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 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.
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.
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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).