake the pie and add the streusel topping in the last 10 minutes of baking. Freezing can slightly affect texture, but the flavors remain fantastic.

Reheating

To enjoy the pie warm, gently reheat slices in a low oven (around 300°F) for 10-15 minutes or until just warmed through. Avoid microwaving to keep the crust crisp and the streusel crunchy.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Canned pumpkin puree is perfect and consistent for this recipe, but if you have fresh pumpkin puree, it works wonderfully too—just ensure it’s well cooked and drained of excess moisture to keep the filling smooth.

Is there a substitute for bourbon in this pie?

If you’d prefer to skip the alcohol, you can substitute bourbon with vanilla extract or a splash of maple syrup. While it won’t have the same depth, it will still keep the pie flavorful and delicious.

How do I know when the pie is fully baked?

The pie is done when the center no longer jiggles much and a knife inserted near the center comes out clean. The slight wiggle is okay as the filling will continue to set while cooling.

Can I make the streusel topping in advance?

Yes, you can prepare the streusel up to a day ahead and store it in an airtight container at room temperature. Just crumble it on top right before the final baking step for fresh, crunchy topping.

What’s the best way to slice and serve the pie?

Use a sharp, clean knife, wiping it after each cut for neat slices. Serving chilled or slightly warmed with whipped cream makes every bite irresistible.

Final Thoughts

There’s something truly magical about the Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel that brings warmth and joy with every forkful. It’s the perfect dessert to share, impress, and create lasting memories — so I wholeheartedly encourage you to give this recipe a try and savor every delightful bite.

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