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    Home / Recipes / Course / Dessert

    6 Nov 18, 2015 Baking  |   Jump to Recipe

    Bourbon Pumpkin Pie with Pecan Crumble

    This is my final Thanksgiving recipe that I’ll be sharing in 2015, and let’s just say that I might have saved the best for last 🙂

    This post may contain affiliate links.

    Bourbon Pumpkin Pie with Pecan Crumble

    In case you missed the other recipes, here’s a short roundup:

    • Butternut Squash Mac and Cheese
    • Italian Sausage and Kale Stuffing
    • Falafel-Spiced Deviled Eggs
    • Rye Biscuits with Gouda and Thyme

    I’m closing out the list with this Bourbon Pumpkin Pie with Pecan Crumble.  Pumpkin pie has never quite been #1 for me.  It’s not that I don’t like pumpkin pie.  I really do.  But I always find myself wanting to cook and eat other pies first (coconut custard, pecan or crack pies for example).  This year, I decided to test and develop a pumpkin pie recipe that could really spark some excitement.  Here’s what I came up with.

    The base of this recipe is my super flaky, super buttery pie crust.  I just love an all-butter pie crust, so all my pies start this way.  Rich and fragrant, the pie filling is a silky mix of pumpkin puree, eggs, heavy cream, bourbon, ginger, cinnamon, nutmeg and clove.  The bourbon adds some really nice depth of flavor that just works with the pumpkin and spices.  A final pecan crumble is sprinkled over top, then baked until golden and crunchy.  You guys.  The finished pie is SO tasty, and I am confident it can easily stand out on any Thanksgiving dessert table.  Continue reading for the recipe.

    Pie Crust

    When making this pie, I would highly recommend using the best ingredients possible:

    • Homemade pie crust is ideal.  Also use good butter in the crust and crumble (like Kerrygold).
    • Make sure your spices and pecans are fresh.  I use pre-ground cinnamon and ginger, and grind nutmeg and clove fresh.
    • Good bourbon is a must here.  Bulleit, Woodford Reserve and Knob Creek would all be tasty additions.

    When giving advice like this, I feel like Ina Garten 😛  But it really does make a difference.

    Blind Baking

    Pecan Crumble

    Because this is a custard pie, I wouldn’t recommend making it too far in advance for Thanksgiving.  You can make the pie dough and filling up to three days in advance – store separately in the fridge.  Bake the pie the night before Thanksgiving, and let cool at room temperature until you’re ready to serve.

    Bourbon Pumpkin Pie with Pecan Crumble

    Bourbon Pumpkin Pie with Pecan Crumble

    Bourbon Pumpkin Pie with Pecan Crumble

    by Brandon Matzek
    Adapted from here.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Servings 1 pie

    Ingredients
      

    For the pie:

    • 1 batch flaky pie crust
    • 1 3/4 cups pumpkin puree
    • 3 large eggs
    • 1 cup heavy cream
    • 3/4 cup packed dark brown sugar
    • 2 tablespoons good quality bourbon (I used Bulleit here)
    • 2 teaspoons ground ginger
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon fine grain sea salt
    • 1/4 teaspoon grated nutmeg
    • Pinch ground clove

    For the crumble:

    • 1/2 cup flour
    • 1/2 cup packed dark brown sugar
    • 1/3 cup chopped pecans
    • 3 tablespoons unsalted butter softened (I used Kerrygold here and in the crust)
    • Pinch of fine grain sea salt

    Instructions
     

    • On a lightly floured work surface, roll out dough to a 12-inch round. Transfer crust to a 9-inch pie plate. Trim any excess dough, then crimp edges (here's a good how-to video). Prick crust all over with a fork, then chill crust for 30 minutes in the freezer.
    • While the dough chills, preheat an oven to 375°F, and place an oven rack in the middle position. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes, then carefully remove foil and weights and bake until pale golden (5 to 7 minutes more). Cool on rack until needed.
    • Lower oven temperature to 325°F. In a large bowl, whisk together the pumpkin puree, eggs, cream, dark brown sugar, bourbon, ground ginger, cinnamon, 1/2 teaspoon salt, nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake for 30 minutes.
    • Meanwhile, prepare the crumble. Add flour, dark brown sugar, pecans, butter and salt in a medium bowl, and using your fingertips, rub ingredients together until evenly combined and clumps start to form. After the pie has cooked for 30 minutes, take it out of the oven, and evenly sprinkle the surface with the crumble. Return to the oven and cook until the crust is golden and center jiggles just slightly when shaken (20 - 30 minutes more). Total cook time is 50 - 60 minutes. Let cool completely before serving.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    I partnered with Kerrygold on this article.  They provided me a selection of their delicious cheeses and butters to sample. #KGgrassfed.

