Bourbon Pumpkin Pie with Pecan Streusel Recipe
This decadent Bourbon Pumpkin Pie with Pecan Streusel combines the rich, creamy texture of pumpkin pie filling infused with a splash of bourbon for warmth and depth, topped with a crunchy, buttery pecan streusel. Perfect for autumn or holiday celebrations, it offers a delightful twist on a classic dessert that is sure to impress guests and satisfy your seasonal sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 1 15-ounce can pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup bourbon whiskey
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Crust
- 1 9-inch unbaked pie crust
Pecan Streusel Topping
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the pie crust: Place the unbaked 9-inch pie crust into a pie dish, gently pressing it into place. Set aside.
- Mix the filling: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, bourbon, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Pour filling into crust: Pour the pumpkin bourbon filling evenly into the prepared pie crust, smoothing the top with a spatula.
- Make the pecan streusel: In a separate bowl, combine chopped pecans, flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top the pie: Sprinkle the pecan streusel evenly over the pumpkin filling.
- Bake the pie: Preheat the oven to 350°F (175°C). Bake the pie on the middle rack for 50 to 60 minutes, or until the filling is set around the edges but slightly jiggly in the center and the streusel is golden brown.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will continue to set as it cools. Serve chilled or at room temperature.
Notes
- Use a toothpick inserted into the center to check doneness; it should come out mostly clean with a few moist crumbs.
- You can substitute bourbon with whiskey or omit it for a milder flavor.
- For a crispier crust, prebake the pie crust for 8 minutes before pouring in the filling.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Allow the pie to cool thoroughly to ensure proper filling texture before slicing.
Keywords: Bourbon pumpkin pie, pecan streusel, holiday pie, fall dessert, pumpkin pie with streusel, bourbon dessert
