Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

This Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel is the ultimate indulgence for your fall dessert table. Imagine a silky, custardy pumpkin filling, kissed with the warmth of bourbon and spices, all nestled inside a buttery pie crust. But what truly takes this pie into showstopper territory is the magical streusel layer on top—rich brown butter mingling with toasted pecans, flaky sea salt, and a sweet, crunchy crumble that will have everyone begging for second slices. If you love a classic pumpkin pie but crave a unique upgrade with complex flavors and irresistible textures, this pie will absolutely steal the spotlight.

Ingredients You’ll Need

These ingredients are simple yet perfectly chosen, with each one playing a crucial role in flavor and texture for the Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel. Gather fresh ingredients, and watch them transform into something far greater than the sum of their parts!

• Pumpkin Puree: Provides that classic orange hue and creamy base—be sure you grab pure pumpkin, not pie filling, for the purest flavor.
• Pie Crust (9-inch, unbaked): Use your favorite homemade or store-bought crust—just make sure it’s unbaked since the magic happens in the oven.
• Eggs: Bind the filling together, giving it a luscious custard-like texture.
• Brown Sugar: Infuses deep, molasses-y sweetness and keeps the filling moist and rich.
• Ground Cinnamon, Nutmeg, and Ginger: The classic pumpkin pie trio, adding warm spice with every bite.
• Salt: Don’t skip this! Just a little brings all the sweet and spicy flavors together.
• Bourbon: Adds sophisticated warmth and elevates the pumpkin flavor—start with a gentle pour, but don’t be shy if you love bourbon.
• Evaporated Milk: Contributes silky-smooth creaminess to the custard, balancing out the sweetness.
• Butter (unsalted): For making that golden brown butter, which adds a heavenly nutty depth to the streusel.
• All-Purpose Flour: Helps the streusel form irresistibly crunchy clusters on top of the pie.
• Sea Salt: Don’t underestimate the sprinkle—the salty pop makes the brown butter and pecans sing.
• Pecans (coarsely chopped): The star of the streusel, adding crunch, warmth, and earthy richness.

How to Make Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

Step 1: Prepare the Pumpkin Filling

Start by preheating your oven to 425°F. In a large bowl, whisk the eggs until they’re well combined, then add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk. Whisk until the batter is smooth and gorgeously golden—no streaks or lumps! This is where the magic begins, with every ingredient melting together to create the perfect pumpkin filling for our Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel.

Step 2: Fill and Bake the Pie

Pour your silky pumpkin mixture into the unbaked pie crust, smoothing out the top. Slide it carefully into your hot oven. Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F (don’t skip this step—it helps the custard set perfectly) and continue baking for another 30 minutes. By now, your kitchen will already smell dreamy!

Step 3: Prepare the Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

While the pie is baking, get started on the star topping! In a small saucepan over medium heat, melt your butter. Keep a gentle eye on it: swirl and scrape until you see it foam, turn golden, and release a nutty aroma. Transfer the brown butter (including all the tasty browned bits) into a bowl and let it cool slightly. Stir in the brown sugar, sea salt, and flour to make a crumbly mixture, then fold in the chopped pecans. You’re building the ultra-crunchy, nutty layer for your Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel!

Step 4: Top and Finish Baking

Once the pie’s initial bake is complete, take it out and evenly sprinkle the streusel mixture right over the warm surface. Use your fingers or a couple of forks to make chunky clusters, so you get pockets of buttery, nutty goodness with every bite. Return the pie to the oven for another 10 minutes, until the streusel is crisp and golden and the filling is set (a little wiggle in the middle is okay, but it shouldn’t slosh).

Step 5: Cool and Chill

Let the pie cool completely at room temperature so the flavors can settle and the filling fully sets up. Once at room temperature, cover and transfer it to the refrigerator. Chilling allows the Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel to be sliced cleanly and served at its most delicious. Don’t forget to serve cold, ideally topped with a billowy cloud of whipped cream!

How to Serve Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

Garnishes

A big flourish of whipped cream on each slice is a must for this pie. For a little extra sparkle, sprinkle with extra chopped pecans or even a little pinch of flaky sea salt. If you’re feeling extra festive, a dusting of cinnamon or a drizzle of caramel sauce will play up the nutty and bourbon notes beautifully. Whatever you choose, garnishing lets each plate of Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel really shine.

Side Dishes

Balance the rich, decadent flavors with some lighter sides—think a crisp fall salad with apple and walnuts, or a bright, tangy cranberry sauce. For brunch, serve with a steaming mug of coffee or chai tea. At the Thanksgiving table, this pumpkin pie is the perfect grand finale alongside everything from roast turkey to veggie casseroles.

Creative Ways to Present

For a special touch, you can bake the pie in mini tart pans to create individual Bourbon Pumpkin Pies with a Salted Brown Butter Pecan Streusel—perfect for parties! Or serve it in small wedges as part of a dessert sampler platter with other fall favorites like pecan or apple pie. A dollop of bourbon whipped cream or a scoop of vanilla ice cream on the side adds a little luxury and makes every slice feel extra special.

Make Ahead and Storage

Storing Leftovers

If (and it’s a big “if!”) you have any leftover Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel, simply cover the pie tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh, flavorful, and tender for up to four days—just be careful not to crush that crunchy streusel layer!

Freezing

To freeze, allow the fully cooled pie to set in the fridge overnight. Wrap slices or the whole pie well in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge to preserve texture. If you want the streusel crispier, a quick reheat in the oven after thawing works wonders.

Reheating

For the best results, warm slices of Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel in a 300°F oven for about 10 minutes—this revives the streusel’s crunch without drying out the filling. Avoid the microwave, as it can make the topping chewy rather than crisp.

FAQs

Can I make this pie alcohol-free?

Absolutely! Just skip the bourbon and add an extra tablespoon of evaporated milk, or try a splash of vanilla extract for flavor. You’ll still get a classic, crowd-pleasing pumpkin pie experience with all the cozy spice.

Can I use store-bought pie crust?

Definitely. While homemade crust has its own charm, a quality store-bought crust keeps things simple and still delivers fantastic results for your Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel.

Do I need to toast the pecans beforehand?

Not necessary! The pecans will get nicely toasted and fragrant while baking as part of the streusel. If you love extra-deep pecan flavor, you can give them a quick toast in a dry skillet before adding, but it’s optional.

What if I don’t have evaporated milk?

You can substitute half-and-half or heavy cream for similar creaminess and richness in the pumpkin custard. Just swap in equal amounts and proceed with the recipe.

How do I know when the pie is done?

You’ll know your pie is ready when the center no longer jiggles (a slight wobble is okay) and a knife inserted into the middle comes out mostly clean. The streusel should be golden brown and crisp.

Final Thoughts

If autumn had a signature dessert, this Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel would easily take the crown. Every bite is a joyful mix of creamy, nutty, salty, and sweet. Whether you’re baking for friends, family, or just yourself, I hope you’ll treat yourself to this unforgettable twist on a classic. You truly deserve it!

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