Bourbon Pumpkin Pecan Streusel Pie (Print)

Creamy pumpkin and bourbon filling, topped with salted brown butter pecan streusel—a perfect fall dessert.

# What You'll Need:

→ Bourbon Pumpkin Pie

01 - 2 eggs
02 - 1 ¾ cups pumpkin puree
03 - 1 cup brown sugar
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground ginger
07 - ¼ teaspoon salt
08 - 2 tablespoons bourbon
09 - ½ cup evaporated milk

→ Salted Brown Butter Pecan Streusel

10 - ⅓ cup unsalted butter
11 - ¼ cup brown sugar
12 - ½ cup all-purpose flour
13 - ¼ teaspoon sea salt
14 - ½ cup pecans, coarsely chopped
15 - 1 unbaked 9-inch pie crust

# How to Make It:

01 - Preheat oven to 425°F. In a large bowl, beat the eggs. Mix in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Stir until smooth and well combined.
02 - Pour batter into the pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes.
03 - In a small pot, melt butter over medium heat. Continue cooking, swirling, and scraping occasionally until the butter turns golden brown and smells nutty. Transfer to a dish and cool slightly. Stir in brown sugar, salt, and flour until fully combined. Fold in the pecans.
04 - Remove the pie from the oven, sprinkle the streusel evenly over the top, and return to the oven for an additional 10 minutes. The pie is done when the center no longer jiggles and a knife inserted in the middle comes out clean.
05 - Allow the pie to cool completely at room temperature. Cover and refrigerate until ready to serve.
06 - Serve pie cold, topped with whipped cream if desired.

# Additional Notes:

01 - Ensure you use pumpkin puree, not pumpkin pie filling, for the best results.
02 - You can swap evaporated milk with heavy cream, use light or dark brown sugar, or replace pecans with walnuts.
03 - If the pie crust edges begin to brown too much, use foil strips to cover the edges.