Bourbon Pumpkin Pie Pecan Streusel

This bourbon pumpkin pie elevates the traditional holiday dessert with sophisticated flavors and textures. The hint of bourbon adds warmth while the salted brown butter pecan streusel creates an irresistible crunchy topping that contrasts beautifully with the silky pumpkin filling.

I first made this pie for Thanksgiving when I wanted to surprise my family with something beyond the standard pumpkin pie. The bourbon addition was initially controversial but has since become the most requested element of our holiday gatherings.

Ingredients

• Pie crust 9 inches unbaked provides the perfect canvas for the flavorful filling
• Eggs create structure and richness in the filling
• Pumpkin puree use 100% pure canned pumpkin not pumpkin pie filling for best flavor
• Brown sugar adds deeper molasses notes than regular sugar
• Ground cinnamon nutmeg and ginger create the classic warming pumpkin spice profile
• Bourbon adds complex caramel notes choose a quality bourbon you enjoy drinking
• Evaporated milk provides creaminess without thinning the filling
• Unsalted butter for the streusel allows you to control salt levels
• Sea salt in the streusel enhances all the flavors and creates delightful contrast
• Pecans offer nutty crunch choose freshly shelled for best flavor

Step-by-Step Instructions

Prepare the filling

Mix eggs until well beaten then incorporate pumpkin puree brown sugar and spices. The mixture should be completely smooth with no lumps of brown sugar remaining. Add bourbon and evaporated milk stirring until fully combined. The filling will be quite liquid which is normal.

Initial baking

Pour filling into unbaked pie crust and bake at high temperature 425°F for 15 minutes. This initial high heat helps set the crust to prevent sogginess.

Reduce heat

Lower the oven temperature to 350°F and continue baking for 30 minutes. The filling will begin to set but still have some wobble in the center.

Prepare streusel

While the pie bakes make the streusel by browning butter until it smells nutty and has golden flecks about 5 to 7 minutes. Cool slightly then mix with remaining streusel ingredients until crumbly. The texture should resemble wet sand with larger pecan pieces throughout.

Final baking

Sprinkle streusel evenly over the partially baked pie and return to oven for 10 minutes. The streusel will become fragrant and slightly golden while the pie filling firms up.

Cooling

Allow pie to cool completely at room temperature for at least 2 hours then refrigerate for at least 4 hours or overnight. This resting time allows flavors to meld and ensures clean slices.

Bookmark

Brown butter is the secret hero of this recipe. I discovered its transformative power years ago when I accidentally overcooked butter for another recipe. That nutty aroma combined with the sea salt creates an irresistible topping that everyone fights over.

Perfect Bourbon Selection

The bourbon in this pie isn't just an afterthought but a star ingredient that infuses the filling with complex flavor. Choose a medium to high quality bourbon with caramel and vanilla notes. Avoid overly smoky varieties which can overwhelm the delicate pumpkin. For a nonalcoholic version substitute pure vanilla extract and a tablespoon of maple syrup though you'll miss some of the distinctive warmth that makes this pie special.

Troubleshooting Tips

Achieving the perfect pumpkin pie consistency can be tricky. If your filling cracks you likely overbaked it or your oven runs hot. The center should still have a slight wobble when you add the streusel. If your streusel seems too dry add a touch more melted butter. Conversely if it seems too wet add a bit more flour. The streusel should hold together when pinched but still crumble easily over the pie.

Make-Ahead and Storage

This pie actually improves with time making it perfect for busy holiday preparations. You can bake it up to two days before serving store covered in the refrigerator. The pie keeps well refrigerated for up to four days though the streusel will gradually soften. For longer storage freeze individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving at room temperature or slightly warmed.

Recipe FAQs

→ Can I make this pie without the bourbon?

Yes, you can omit the bourbon entirely or substitute with 1 tablespoon of vanilla extract for flavor. The pie will still taste delicious with the spiced pumpkin and pecan streusel combination.

→ How do I know when my butter is properly browned for the streusel?

The butter should be cooked until it turns a golden amber color and gives off a nutty aroma. Watch carefully as it can go from perfectly browned to burnt quickly. You'll see little brown bits forming at the bottom of the pan - these add wonderful flavor.

→ Can I prepare this pie in advance?

Absolutely! This pie actually benefits from being made a day ahead. The flavors meld beautifully overnight in the refrigerator, and the chilled texture becomes more firm and sliceable.

→ Is there a gluten-free option for this dessert?

You can make this gluten-free by using a gluten-free pie crust and substituting the all-purpose flour in the streusel with a 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free.

→ How should I store leftovers?

Cover loosely with foil or plastic wrap and refrigerate for up to 4 days. The streusel may lose some crunchiness over time but will still be delicious.

→ Why did my streusel sink into the pie?

If the streusel sinks, it likely means the filling hadn't set enough before adding the topping. Make sure your pie has baked for the full 45 minutes at the lower temperature before adding the streusel.