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This take on the classic pumpkin pie elevates the dish's flavor to new heights.Slideshow: More Pies and Tarts Recipes

Robert Stehling
November 2002

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Credit: © Lucy Schaeffer

Recipe Summary

active:
50 mins
total:
3 hrs 15 mins
Yield:
MAKES ONE 10-INCH PIE
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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