• Audra O'Neal

An Amped up twist on your favorite Pumpkin Pie

Is your mouth watering yet? Trust me, it will be by the time your done reading this recipe! This is one that won't disappoint, and is even BETTER than it looks, if that's possible! Bourbon pumpkin pie with salted brown-butter pecan streusel! YES! You read that right, go ahead pinch yourself, no, you're NOT dreaming. This beauty is real and absolutley INCREDIBLE! And the streusel, don't even get me started!! Consider yourself warned...

Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

Prep Time 20 mins Cook Time 50 mins Total Time1 hr 10 mins

This bourbon pumpkin pie is cranked up a notch with a highly addictive salted brown butter pecan streusel.

Servings: 8


  • One 9-inch unbaked pie crust {in a 9-inch pie plate}

Bourbon Pumpkin Pie

  • 2 eggs

  • 1 3/4 cup pumpkin puree

  • 1 cup brown sugar

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp salt

  • 2 tbsp bourbon

  • 1/2 cup evaporated milk {or heavy/whipping cream}

Salted Brown Butter Pecan Streusel

  • 1/3 cup unsalted butter

  • 1/4 cup brown sugar

  • 1/2 cup all purpose flour

  • 1/4 tsp sea salt

  • 1/2 cup pecans coarsely chopped

Instructions Bourbon Pumpkin Pie

  1. Pre-heat oven to 425°F.

  2. In a large bowl, beat the eggs. Mix in all remaining pie ingredients and mix until smooth and completely combined.

  3. Pour into pie crust.

  4. Bake for 15 minutes at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes.

  5. Remove from the oven, sprinkle with the streusel {see directions below}, then return to the oven for another 10 minutes, or until a knife inserted in the middle of the pie comes out clean.

  6. Allow to cool.

Salted Brown Butter Pecan Streusel

  1. In a small pot, melt the butter over medium heat. Continue to cook the butter, swirling and occasionally scraping the bottom of the pan with a spoon, until it bubbles and turns a light golden brown color. Butter should smell nutty and have small brown bits.

  2. Transfer to a new dish, making sure to get all the little brown bits. Allow to cool slightly.

  3. Add the brown sugar and stir until no lumps remain. Add the salt and flour, and mix until well combined. Stir in the pecans.

  4. Using a couple of forks, 'crumble' the mixture over the pumpkin pie before returning it to the oven for the last 10 minutes ( see directions above).

YUM!!! Enjoy and share with family and friends...you can thank us later.

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