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
Scale
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.
