There’s something undeniably comforting about a slice of pumpkin pie that’s been given an unexpected twist—like a whisper of bourbon weaving through its spiced, velvety filling. This Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel takes the classic autumn staple up a notch, celebrating fall with a bourbon twist on classic pumpkin pie topped with a crunchy brown-butter pecan streusel. With a 30-minute prep time, 1 hour cooking time, and 2 hours of resting, this intermediate-level dessert transforms your kitchen into a cozy haven. The smooth pumpkin puree, paired with just the right hint of spices—cinnamon, nutmeg, ginger, cloves—and the gentle warmth of bourbon, creates a harmony of flavors that feels both familiar and delightfully adventurous.
As each slice reveals that golden-brown streusel crown, studded with toasted pecans and glowing with nutty brown-butter richness, you’ll appreciate every step you took to make this pie shine. Whether you’re planning a centerpiece for Thanksgiving dinner or simply indulging in a weekend baking project, you’ll find that this pie balances elegance with homestyle charm. Every forkful is an invitation to savor the season, while the bourbon adds complexity and depth without stealing the spotlight. And with approximately 400 calories per slice, it’s an indulgence that feels totally justified when shared with family and friends gathered around the table.
KEY INGREDIENTS IN BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
To craft this unforgettable pie, you’ll want to gather ingredients that showcase the best of autumn’s bounty alongside that warm, spirited touch of bourbon. Each element plays a pivotal role in building layers of taste and texture—from the flaky foundation of the crust to the crunchy, buttery streusel that finishes the dish.
- Pie crust
Provides a flaky, golden base that holds the silky pumpkin filling. A chilled, pre-made crust speeds up prep and ensures crisp edges that contrast the creamy center.
- Pumpkin puree
The heart of the filling, offering a smooth texture and rich pumpkin flavor that forms the canvas for all the spices and bourbon to shine.
- Light brown sugar
Brings caramel-like sweetness and moisture to the filling, balancing the earthiness of the pumpkin and complementing the warm spices.
- Eggs
Act as the binding agent, giving the filling its custard-like structure and ensuring it sets beautifully as it bakes.
- Heavy cream
Adds luxurious creaminess, making each bite rich and velvety, and helping to mellow the spices for a well-rounded taste.
- Bourbon
Infuses the filling with oak-aged warmth, introducing subtle notes of vanilla and caramel that harmonize with the spices.
- Vanilla extract
Enhances the overall flavor profile with a sweet, aromatic undertone, tying together the bourbon and pumpkin.
- Ground cinnamon
Offers a warm, familiar spice that highlights the autumnal essence of the pie.
- Ground ginger
Adds a touch of bright, zesty heat that brightens the richer spices and balances the sweetness.
- Ground nutmeg
Lends a fragrant, nutty warmth that deepens the spice mix.
- Ground cloves
Introduces a potent, aromatic edge that cuts through the creaminess and elevates the flavor complexity.
- Salt
Enhances all the flavors, ensuring the sweetness, spices, and bourbon notes pop.
- All-purpose flour
Forms the base of the streusel, providing structure and lightness to the crunchy topping.
- Chopped pecans
Bring toasted, nutty crunch that contrasts with the smooth pumpkin custard below.
- Butter
When browned, it adds a deep, nutty aroma and helps the streusel pieces clump beautifully.
- Sea salt
Sprinkled into the streusel, it offers salty counterpoint, heightening the sweet and buttery flavors.
HOW TO MAKE BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
Now that you’ve assembled your ingredients and preheated your excitement, it’s time to dive into the step-by-step process. From chilling that crust to carefully browning the butter for the streusel, every moment in the kitchen brings you closer to a stunning pie that’s bursting with flavor and texture.
1. Preheat the oven to 375°F (190°C). Ensuring a fully heated oven helps the pie cook evenly and develop a beautifully set filling with a slight jiggle at the center.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges to your liking, creating a decorative border. Pop the crust back into the refrigerator to chill while you prepare the filling—this step prevents sogginess.
3. In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth and glossy. The sugar should dissolve completely, and the eggs should be fully incorporated, forming the base of the custard.
4. Add the heavy cream, bourbon, and vanilla extract, whisking until the mixture is homogeneous. Each addition enriches the custard’s texture and flavor.
5. Gently stir in the cinnamon, ginger, nutmeg, cloves, and salt until the spice blend is evenly distributed throughout the filling.
6. Pour the pumpkin mixture into the chilled pie crust, using a spatula to smooth the top and remove any air bubbles.
7. Bake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. If the crust edges brown too quickly, shield them with strips of foil.
8. While the pie bakes, prepare the streusel. Melt the butter in a small saucepan over medium heat, swirling until it turns golden brown and fragrant. Remove from heat to prevent burning.
9. In a mixing bowl, combine the flour, chopped pecans, brown sugar, and sea salt. Pour in the browned butter and stir with a fork until the mixture forms coarse crumbs.
10. Once the initial bake is done, remove the pie from the oven and lower the temperature to 350°F (175°C).
11. Evenly sprinkle the streusel topping over the pie, ensuring the surface is fully covered with clusters of buttery pecans and sugar.
