If you’re seeking that perfect blend of cozy fall flavors wrapped in a flaky crust, you’ve got to try this Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe. This delightful dessert takes the classic pumpkin pie to new heights by infusing it with a splash of bourbon’s warmth and topping it with a crunchy, buttery pecan streusel kissed with just the right amount of sea salt. It’s a dish that’s as comforting as a crisp autumn afternoon and as festive as your holiday gatherings, guaranteed to bring smiles and requests for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing flavors and textures, from the tender pie crust to the rich pumpkin filling and the irresistible streusel topping. Using simple, quality components lets the natural tastes shine through and ensures your pie comes out perfectly every time.
- All-purpose flour (for crust and streusel): Provides the structure for both the tender pie crust and the crumbly pecan topping.
- Salt: Enhances sweetness and deepens the overall flavor, especially in the crust and streusel.
- Granulated sugar: Sweetens the crust and balances the pumpkin’s earthiness.
- Unsalted butter: Chilled and cubed for the crust, then browned to add a nutty richness to the streusel.
- Ice water: Keeps the dough tender and easy to roll.
- Pure pumpkin puree: The star ingredient that gives the filling its creamy texture and vibrant color.
- Brown sugar: Adds moisture and a deep caramel note to both the filling and streusel.
- Ground cinnamon, ginger, cloves, nutmeg: Classic fall spices that create a warm, inviting aroma and taste.
- Large eggs: Bind the filling and provide structure for a smooth custard.
- Heavy cream: Enriches the filling for a luscious, velvety consistency.
- Bourbon: Infuses the pie with a sophisticated warmth and subtle depth.
- Pecan halves: Toasted to bring out their natural oils and crunch, key to the streusel’s irresistible texture.
- Sea salt: Sprinkled in the streusel to balance sweetness and highlight the brown butter’s nuttiness.
How to Make Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe
Step 1: Prepare the oven and pie crust dough
Start by setting your oven to 350°F (175°C) to get it nice and warm for baking. The crust is the foundation of this pie’s deliciousness, so mix your flour, salt, and sugar before cutting in that chilled butter until the mixture looks like coarse crumbs. Adding ice water just enough to bring the dough together keeps it light and flaky. Wrap it up and chill for at least an hour to relax the dough and make rolling easier.
Step 2: Roll out and shape the crust
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. This step is key for getting the perfect thickness and even coverage. Fold and crimp the edges for a pretty, rustic look and pop it back in the fridge while you whip up the filling—this keeps the dough firm so it doesn’t shrink during baking.
Step 3: Whisk up the pumpkin filling
In a big bowl, combine smooth pumpkin puree with your brown and granulated sugars, then stir in those warming spices and salt. Beat in the eggs to help set the custard, then gently whisk in the cream and bourbon. The bourbon adds a subtle kick and complexity that makes this pumpkin pie feel special and grown-up.
Step 4: Bake the pumpkin pie base
Pour your luscious filling into the chilled crust and smooth the top. Bake for about 45-50 minutes until the edges are set and the center still jiggles slightly—it will firm up while cooling. This gentle baking process ensures a tender, silky custard that’s full of flavor.
Step 5: Toast pecans and prepare brown-butter streusel
While the pie base cools, toast your pecan halves on a baking sheet until fragrant, which amplifies their natural nuttiness. In a saucepan, melt butter over medium heat until it reaches a golden brown hue and smells heavenly toasted—this browned butter adds a nutty richness that’s just irresistible. Stir in sea salt to enhance that flavor.
Step 6: Combine streusel ingredients and top pie
Mix the toasted pecans with brown sugar and flour, then drizzle in the brown butter while tossing everything together. This creates a sticky, crunchy streusel loaded with flavor and texture. Sprinkle the streusel evenly over your pumpkin pie.
Step 7: Final bake and cooling
Return the topped pie to the oven for another 15 minutes to let the streusel crisp up beautifully and turn golden brown. Once done, let the pie cool completely on a wire rack—this step is essential for that perfect slice with no messy filling leaks.
How to Serve Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe
Garnishes
For an extra touch of indulgence, dollop freshly whipped cream lightly scented with cinnamon or a drizzle of caramel sauce. A sprinkle of chopped pecans on top of the whipped cream adds crunch that mirrors the streusel, creating a harmonious bite every time.
Side Dishes
This pie pairs beautifully with hot drinks like coffee, chai tea, or even a smooth bourbon cocktail to echo the pie’s signature ingredient. For a festive twist, serve alongside spiced apple cider or a scoop of creamy vanilla ice cream for contrast.
