Bourbon Pumpkin Pie with Pecan Topping

Serves: Eight | Prep: 30 min | Cook: 45 min

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Bourbon Pumpkin Filling:
3 eggs
2 cups pumpkin puree
1/2 cup light brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
2 Tbsp bourbon
1 cup evaporated milk

Pecan Topping:
4 Tbsp butter
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup heavy/double cream
2 cups raw pecans, roughly chopped

Directions:

Dough:
Preheat oven 425F/220C.

In a food processor, combine flour and salt, then pulse to mix. Add butter and pulse again until the mixture resembles coarse crumbs. With the motor running, slowly add cold water just until the dough comes together and forms a ball. Turn the dough onto a well-floured surface and roll it out to fit your pie dish.

To blind bake, line the crust with baking paper and fill it with pastry beads, dried beans, or rice to weigh it down. Bake for 20 minutes, then carefully remove the paper and weights.

Reduce the oven temperature to 350F/180C

For the bourbon pumpkin filling, beat the eggs in a large bowl. Add pumpkin puree, sugar, cinnamon, pumpkin pie spice, bourbon, and evaporated milk. Whisk until smooth, then pour the mixture into the pre-baked crust. Bake for 40–50 minutes, until the center is almost set. If the crust begins to brown too quickly, cover the edges with foil.

For the pecan topping, melt butter and brown sugar together in a skillet over low heat. Once bubbling, stir in cinnamon, cream, and pecans. Cook for 3 minutes, stirring continuously. Let cool slightly, then spoon over the baked pie. Allow the pie to cool completely for at least 3 hours before slicing.

More Delicious Recipes:
Bourbon Chocolate Chip Banana Bread with Bourbon Glaze
Apple Tart & Apple Pie Martini
Blueberry Pie
Bourbon Sweet Potato Pie with Toasted Marshmallow Topping
Pie Crust Cookies
Candied Pecans