Bourbon Pumpkin Pie with Brown Butter Pecan Streusel

A cozy fall dessert with all the flavors of the season. This Bourbon Pumpkin Pie combines creamy pumpkin, warm spices, and a buttery brown butter pecan streusel for a rich, comforting finish. Topped with whipped cream and served chilled, it’s made for sharing around the table.

Recipe shared by Jacob & Michaela @The_Lazy_Acres

Ingredients
Pumpkin Pie

1 pie crust for a 9-inch pan
2 eggs
1 ¾ cups 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 heavy cream

Salted Brown Butter Pecan Streusel

⅓ cup unsalted butter
¼ cup brown sugar
½ cup all-purpose flour
¼ teaspoon sea salt
½ cup chopped pecans

Directions

Preheat the oven to 350°F.
In a large bowl, beat the eggs. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and heavy cream. Mix until smooth and completely combined.
Pour the pumpkin mixture into the pie crust.
Bake at 350°F for 45 minutes.
Meanwhile, prepare the streusel. Melt the butter in a saucepan, stirring continuously until it becomes brown in color and develops a nutty fragrance.
Remove the pie from the oven and sprinkle the streusel over the top. Return the pie to the oven and bake for another 10 minutes, or until a knife inserted into the middle of the pie comes out clean.
The pie is done when it no longer jiggles in the middle. A slight wiggle is fine. You can also check by inserting a knife into the center; it should come out clean.
Allow the pie to cool completely, or cover and refrigerate until ready to serve.
Serve cold and top with whipped cream.

Serving Tip

For the best finish, serve this pumpkin pie chilled with a generous spoonful of whipped cream on top. The brown butter pecan streusel adds a buttery, nutty crunch to every bite.

Cook with KUCHT