Bourbon Pumpkin Pecan Streusel (Printable Version)
A decadent dessert combining pumpkin with bourbon and topped with crunchy, salted brown butter pecan streusel.
# Ingredients:
→ Pie
01 -
1 unbaked 9-inch pie crust
02 -
2 eggs
03 -
1 3/4 cup pumpkin puree
04 -
1 cup brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/4 teaspoon ground ginger
08 -
1/4 teaspoon salt
09 -
2 tablespoons bourbon
10 -
1/2 cup evaporated milk
→ Salted Brown Butter Pecan Streusel
11 -
1/3 cup unsalted butter
12 -
1/4 cup brown sugar
13 -
1/2 cup all-purpose flour
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1/4 teaspoon sea salt
15 -
1/2 cup coarsely chopped pecans
# Steps:
01 -
Pre-heat oven to 425°F (220°C). In a large bowl, beat the eggs. Mix in the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk until smooth. Pour into the unbaked pie crust.
02 -
Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 30 minutes.
03 -
While the pie bakes, melt butter in a saucepan over medium heat until it turns golden brown. Transfer to a bowl and let cool slightly. Add brown sugar, sea salt, flour, and chopped pecans, mixing until crumbly.
04 -
After the initial baking period, sprinkle the streusel evenly over the partially baked pie. Return to the oven and bake for an additional 10 minutes until the streusel is golden.
05 -
Remove from oven and cool completely. Refrigerate until chilled. Serve with whipped cream if desired.
# Notes:
01 -
For the best flavor, allow the pie to cool completely before refrigerating for at least 4 hours.