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Bourbon Pumpkin Pie with Pecan Crumble

Bourbon Pumpkin Pie with Pecan Crumble

Adapted from here.
Servings 1 pie
Author Brandon Matzek


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. 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.
  2. 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.
  3. 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.
  4. 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.