    Check out some of my other dessert recipes perfect for Thanksgiving:

    Rye Pecan Pie

    Rye Pecan Pie with Plate

    Cranberry Sorbet

    Cranberry Sorbet

    Peach Brown Butter Buckle [But with Apples or Pears]

    Buckle Process

    Maple Cupcakes with Toasted Marshmallow Frosting

    Maple Cupcakes with Marshmallow Frosting

    Roasted Pumpkin Five-Spice Ice Cream

    Roasted Pumpkin Five-Spice Ice Cream

    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: bourbon, butter, cinnamon, clove, dark brown sugar, eggs, ginger, heavy cream, kosher salt, nutmeg, pecans, sea salt

    Reader Interactions

    Comments

    1. sue|theviewfromgreatisland says

      November 18, 2015 at 9:12 pm

      What a combo— how could this be anything but fabulous??

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:36 pm

        Thanks Sue!!

        Reply
    2. Averie @ Averie Cooks says

      November 18, 2015 at 9:21 pm

      Anything with bourbon baked into it is automatically amazing!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:36 pm

        Haha yes! I agree :). Thanks Averie.

        Reply
    3. Vicky @ Avocdo Pesto says

      November 19, 2015 at 10:40 am

      You really did save the best for last. This sounds epic. Luckily I have a friend who is a Bourbon drinker so I know all the brands you listed! And gotta love Ina’s cooking advice so if you’re channeling her that’s only a good thing!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:39 pm

        Haha thanks Vicky!

        Reply
    4. The Food Hunter says

      November 20, 2015 at 7:44 am

      your pie crust looks perfect

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:40 pm

        Thanks so much!!

        Reply
    5. Liz says

      November 20, 2015 at 6:10 pm

      I love a crumble topping and your pie looks extraordinary!!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:42 pm

        Me too! Thanks Liz.

        Reply
    6. Lily | Kale & Caramel says

      November 22, 2015 at 11:21 am

      This PIE! So gorgeous. I love that it’s a crumble and a pie AND has bourbon. It’s my dream come true. Making, stat.

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:40 am

        Thanks Lily!!! Can we trade slices please :)?

        Reply
    7. Anita says

      November 22, 2015 at 3:05 pm

      The pecan topping really takes this pie over the top – sometimes I think pumpkin pies look a little plain but you definitely solved that problem!

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:42 am

        Hehe the crumble definitely helps to dress the pie up. Thanks Anita!

        Reply
    8. Kimberly @ The Daring Gourmet says

      November 22, 2015 at 4:19 pm

      Nice! This looks and sounds thoroughly scrumptious and I love that pecan crumble!

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:42 am

        Thanks Kimberly!!

        Reply
    9. Christiane ~ Taking On Magazines says

      November 22, 2015 at 7:31 pm

      I AM a huge fan of pumpkin pie. I would say that it’s my favorite, in fact. I love what you’ve done with yours, especially the bourbon. Swoon.

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:44 am

        Thanks Christiane! Bourbon works so well with many fall-winter pies 🙂

        Reply
    10. Steph @ Steph in Thyme says

      November 23, 2015 at 2:32 pm

      5 stars
      Everything is better with bourbon. This is my kind of pie. Dreamy!

      Reply
      • Brandon Matzek says

        December 8, 2015 at 2:11 pm

        Agreed! Thanks Steph 🙂

        Reply
    11. carlabushey says

      December 3, 2015 at 9:32 am

      AMAZING PHOTOGRAPHY!

      Reply
      • Brandon Matzek says

        December 8, 2015 at 7:09 am

        Thanks so much Carla!!

        Reply
    12. Jennifer Tammy says

      December 8, 2015 at 8:34 pm

      Between this and those Maple Cupcakes with Roasted Marshmallow Frosting, I am HUNGRY! Seriously gorgeous – and I am LOVING that table!

      Reply
      • Brandon Matzek says

        December 31, 2015 at 1:54 pm

        Thanks Jennifer!!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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