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Bourbon Pumpkin Pie with a Salted Brown Butter Pecan Streusel

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This pie brings together a creamy, spiced pumpkin filling with a crunchy salted brown butter pecan streusel topping. It is a festive dessert that balances sweetness and warmth with texture and richness. Simple ingredients, easy steps, and a show-stopping finish make it a recipe worth repeating.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x

Ingredients

Scale

For the pumpkin filling:

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 ½ cups pumpkin purée
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

For the streusel topping:

  • ½ cup all-purpose flour
  • ½ cup chopped pecans
  • ⅓ cup brown sugar
  • ¼ teaspoon sea salt
  • 4 tablespoons unsalted butter, browned

Instructions

  1. Place the pie crust in a 9-inch dish. Press it gently into the edges, trim the excess, prick the base with a fork, and refrigerate while making the filling.
  2. In a bowl, whisk together pumpkin purée, brown sugar, granulated sugar, and eggs until smooth.
  3. Stir in heavy cream and vanilla extract, blending until the mixture is silky.
  4. Add cinnamon, ginger, nutmeg, and cloves. Mix well and pour the filling into the chilled crust. Spread evenly with a spatula.
  5. In a saucepan, melt the butter over medium heat until golden brown with a nutty aroma. Remove from heat and let it cool slightly.
  6. In another bowl, combine flour, chopped pecans, brown sugar, and sea salt. Pour in the browned butter and mix until crumbly. Set aside.
  7. Preheat the oven to 180°C (350°F). Bake the pie with the pumpkin filling for 30 minutes.
  8. Remove the pie, sprinkle the streusel topping evenly across the surface, and return it to the oven. Bake for another 25–30 minutes, until the filling is set and the topping golden.
  9. Place on a wire rack and cool completely. Chill for at least 2 hours before slicing.

Notes

For a lighter version, substitute half the heavy cream with milk or coconut cream.

Walnuts or almonds may replace pecans if desired.

Allow the pie to cool fully before chilling to prevent a soggy crust.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 60

Find it online: https://recipesmars.com/2025/10/bourbon-pumpkin-pie-with-a-salted-brown-butter-pecan-streusel/