Description
Southern charm meets autumn’s embrace in this bourbon-spiked pumpkin pie crowned with a salty-sweet pecan streusel. Rich with warm spices and deep caramel notes, this dessert delivers pure comfort that will transport pals straight to grandmother’s kitchen.
Ingredients
Scale
Main Ingredients:
- 1 pie crust (9 inches, 22.86 centimeters, unbaked)
- 1 ¾ cups (415 milliliters) pumpkin puree
- 1 cup (240 milliliters) brown sugar
- 2 eggs
Dairy and Liquid Ingredients:
- ½ cup (120 milliliters) evaporated milk
- ⅓ cup (75 grams) unsalted butter
- 2 tablespoons (30 milliliters) bourbon
Spices and Streusel Ingredients:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon sea salt
- ½ cup (60 grams) all-purpose flour
- ¼ cup (60 grams) brown sugar
- ½ cup (60 grams) pecans, coarsely chopped
Instructions
- Warm the oven to 425°F (220°C) and position a rack in the lower third of the oven to ensure even baking.
- In a spacious mixing bowl, whisk the eggs until they become light and frothy.
- Gently fold in the pumpkin puree, ensuring a smooth and uniform consistency.
- Incorporate the brown sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves, stirring until the spices are thoroughly distributed.
- Pour in the bourbon, creating a rich, aromatic base, then blend in the evaporated milk until the mixture is silky and well-combined.
- Transfer the liquid filling into an unbaked pie crust, taking care to distribute it evenly.
- Slide the pie into the preheated oven and bake for 15 minutes to set the initial structure.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the filling is slightly jiggly but mostly set.
- While the pie bakes, prepare the brown-butter pecan streusel by melting butter in a small saucepan over medium heat, swirling occasionally until it turns a golden amber color and develops a nutty aroma.
- Remove the brown butter from heat and mix with brown sugar, all-purpose flour, kosher salt, and finely chopped pecans to create a crumbly topping.
- After the pie has baked for 30 minutes, carefully sprinkle the streusel evenly across the surface.
- Return the pie to the oven and bake for an additional 10 minutes, allowing the streusel to become golden and crisp.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
- Serve at room temperature or chilled, optionally garnished with a dollop of freshly whipped cream.
Notes
- Elevate your holiday dessert with this bourbon-infused pumpkin pie that transforms a classic into a gourmet showstopper.
- Brown butter creates a rich, nutty depth that complements the warm pumpkin spices and smooth bourbon undertones.
- Toasting pecans in salted brown butter intensifies their flavor, adding a delightful crunch to the creamy pie filling.
- Make ahead and chill the pie to let the flavors meld, ensuring a more complex and developed taste profile.
- Whipped cream optional but recommended for a luxurious finishing touch that balances the pie’s robust flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 510 kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg