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Bourbon Pecan Pumpkin Pie

Bourbon Pecan Pumpkin Pie

Bourbon Pecan Pumpkin Pie
Bourbon Pecan Pumpkin Pie
Bourbon Pecan Pumpkin Pie
Recipe By:
Bourbon Pecan Pumpkin Pie
  • 1 ½ sticks butter, room temp
  • 1 c. packed dark brown sugar
  • 1/1 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, homemade or store bought
  1. Preheat oven 350. In medium bowl, combine 4 T. butter and ¼ c. brown sugar with flour and pinch into moist crumbs.
  2. Stir in pecans.
  3. In large bowl, with electric mixer, beat the remaining stick of butter and ¾ c. brown sugar until light and fluffy, about 1 minute.
  4. Beat in pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt.
  5. Then beat in milk and bourbon.
  6. In stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into pumpkin mixture until no white steaks remain.
  7. Pour the custard into baked flaky pie shell.
  8. Sprinkle the pecan streusel of top.
  9. Bake the pie in middle of oven for 1 hour or until risen and golden and a toothpick inserted in center comes out with only a few moist attached.
  10. Let cool and serve.
*****Pie can be refrigerated overnight. Serve with Cool Whip or Ice cream.

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