Recipes Desserts Pies & Tarts Pumpkin Pies Bourbon Pumpkin Pie with Pecan Streusel 5.0 (1,079) 6 Reviews Bourbon, pecans, brown sugar, pumpkin, and warm, sweet spices—can you taste the fall flavors yet? By Robert Stehling Updated on October 14, 2024 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Active Time: 20 mins Total Time: 1 hr 20 mins Yield: 1 10-inch pie Jump to recipe Two features of this bourbon pumpkin pie set it apart from the rest. Inside the creamy pumpkin custard hides a little bourbon, which gives the filling an autumnal crispness and sweetness. Baked atop the pie is a crunchy, caramelized pecan streusel with hints of maple-y brown sugar, enhancing the taste of fall in every bite. This bourbon pumpkin pie brings all the seasonal sweet and cozy ingredients together for a festive dessert. Since the pumpkin filling relies upon autumnal spices to give it those intense, warm, earthy flavors and aromas, we recommend you check your spice bottles before using them. Dried and ground spices are among the most common kitchen items that need to be replaced. Pre-ground spices only keep their potency for around three months. It's worth buying a new batch of fall spices yearly for the baking season. Frequently Asked Questions What's the best way to store nuts? The best place to store your nuts like pecans, walnuts, and almonds is in the freezer. The freezer keeps them out of danger from light, oxygen, and heat — the three things that deteriorate the flavor and aroma of nuts. What can I do with my leftover canned pumpkin puree? Whether you've got a little or a lot of pumpkin puree left in the can, don't let it go to waste. There are plentiful recipes using pumpkin puree from savory to sweet, entree to dessert. (May we recommend pumpkin cupcakes with cream cheese frosting? You only need 1 cup of pumpkin puree to make them!) Notes from the Food & Wine Test Kitchen This recipe calls upon our flaky pie shell recipe as the crust, though you could try it with another premade pie crust. Enjoy fresh slices of pumpkin pie with dollops of whipped cream. Once you make your own whipped cream, you'll likely never buy store-bought again. You might play up the flavors even more for this pie and make a bourbon whipped cream. Make ahead This pumpkin pie can be made one day in advance. Wrap it tightly and store it in the refrigerator overnight. Suggested pairing A spicy-sweet, intense, and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie. Cook Mode (Keep screen awake) Ingredients 1/2 cup all-purpose flour 12 tablespoons (6 ounces) unsalted butter, at room temperature, divided 1 cup packed dark brown sugar, divided 1/2 cup pecans halves 1 1/4 cups canned pumpkin puree 3 large eggs, separated 1 1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup milk 1/4 cup bourbon 1 Flaky Pie Shell Directions Preheat the oven to 350°F. In a medium bowl, stir together the flour, 4 tablespoons of the butter, and 1/4 cup of the brown sugar. Using your fingers, pinch mixture into moist crumbs. Stir in the pecans. Set aside. In a large bowl, using an electric mixer, beat the remaining 8 tablespoons butter and 3/4 cup brown sugar on medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves, and salt, then beat in the milk and bourbon. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold egg whites into the pumpkin mixture until no white streaks remain. Pour the custard into the baked pie shell. Sprinkle the pecan streusel on top. Bake the pie in the preheated oven on the middle oven rack for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool, and serve. Originally appeared: November 2002 Rate It Print