12. Return the pie to the oven for an additional 10–15 minutes, or until the streusel is golden and crisp. Allow the pie to cool completely on a wire rack before slicing to let the custard finish setting.
SERVING SUGGESTIONS FOR BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
Once your pie has cooled to room temperature, it’s time to think about the perfect accompaniments to highlight its rich flavors and textures. Whether you’re hosting a festive gathering or enjoying a quiet evening at home, these serving ideas will elevate each slice and make every bite feel like a celebration of autumn. From the contrast of creamy toppings to the cozy additions of warming spices, these suggestions ensure your pie shines in every setting.
- Cloud of whipped cream: Pipe or dollop a generous swirl of softly whipped, lightly sweetened cream on top of each slice. The airy creaminess cuts through the dense custard and complements the bourbon-inspired warmth.
- Scoop of vanilla ice cream: Serve each slice with a melting scoop of full-fat vanilla bean ice cream. The cold sweetness contrasts beautifully with the pie’s spices and adds an indulgent, nostalgic touch.
- Light dusting of cinnamon sugar: Before serving, sprinkle a mixture of cinnamon and granulated sugar over the pie. This quick finish accentuates the spice profile and adds a subtle sparkle to each piece.
- Warm nutty drizzle: Heat a small amount of maple syrup or extra browned butter and gently drizzle over the streusel. This creates an even deeper toasty sweetness and unifies the topping with the filling below.
HOW TO STORE BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
Once you’ve admired every slice of this pie (or maybe just one!), proper storage is key to preserving that delightful contrast of silky pumpkin custard and crunchy streusel. Whether you’re saving leftovers for the next day’s indulgence or aiming to maintain peak freshness, these methods will help you enjoy the pie at its best without sacrificing flavor or texture.
- Refrigeration
Store the cooled pie, uncovered or lightly tented with foil, on a shelf in the fridge for up to 4 days. This keeps the filling from becoming soggy and maintains the integrity of the streusel.
- Airtight container
Transfer individual slices into an airtight box with parchment paper between layers. This method protects the pie from absorbing other fridge odors and keeps the topping crunchy.
- Freezing slices
Wrap individual portions tightly in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to one month. Thaw slices overnight in the refrigerator before enjoying.
- Storing streusel separately
If you anticipate sogginess, store extra streusel crumbs in a sealed jar at room temperature for up to a week. Re-toast lightly before adding to reheated pie slices for maximum crunch.
CONCLUSION
After spending time in the kitchen creating this Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel, you’ve ended up with a show-stopping dessert that perfectly captures the essence of a crisp fall afternoon. From the flaky, chilled pie crust to the silky pumpkin custard infused with bourbon and warmed spices, and finally to that golden, nutty streusel, each element works in harmony to deliver a layered taste experience. This intermediate-level dessert takes about 30 minutes to prepare, bakes for an hour, and needs a couple of hours to cool and set—yet it’s well worth every minute invested. Whether you’re serving it at a special Thanksgiving gathering or sharing it with friends on a chilly weekend, this pie promises to be the highlight of any table. Feel free to print this article and save it for future celebrations; you can even tuck it into your recipe binder for easy reference.
Below you’ll find a handy FAQ section to answer any lingering questions you might have about substitutions, troubleshooting, or serving ideas. In the meantime, I’d love to hear about your own kitchen adventures with this recipe! If you have comments, questions, or feedback—whether you swapped bourbon for maple syrup, experimented with different nuts in the streusel, or simply fell in love with that first heavenly bite—drop a note and let me know. Your experiences help fellow home cooks feel inspired and confident as they bring this autumnal treat to life.
Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel
Description
This bourbon pumpkin pie captures the essence of autumn with its smooth, spiced filling and a crunchy, nutty streusel that adds depth and richness to every slice.
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place in the refrigerator to chill while making the filling.
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In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth. Add the heavy cream, bourbon, and vanilla extract, and whisk until combined.
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Stir in the cinnamon, ginger, nutmeg, cloves, and salt.
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Pour the pumpkin filling into the chilled pie crust. Smooth the top with a spatula.
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Bake the pie for 50-60 minutes, or until the filling is set and the center jiggles slightly. Cover the edges of the crust with foil if they are browning too quickly.
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While the pie is baking, prepare the streusel. Melt the butter in a small saucepan over medium heat until it is browned and fragrant. Remove from heat.
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In a bowl, combine the flour, pecans, brown sugar, and sea salt. Pour in the browned butter and mix with a fork until the mixture is crumbly.
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Remove the pie from the oven and reduce the temperature to 350°F (175°C).
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Sprinkle the streusel evenly over the top of the pie.
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Return to the oven and bake for an additional 10-15 minutes, or until the streusel is golden brown.
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Remove from the oven and let cool completely on a wire rack before slicing.
Note
- Bourbon adds complexity and depth to the pie filling that pairs well with pumpkin.
- The brown-butter gives a nutty flavor to the streusel, enhancing the pecans.
- If desired, substitute bourbon with maple syrup for a non-alcoholic version.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
