- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup pecans halves
- 1 1/4 cups canned pumpkin puree
- 3 large eggs, separated
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon 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
How to make this recipe
Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at 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, then fold into the pumpkin mixture until no white streaks remain.
Pour the custard into the baked <a href="/recipes/flaky-pie-shells">Flaky Pie Shell</a>. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven 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.
The pie can be refrigerated overnight.
Sweetened whipped cream.
A spicy-sweet, intense and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie.