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Bourbon Pumpkin Pie with Pecan Streusel

Bourbon Pumpkin Pie with Pecan Streusel

Name: Bourbon Pumpkin Pie with Pecan Streusel
Total time: 195 min
Yield: Serves : MAKES ONE 10-INCH PIE
Ingredients: 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

Â© Lucy Schaeffer

Active Time

50 MIN

Total Time

3 HR 15 MIN

Yield

Serves : MAKES ONE 10-INCH PIE

This take on the classic pumpkin pie elevates the dish's flavor to new heights. Slideshow:

Ingredients

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 It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour the custard into the baked Flaky Pie Shell. 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.

Make Ahead

The pie can be refrigerated overnight.

Serve With

Sweetened whipped cream.

Suggested Pairing

A spicy-sweet, intense and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie.

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Aggregate Rating value: 5

Review Count: 1074

Worst Rating: 0

Best Rating: 5

Author Name: Kelsey Bettridge

Review Body: Made this for a work event. Personally, I thought the amount of bourbon was a little too much- it sort of masked the taste of the pumpkin. But if you like kind of boozy tasting desserts, this is totally your recipe. But next time I make this, I plan on adding 3 tbsp bourbon instead of 4 (I like it boozy, just not WHAMMO boozy). The texture was really great, though, and the streusel on top was a superb addition. I used a store-bought graham cracker crust and I would NOT recommend doing that. It got very soggy and awful, kind of absorbed all the liquid. Next time I make this, I'll be sure to make my own flaky pie crust and not be super lazy :) I also thought the amount of pecans was a little low, I'd probably up it to 3/4 to 1 cup of halved pecans. This was about what the picture showed (~2 pecans per slice).

Review Rating: 4

Date Published: 2017-11-09

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