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Pecan Streusel Bourbon Pumpkin Pie

Pecan Streusel Bourbon Pumpkin Pie

Pecan Streusel Bourbon Pumpkin Pie
Pecan Streusel Bourbon Pumpkin Pie
Pecan Streusel Bourbon Pumpkin Pie
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Pecan Streusel Bourbon Pumpkin Pie
Ingredients
  • 1 ½ sticks butter, room temperature
  • 1 c. packed dark brown sugar
  • ½ c. flour
  • ½ c. pecan halves
  • 1 ¼ c. canned pumpkin puree
  • 3 large eggs, separated
  • 1 ½ T. cornstarch
  • ½ t. cinnamon
  • ¼ t. freshly grated nutmeg
  • ¼ t. ground cloves
  • ¼ t. salt
  • ½ c. milk
  • ¼ c. bourbon
  • 1 flaky pie shell
Instructions
  1. Preheat oven 350. In medium bowl, combine 4 T. butter and ¼ c. brown sugar with flour. Pinch into a moist crumb. Stir in pecans.
  2. In large bowl, with electric mixer, beat in remaining stick of butter, ¾ c. brown sugar and beat until light and fluffy.
  3. Beat in pumpkin puree, yolks, cornstarch, cinnamon, nutmeg, cloves and salt.
  4. Beat in milk and bourbon.
  5. In stainless steel bowl, with clean beaters, beat egg whites until stiff but not dry.
  6. Fold into the pumpkin mixture until no white steaks remain.
  7. Pour the custard into baked pie shell.
  8. Sprinkle the pecan streusel on top.
  9. Bake pie in middle of oven for 1 hour or until risen and golden and toothpick inserted in center comes out with only a few moist crumbs attached. Let cool and serve.
Notes
*****The pie can be refrigerated overnight. Serve with sweetened whipped cream.
 

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