Luxurious yet homey, Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel is the ultimate autumn dessert that brings impressive flavors with minimal fuss. Picture a silky pumpkin filling scented with cinnamon and nutmeg, kissed with bourbon’s caramel undertone, all nestled in flaky pie crust. The crowning glory? A crumbly, buttery pecan streusel with a touch of sea salt, toasted right on top. This pie will be the star of any fall gathering and is equally at home at Thanksgiving or after a cozy dinner for friends.

Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel Recipe - Recipe Image

Ingredients You’ll Need

All the magic of Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel comes from a handful of classic ingredients, each playing their unique role. Every cup, spoonful, and dash adds luscious texture or deepens the pie’s flavor, so don’t skip or swap unless you really have to!

Pie crust (9-inch, unbaked): This flaky base is what holds all the goodness—store-bought or homemade, just make sure it fits a standard 9-inch pie dish.
Eggs (2): Responsible for binding the filling and keeping it creamy, not runny.
Pumpkin puree (1 ¾ cup): The heart of the pie, bringing smooth texture and subtle sweetness; make sure it’s not pumpkin pie filling, which is pre-sweetened and spiced.
Brown sugar (1 cup): Provides caramel richness and moistness to the filling.
Ground cinnamon (1 teaspoon): Infuses the classic, warm spice note that defines pumpkin pie.
Ground nutmeg (½ teaspoon): Deepens the spice profile with earthy warmth.
Ground ginger (¼ teaspoon): Lends gentle heat and aroma for well-rounded flavor.
Salt (¼ teaspoon): Essential for balancing the sweetness and intensifying the other flavors.
Bourbon (2 tablespoons): Adds depth, a vanilla-oak undertone, and makes the pie unforgettable.
Evaporated milk (½ cup): Creates that custardy, set texture we love in pumpkin pie.
Butter, unsalted (⅓ cup): The star in the streusel, browned for a nutty, toasted flavor.
Brown sugar (¼ cup): For the streusel’s sweet crunch.
All-purpose flour (½ cup): Binds the streusel and helps create perfect crumbles.
Sea salt (¼ teaspoon): The finishing touch in the streusel, making the flavors pop.
Pecans, coarsely chopped (½ cup): Rustic crunch and buttery flavor that pair perfectly with pumpkin and bourbon.

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

Step 1: Prep and Preheat

Set yourself up for pie success by preheating your oven to 425°F. Have your unbaked pie crust fitted nicely into your 9-inch dish, ready to hold the magic.

Step 2: Whisk Together the Pumpkin Filling

In a large mixing bowl, beat the eggs until frothy. Add in the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Give it a good mix before stirring in the bourbon and evaporated milk. The result should be velvety and wonderfully aromatic. Make sure everything is smooth and uniform, then pour this glorious filling into your prepared crust.

Step 3: Bake the Pumpkin Pie Base

Slip your pie into the oven and let it bake at the high heat of 425°F for just 15 minutes. Then, lower the temperature to 350°F (no need to remove the pie), and let it continue baking for another 30 minutes. This two-stage baking helps set the crust while keeping the filling smooth.

Step 4: Make the Salted Brown-Butter Pecan Streusel

While your pie is partially baking, melt ⅓ cup unsalted butter in a small pot over medium heat. Be patient—the butter will foam, then turn a gorgeous golden-brown and smell nutty. Scrape up all those toasty brown bits and transfer to a heatproof bowl to cool slightly. Add the brown sugar to the butter and stir until smooth. Mix in flour and sea salt, then fold in the chopped pecans. The mixture should be chunky, not dry.

Step 5: Streusel and Final Bake

After the pie’s 30-minute bake at 350°F, carefully remove it from the oven. Using a fork or your fingertips, crumble the salted brown-butter pecan streusel evenly over the filling. Pop the pie back into the oven for another 10 minutes. When a knife inserted in the center comes out clean (with just a hint of moisture), it’s ready—the center may still have a gentle wiggle, but it shouldn’t be runny.

Step 6: Cool, Chill, and Slice

Let your Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel cool completely on a wire rack. For the best flavor and texture, cover and refrigerate until fully chilled—this makes slicing a breeze and heightens the bourbon and spice notes.

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

Garnishes

Serve each slice with a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a finishing touch, sprinkle with a pinch of extra chopped pecans or a dusting of cinnamon right before serving to make each slice truly eye-catching.

Side Dishes

Rich desserts like Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel pair beautifully with fresh, juicy fruit—think roasted pears or apple slices. A cup of spicy chai or strong black coffee on the side highlights the pie’s autumnal spices, making the whole experience more warming and cozy.

Creative Ways to Present

Consider making mini pies or tartlets for a party platter, or serve alongside a tiny glass of bourbon for the adults. For a showstopper, drizzle each plate with salted caramel sauce and top with candied pecans, turning every serving into an unforgettable moment.

Make Ahead and Storage

Storing Leftovers

The pie keeps beautifully! Simply cover leftovers tightly with foil or plastic wrap and refrigerate. The flavors of Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel deepen over a day or two, making it an even more rewarding treat for breakfast or a late-night snack.

Freezing

You can absolutely freeze this pie. Once cooled, wrap slices (or the whole pie) well in a double layer of plastic and foil. Thaw overnight in the fridge before serving—a lifesaver for busy holiday weeks!

Reheating

If you like your pie slightly warm, pop slices in a 300°F oven for 10 to 15 minutes, or use short 10-second microwave bursts. The streusel will crisp back up in the oven, while the filling stays creamy and fragrant.

FAQs

Can I make Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel without alcohol?

Absolutely! Just leave out the bourbon—the pie will still be delicious, though you’ll miss a bit of that lovely depth. You can replace it with a teaspoon of vanilla extract for a touch of aromatic warmth.

Can I use fresh pumpkin instead of canned puree?

Yes! Just be sure to roast, mash, and thoroughly drain fresh pumpkin so it’s not watery. Smooth, thick puree is key for the best texture in Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel.

Can I make this pie in advance?

Definitely—this pie can be fully baked and refrigerated up to two days ahead. In fact, the flavors meld and improve with time, making it a dream for busy hosts.

What type of bourbon works best?

Any good-quality bourbon will work. Choose one you enjoy sipping, since the bourbon’s vanilla and caramel notes truly shine through in the pie.

Can I make the streusel nut-free?

Of course! Just leave out the pecans and add extra flour if needed for the right crumbly texture. You’ll still get buttery, crunchy goodness on top of your Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel.

Final Thoughts

Don’t wait for a holiday to make Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel—this is a dessert that transforms an ordinary day into something special. Invite your favorite people over, bake a pie, and watch every slice disappear. You’re in for a treat!