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Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe

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

4.8 from 16 reviews

This Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel is a rich and festive dessert perfect for autumn and holiday celebrations. The creamy pumpkin filling is infused with warm spices and a splash of bourbon, baked in a flaky crust, and topped with a crunchy, nutty streusel made from browned butter, brown sugar, pecans, and a touch of sea salt. Served chilled with whipped cream, it delivers a perfect balance of sweet, spice, and savory nutty flavors.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust

Bourbon Pumpkin Pie Filling

  • 2 eggs
  • 1 ¾ cups pumpkin puree
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons bourbon
  • ½ cup evaporated milk

Salted Brown Butter Pecan Streusel

  • ⅓ cup unsalted butter
  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon sea salt
  • ½ cup pecans, coarsely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin pie filling.
  2. Prepare Pumpkin Filling: In a large bowl, beat the eggs thoroughly. Add the pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Mix all the ingredients until the mixture is smooth and completely combined.
  3. Fill Pie Crust: Pour the prepared pumpkin batter evenly into the unbaked 9-inch pie crust.
  4. Bake Pumpkin Pie: Place the pie in the preheated oven and bake at 425°F for 15 minutes. After this initial baking, reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes.
  5. Make Brown Butter Pecan Streusel: While the pie bakes, melt the unsalted butter in a small pot over medium heat. Continue cooking while swirling and scraping the bottom occasionally until the butter bubbles and turns a light golden brown, emitting a nutty aroma with visible brown bits. Transfer to a dish to cool slightly, then stir in brown sugar until smooth. Add sea salt and all-purpose flour, mixing until well combined. Fold in the coarsely chopped pecans.
  6. Add Streusel Topping: Once the pie has baked a total of 45 minutes, remove it from the oven and crumble the brown butter pecan streusel evenly over the top. Return the pie to the oven and bake for an additional 10 minutes until a knife inserted in the center comes out clean or the filling no longer jiggles.
  7. Cool and Serve: Remove the pie from the oven and allow it to cool completely. Cover and refrigerate until ready to serve. Serve chilled with a dollop of whipped cream on top for the perfect finishing touch.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Make sure to watch the brown butter closely to avoid burning; it should be golden with a nutty aroma.
  • Pecans can be lightly toasted before adding to the streusel for extra flavor.
  • If bourbon is not preferred, you may substitute with vanilla extract, but the bourbon adds a unique depth that enhances the pie.
  • Allow the pie to cool thoroughly to help it set properly before slicing.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Bourbon Pumpkin Pie, Pumpkin Pie Recipe, Autumn Dessert, Thanksgiving Pie, Brown Butter Streusel, Pecan Pie Topping, Holiday Pie

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