Creative Ways to Present
Serve individual mini pies or tartlets to make every guest feel special. For a stunning centerpiece, bake the pie in a decorative fluted dish and garnish with edible flowers like pansies or tiny rosemary sprigs that complement the pie’s autumn vibe.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully covered in the refrigerator for up to four days. Store it in an airtight container or tightly wrap it with plastic wrap to maintain moisture and prevent the pecan streusel from becoming soggy.
Freezing
You can freeze the pie before adding the streusel topping to preserve freshness. Wrap it tightly in plastic and foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and add the streusel fresh if possible.
Reheating
To revive that delightful aroma and slight crispness of the streusel, warm individual pie slices in a low oven (around 300°F) for 10 minutes. Avoid microwaving, as it can make the crust soggy and the filling too soft.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Pure canned pumpkin puree works perfectly and ensures consistent texture and flavor. Just make sure it is 100% pumpkin and not pumpkin pie filling, which contains added spices and sugars.
What kind of bourbon should I use?
Opt for a good-quality but affordable bourbon that you enjoy sipping, as it adds character to the pie. Avoid flavored or overly sweetened bourbons to keep the balance right.
Is it okay to make the streusel ahead of time?
You can prepare the streusel mixture in advance but keep it refrigerated. Sprinkle it onto the pie just before baking the final 15 minutes to keep the topping crisp and fresh.
Can I substitute the pecans with other nuts?
Yes, walnuts or almonds make excellent alternatives and pair wonderfully with the spices and brown butter. Toast them first to bring out their best flavors for the streusel.
How do I prevent the pie crust from getting soggy?
Chilling the crust before filling and baking helps a lot, plus the initial bake of the pie filling sets the custard well. You might also brush the crust with a thin layer of melted white chocolate or beaten egg white before adding filling to create a moisture barrier.
Final Thoughts
Making this Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe is like giving the classic dessert a cozy, gourmet makeover that’s perfect for sharing any time fall flavors are in season. It’s comforting, celebratory, and utterly unforgettable—the kind of treat that fills your kitchen with warm memories as it bakes. Trust me, once you try it, it will become a favorite to make again and again!
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Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe
- Prep Time: 1h 0m
- Cook Time: 1h 0m
- Total Time: 2h 0m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel is a decadent twist on the classic fall dessert. Featuring a flaky homemade crust, spiced pumpkin filling blended with bourbon for depth, and topped with a crunchy, buttery pecan streusel infused with sea salt, this pie is perfect for holiday gatherings or cozy autumn nights.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, chilled and cubed
- ¼ cup ice water
For the pumpkin filling:
- 1 cup pure pumpkin puree
- ½ cup packed brown sugar
- â…“ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 2 tablespoons bourbon
For the pecan streusel:
- 1 cup pecan halves
- 4 tablespoons unsalted butter
- ½ teaspoon sea salt
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie and toasting pecans later.
- Make the Crust Dough: In a bowl, mix the flour, salt, and sugar. Add the chilled, cubed butter and mix until the texture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
- Prepare Pie Crust: On a floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim overhang to 1 inch, then fold under and crimp the edge for a decorative finish. Refrigerate while preparing the filling.
- Mix Pumpkin Filling: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth. Beat in the eggs. Gradually whisk in the heavy cream and bourbon until well combined and creamy.
- Assemble Pie: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for even baking.
- Bake Pie: Bake in the preheated oven for 45-50 minutes, until the edges are set and the center is slightly jiggly to the touch. Remove from oven and cool on a wire rack.
- Toast Pecans: Spread pecan halves on a baking sheet and toast in the oven at 350°F (175°C) for 8-10 minutes until fragrant, carefully watching to prevent burning. Remove and let cool slightly.
- Brown Butter: In a saucepan over medium heat, melt the butter while swirling occasionally. Cook until the butter turns golden brown and develops a nutty aroma. Remove from heat and stir in the sea salt.
- Make Streusel: In a bowl, combine the toasted pecans, brown sugar, and flour. Pour the browned butter over the mixture and toss until all ingredients are evenly coated and combined.
- Add Streusel Topping: Evenly sprinkle the pecan streusel mixture over the cooled pumpkin pie surface.
- Final Bake: Return the pie to the oven and bake for an additional 15 minutes, or until the streusel topping becomes golden and crisp.
- Cool and Serve: Remove the pie from the oven and cool it completely on a wire rack before slicing and serving to allow the filling and topping to fully set.
Notes
- Ensure the butter for the crust is very cold to create a flaky texture.
- Do not overbake the pie; a slightly jiggly center means perfect doneness.
- Watch the brown butter carefully as it can burn quickly.
- Pecans can be toasted in a dry skillet if preferred instead of the oven.
- For a stronger bourbon flavor, you can increase the bourbon to 3 tablespoons.
- This pie is best served chilled or at room temperature.
