Bourbon Pumpkin Pie with Pecan Streusel
© Lucy Schaeffer
Active Time
50 MIN
Total Time
3 HR 15 MIN
Yield
Serves : MAKES ONE 10-INCH PIE
By Robert Stehling
November 2002

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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