I’ve always liked pumpkin pie but have never really loved them. Maybe it’s too many store bought, cardboard crust, metal tin, cafeteria style boring pies that turned me off, so I’m always experimenting and looking for one that suits me because I really think there is potential. This pie…for me, seems to be the best of everything; classic Pâte Brisée pie crust, creamy pumpkin filling (with bourbon) and crunchy pecan topping (with more bourbon!).
I also think the addition of brown sugar seems better suited for a pumpkin pie with bourbon or maybe it’s just because I love brown sugar that I decided to use it. And it certainly also doesn’t hurt to have all of that creamy goodness topped with a crunchy pecan topping. and I think I’ve finally found a pumpkin pie I can love. Well, almost.
I mean if we’re going bourbon…let’s flame this baby a bit, too. This was not necessarily missing but it’s still the magical ingredient that makes for such a decadent and adult dessert! Funny thing, I’m not really a big bourbon drinker but I sure love it in baking; bourbon and brown sugar were meant to be joined in holy matrimony and this is now absolutely my To Die For Pumpkin Pie!
Bourbon Pumpkin Pecan Pie
Ingredients:
Filling
- 3 eggs, slightly beaten
- 16 ounces pumpkin – canned or fresh (cooked)
- 3/4 cup brown sugar firmly packed
- 1 1/2 cups half and half
- 3-4 tablespoons bourbon
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 9″ unbaked pie shell (I used my favorite Pâte Brisée pie crust but use whatever you want, your own or purchased from the store. If using store bought, I much prefer the Pillsbury ones that are in freezer section that you put into your own pie plate.
Directions:
- Preheat over to 425 degrees
- Combine all ingredients for filling, mix well and pour mixture into unbaked pie shell.
- Bake at 425 for 10 minute then reduce heat to 350F and bake additional 45 minutes or until set. Cool.
Topping
- 2 Tbsp butter
- 1/4 cup brown sugar firmly packed
- 1 cup pecan halves
- 1/4 cup bourbon, divided
- Combine butter and brown sugar in saucepan; cook over medium heat, stirring until sugar dissolves; do not overcook, this should not become hard.
- Add pecans and 2 tablespoons bourbon, stir well to coat pecans.
- Spoon mixture over pie and spread to within an inch of edge.
- Heat the remaining bourbon in a saucepan until hot and liquid starts to produce fumes; remove from heat immediately and ignite.
- Pour over pecans. Serve pie when flames die down. Very Dramatic – sorry I missed the photo op for this part!
Top with dollop of whipping cream; if so inclined, add a touch of bourbon (why not?) to your whipping cream too!
Serves 10
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{ 10 comments… read them below or add one }
Thanks so much for sharing. As devout bourbon fan, I am definitely going to be trying this! What a fun spin on a classic recipe!
Oh my goodness this looks good. I’ve been working on something different for pumpkin too. The same old pie, even at its best, is a bit boring. I love this rendition and it will have your guest shouting for more.
Beautiful Pie Barb. I love pumpkin pie and have always made my mom’s recipe. I think once I tasted a store bought and realized why some people don’t like pumpkin pies. Home made is a must and I love your version.
I didn’t have a wonderful hand me down recipe and I’ve been trying something new every year. I’ve got a 2nd one I’m posting that is equally good with a walnut crumb crust. Maybe we’ll just have pie for Thanksgiving!
I hated pumpkin pie my whole life until I moved to france and started baking my own and you know why? Canned pumpkin! Hate the stuff! Pumpkin Pie with a great recipe and fresh pumpkin is heaven! And now I have to try your recipe with bourbon! Sounds so delicious! Gorgeous recipe and one I’ll try! xo
I do love using fresh pumpkin too but it’s not a requirement and to tell you the truth; this pie was made with canned product and was still so good; must be the bourbon!
Yum! I do like pumpkin pie… But this pumpkin pie sounds like the one to rule them all! PS… LOVE setting things on fire … Used to work in a restaurant where we made bananas foster sundaes, and there was nothing I loved more than flaming it up!
I know it’s a winner when my daughter wants to know when I’ll make it again; I had to beg her to even try it!
I know what you mean. So many bad first impressions are made by eating mediocre store bought. Anything with Bourbon is a win win in my book.
So true…on both counts!