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.