Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel

This crowd favorite bourbon pumpkin pie has a salted brown butter pecan streusel. A creative and delicious way to level up your pumpkin pie game this Thanksgiving!

Thanksgiving just isn't Thanksgiving if you don't have cranberry sauce, mashed potatoes and pumpkin pie. This fun recipe is a creative twist on classic pumpkin pie that I think you're going to love!

With a splash of bourbon and addictively buttery streusel, it still has that classic pumpkin pie feel, with a few extra bells and whistles.

Recipe video

Watch the video below to see exactly how to prep bourbon pumpkin pie. You can find more of my recipe videos on my YouTube channel.

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Ingredient notes

• pumpkin puree- make sure you purchase 'pumpkin puree' and not 'pumpkin pie filling'. This recipe has only been tested with store bought pumpkin puree. As homemade pumpkin puree can vary greatly in texture and water content, I'm can't say if it will work in this recipe.
• evaporated milk- look for this in the canned food aisle; not to be confused with condensed milk! In a pinch, you may swap for heavy cream or whipping cream (35% fat).
• brown sugar- use light or dark brown sugar; both work great
• bourbon- adds a light and subtle layer of flavor to the pie; leave it out if you'd like
• pie crust- I have yet to master the perfect one, and purchase store bought crust. Here's a great looking option!

Step by step directions

Scroll to the recipe card for ingredient quantities.

1. Combine the pie filling: eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk. Mix together until smooth.
2. Scrape the filling into an unbaked pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes.
3. While the pie bakes, prepare the streusel: combine browned butter (directions below), brown sugar, salt, flour and pecans.
4. Scatter streusel over the pie and return to the oven for another 10 minutes.

Recipe tips

Browning the butter

Taking the time to brown the butter adds a subtle nutty flavor to the streusel that is irresistible! To brown the butter, you will simply sauté the butter, cooking and stirring for several minutes until the milk solids separate as small bits, then toast and turn brown.

CAUTION: can easily go from golden to burnt quickly, do not leave unattended!

For step by step photos showing how to brown butter, read this post.

How to tell when the pie is baked through

After baking the streusel + pie for the last 10 minutes, insert a knife into the center of the pie. It should come out clean. This is a bit trickier with the streusel, but do your best!

You can also test by giving the pie a gentle shake- center should not be jiggly and wet.

Prepare ahead

I highly recommend baking this bourbon pumpkin pie the day before you intend to serve it. For one thing, it means you have one less thing to cook on the Big Day. Secondly, it gives the flavors time to meld together, resulting in a more flavorful pie.

After cooling completely to room temperature, carefully cover with plastic wrap or beeswax wrap, and store in the fridge.

Prevent burnt pie crust

All ovens cook slightly differently, so if you notice your pie crust is getting too dark for your liking, you can cover the edges with strips of foil during the end of the bake period.

More Thanksgiving recipes

• Pear, Gouda and Hazelnut Spinach Salad
• Shaved Brussels Sprouts Salad
• Dry Brined Turkey
• Make Ahead Sage Apple Stuffing
• Cranberry Almond Pilaf

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

5 from 22 votes

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

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This crowd favorite bourbon pumpkin pie has a salted brown butter pecan streusel. A creative and delicious way to level up your pumpkin pie game this Thanksgiving!

8 slices

Ingredients

• ▢ 1 pie crust 9-inches; unbaked

Bourbon Pumpkin Pie

• ▢ 2 eggs
• ▢ 1 ¾ cup pumpkin puree
• ▢ 1 cup brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons bourbon
• ▢ ½ cup evaporated milk

Salted Brown Butter Pecan Streusel

• ▢ ⅓ cup butter unsalted
• ▢ ¼ cup brown sugar
• ▢ ½ cup all purpose flour
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup pecans coarsely chopped

Instructions 

Bourbon Pumpkin Pie

• Pre-heat oven to 425°F.
• In a large bowl, beat the eggs. Mix in the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk and mix until smooth and completely combined.
• Pour batter into the pie crust.
• Bake for at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes.
• Remove from the oven, sprinkle with the streusel {see directions below}, then return to the oven for another 10 minutes, or until a knife inserted in the middle of the pie comes out clean.
• Allow to cool.

Salted Brown Butter Pecan Streusel

• In a small pot, melt the butter over medium heat. Continue to cook the butter, swirling and occasionally scraping the bottom of the pan with a spoon, until it bubbles and turns a light golden brown color. Butter should smell nutty and have small brown bits.
• Transfer to a new dish, making sure to get all the little brown bits. Allow to cool slightly.
• Add the brown sugar and stir until no lumps remain. Add the salt and flour, and mix until well combined. Stir in the pecans.
• Using a couple of forks, 'crumble' the mixture over the pumpkin pie before returning it to the oven for the last 10 minutes {see above}.

Final steps

• Pie is done when it no longer jiggles in the middle (a slight wiggle is fine), or when a knife inserted comes out clean.
• Cool completely, then cover and refrigerate until you are ready to serve.
• Serve cold, topped with whipped cream.

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Tips:

Storage

After baking, pie must be cooled completely at room temperature before covering and storing in the fridge.

Pumpkin pie may be stored in the fridge for up to 4 days; bottom crust will soften as it stores, but it's still really tasty if you ask me 😉

Pumpkin puree

Do not accidentally purchase pumpkin pie filling for this recipe; it's not the same thing as pumpkin puree. 

Since homemade pumpkin puree varies greatly in texture and water content, I recommend sticking to store bought pumpkin puree for the best results in this recipe.

Ingredient swaps

• evaporated milk may be swapped for heavy cream or whipping cream (35% fat)
• you may use either light or dark brown sugar
• pecans could be swapped for walnuts

Pie crust browning too much?

If you notice your pie crust is starting to burn, cut strips of foil and cover the exposed edges of the pie crust.

Video

Nutrition Information

Serving: 1slice, Calories: 336kcal, Carbohydrates: 47g, Protein: 5g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 66mg, Sodium: 192mg, Potassium: 254mg, Fiber: 3g, Sugar: 37g, Vitamin A: 8675IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 2mg

Author: Denise Bustard

Course: Dessert

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Pumpkin pie filling is adapted from E.D. Foods