Bourbon Pumpkin Pecan Streusel

Bourbon pumpkin pie with a salted brown butter pecan streusel turns an ordinary holiday dessert into a showstopper. The rich warmth of bourbon and pumpkin pairs perfectly with the salty crunch of buttery pecans. It is the ultimate Thanksgiving pie for anyone who loves a creative twist on tradition.

The first time I served this pie at a big Thanksgiving dinner, even the pumpkin pie skeptics went back for seconds. The nutty caramel notes from the brown butter and bourbon totally wowed everyone.

Ingredients

• Pie crust: Choose a firm unbaked crust about nine inches across Store bought or homemade both work well as long as they are fresh
• Eggs: Provide structure for the custard filling Make sure the eggs are fresh with good yolk color
• Pumpkin puree: For the classic pumpkin flavor Go with canned pumpkin puree not pie filling for the best consistency
• Brown sugar: Gives natural sweetness and a hint of molasses Dark or light brown sugar is fine Check that it is soft and lump free
• Ground cinnamon: The essential warming spice Fresh cinnamon will be most fragrant
• Ground nutmeg and ground ginger: For subtle spicy depth Try grating whole nutmeg for extra flavor
• Salt: Balances sweetness and brings out pumpkin notes Use fine sea salt for the filling and a good flaky salt for topping if desired
• Bourbon: Adds warmth and depth Any decent bourbon will work because the flavor comes through in the baked pie
• Evaporated milk: Makes the filling creamy and smooth It is best to use evaporated milk for structure but heavy cream or whipping cream work too
• Butter: Use unsalted for browning in the streusel Brown butter gives nutty caramel flavor so do not skip this step
• All purpose flour: Helps hold the streusel together Choose a high quality flour for a crumbly topping
• Pecans: Bring rich crunch and toastiness Chop them coarse for best texture Fresh pecans are key for flavor

Step-by-Step Instructions

Prepare the Pie Crust:

Set your unbaked pie crust in a nine inch pie pan Place it in the fridge while you prepare the filling to keep it cold and flaky

Make the Pumpkin Filling:

Crack eggs into a large bowl and beat until fully combined Add pumpkin puree brown sugar cinnamon nutmeg ginger salt bourbon and evaporated milk Whisk until the texture is ultra smooth and no lumps remain This ensures even baking and a silky custard

Fill the Pie Shell:

Pour the prepared pumpkin batter into your chilled pie crust Smooth the top with a spatula so it bakes evenly

First Bake:

Bake at four hundred twenty five degrees Fahrenheit for fifteen minutes to set the crust Reduce oven temperature to three hundred fifty degrees and bake for another thirty minutes

Make the Streusel:

While the pie bakes brown the butter in a small pan over medium heat Butter should bubble and develop a nutty aroma and golden hue Swirl and scrape the pan so the solids brown evenly Pour it into a bowl and cool slightly Mix in brown sugar salt and flour until no lumps remain Stir in coarsely chopped pecans so they are coated with the brown butter mixture

Add the Streusel and Finish Baking:

Once the pie has baked forty five minutes remove it from the oven and gently crumble the streusel evenly on top Return pie to oven for ten minutes more Watch closely so the top does not overbrown

Test for Doneness:

Check if the pie is ready by inserting a knife in the center It should come out clean and the middle should not look liquid Slight jiggle is fine

Cool and Chill:

Allow pie to cool to room temperature to finish setting Cover and refrigerate until fully chilled for clean slices and best texture

Save

I love adding extra pecans because their buttery crunch is everyone’s favorite part. My family always crowds the kitchen when they catch the scent of brown butter wafting from the oven.

Storage Tips

Let the pie cool completely before covering so condensation does not soften the crust too much. Store pie in the fridge for up to four days. For a crisper crust use a pie shield or cover the edges with foil if they brown too quickly during baking. Pie stores best uncovered for the first hour then gently cover with plastic wrap or foil when chilled.

Ingredient Substitutions

For the filling heavy or whipping cream can replace evaporated milk Use either light or dark brown sugar according to your preference Walnuts are a tasty swap for pecans or try a mix for more nuttiness Bourbon is the signature twist but for an alcohol free version use a splash of vanilla.

Serving Suggestions

Serve chilled straight from the fridge with a tall cloud of whipped cream just before serving. Dust the top with a pinch of cinnamon or decorate with a few toasted pecan halves for a bakery finish. Leftovers are amazing with morning coffee or as a midnight snack.

Cultural and Historical Context

Pumpkin pie has been a symbol of autumn and American harvest tables for centuries. Adding bourbon and a nutty streusel brings a southern touch and a nod to classic American flavors while staying true to tradition. The brown butter pecan streusel is inspired by the love of buttery holiday desserts.

Recipe FAQs

→ Can I substitute the bourbon?

Yes, you can omit the bourbon entirely or replace it with an equal amount of heavy cream or milk for a non-alcoholic version. The pie retains great flavor and texture either way.

→ What can I use instead of pecans?

Chopped walnuts make a great swap for pecans in the streusel topping. For a nut-free version, use sunflower seeds or just the brown butter crumb mixture.

→ How do I prevent the crust from overbaking?

If the edges of your crust begin to brown too quickly, cover them loosely with strips of foil during baking to protect from excess heat.

→ Is canned pumpkin puree better than homemade?

For the smoothest, most consistent result, canned pumpkin puree works best. Homemade puree may vary in water content and texture, which can affect setting.

→ How long does the pie keep?

Store pie, covered, in the refrigerator for up to four days. The crust may soften over time, but the flavors will remain delicious.

→ Can I make the pie in advance?

Yes, you can bake the pie a day ahead and chill it until ready to serve. Add whipped cream just before serving for best results.