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.
Reasons to ♡ bourbon pumpkin pie
- you can make it ahead, freeing up your time on the Big Day
- it has added depth of flavor from the bourbon and streusel
- it's a crowd pleasing dessert
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.
- Combine the pie filling: eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk. Mix together until smooth.
- 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.
- While the pie bakes, prepare the streusel: combine browned butter (directions below), brown sugar, salt, flour and pecans.
- 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.
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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
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:
- 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
Video
Nutrition Information
© 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
Glen Siegel says
This looks great. I did a pumpkin pie last year and splashed some Bourbon into the whipped cream. I ate the leftover whipped cream off my finger..
Denise says
Pumpkin and bourbon go so well together, don't they Glen?
Tenley D says
Oh Denise, that takes pumpkin pie over-the-top. The streusel make it "the best pumpkin pie I have ever tasted" according to my company; and I didn't even put in the bourbon (not something I have on the shelf) but I've been promised a bottle to make it again...
Denise says
Oh yay, Tenley! So glad you guys enjoyed the pie! Hope you had a great Thanksgiving!
Alexandria says
Do you have a recipe for the crust? It looks amazing!
Denise says
Alexandria, thank-you! To be honest, I wasn't very happy with the pie crust recipe I used (this one). My mom, aka the pie crust guru, swears by this recipe (I will be using it next time!)
Thalia @ butter and brioche says
How delicious is this pumpkin pie! I definitely am craving a slice right now, loving that thick layer of pumpkin pie filling especially. Great recipe Denise, you definitely have made me hungry!
Kelly - Life Made Sweeter says
Eeks isn't that the worst when the sun comes out right after you wait for it? I think the photos look gorgeous though! Love pumpkin pie and this one sound amazing that glorious pecan streusel! Oh my yum!
Jess @ Flying on Jess Fuel says
Wow, this streusel sounds amazing!! I'm so glad it's pumpkin pie season!!
Tash says
Hahaha! Loving the ISO freakout - I'm having the exact same issue! I get really anxsty if I can't photograph stuff straight after i've made it (I want to EAAAATT!!). But yesterday it was 1pm and it was rainy and cloudy and there was zero chance of a good photo without pushing the ISO to it's limits..
This looks AMAZING! Best pie ever! I love the silkiness of the pumpkin pie against the buttery, crumbly streusel! Pinning!!
Denise says
I know, I just want to get to the eating part, and I was extra antsy with this pie 🙂 Thanks, Tash
Denise says
That's exactly what I was going for...a pumpkin/pecan pie hybrid! Although it's more on the pumpkin pie side of things flavor-wise. Thanks, Jessica!
Natalie @ Tastes Lovely says
I had the same problem this weekend with a very dark and gloomy day. Those are my favorite days for cuddling and lounging, but not so good for food photo's. Unless you want to go for a dark, dramatic look. When that happens I bust out my tripod and do a super long shutter speed. That always does the trick for me! Then the photo doesn't get too grainy from the high ISO.
This pumpkin pie sounds A.MA.ZING! I can't wait to make this!
Denise says
Thanks, Natalie! It was SO dark, I was even using my tripod, but still had to crank the ISO... food blogger problems...LOL!
Jocelyn (Grandbaby cakes) says
This pie looks fantastic!
Denise says
Thanks, Jocelyn!
Leah | So, How's It Taste? says
You had me at bourbon! Gosh I'm so ready for Thanksgiving now. But I totally agree. Why can't we have pumpkin pie year round?!
Denise says
Ha ha, I knew there was going to be bourbon involved before I knew there would be pumpkin in this pie 🙂 Thanks, Leah!
Ceara @ Ceara's Kitchen says
Oh my!! This pie honestly look to die for (two of my fav. pies in one --> amazing!!!). Need to make this for Thanksgiving! Yummy!! Pinned onto my pumpkin board!
Denise says
Thanks, Ceara! Now you don't have to choose between pumpkin pie and pecan pie 🙂
Isadora @ she likes food says
Just when I thought that it couldn't get much better than plain old pumpkin pie, you make this! This pumpkin pie puts all others to shame! Your crust looks amazing and all these yummy toppings look crazy good!
Denise says
Thanks, Isadora! Sometimes I just want to mix things up a little 😉
Denise says
Thanks, Cailee, I'm not thrilled with the photos, but at least I was thrilled with the pie 😉
Denise says
I hate to tell you, Shelley, but summer is absolutely most definitely over here in Canada...we had snow two weeks ago! Our Thanksgiving is in a few weeks, so I'm all over the pumpkin/fall stuff right now. Wish we had a longer summer, though!
Gayle @ Pumpkin 'N Spice says
I always think of pumpkin pie as a Thanksgiving dessert, too, although it does make an appearance around Christmas in my family. The streusel totally makes the pie, Denise! It looks amazing! What a fun way to jazz up a regular pumpkin dessert!
Denise says
Thanks, Gayle! I've never put a streusel on a pumpkin pie before, but I really liked how it ended up!
Sarah@WholeandHeavenlyOven says
Oh I SO get trying to photograph on cloudy days---so not fun. But this pie looks awesome and your photos are gorgeous per the usual! I think anything streusel just automatically makes anything look (and taste!) better. 😉 Love the idea of combining bourbon with pumpkin---this needs to be on my Thanksgiving dessert menu. 😀
Denise says
Oh, it's so frustrating! I use a tripod, but still had to crank the ISO so much 🙁 I will probably end up taking new photos, because I'm crazy like that 😛 Thanks, Sarah!
Karen - 2Teaspoons says
Oh wow! This pie looks amazing! I definitely agree pumpkin pie should be around for more than just Thanksgiving...with the addition of bourbon and brown butter pecan streusel you shouldn't have that much trouble convincing people either 🙂
Denise says
Thanks, Karen! Maybe I'll start a new pumpkin pie Easter tradition 😛
Jess @ whatjessicabakednext says
This pumpkin pie looks delicious! Love the brown butter pecan streusel! 😀
Denise says
Thanks, Jess! The streusel is so addictive...
Helen @ Scrummy Lane says
Pumpkin pie really isn't 'a thing' in Europe and I'm not sure you can even buy that canned pumpkin, but every time I've tried it I've absolutely loved it. Your version sounds pretty much like the ultimate version! I love your hint of bourbon!
Denise says
The first time I made pumpkin pie for my Aussie fiance, he thought I was crazy! Funny, there are a ton of other Aussie pumpkin recipes out there, but not pie! Thanks, Helen!