Pecan‑Pumpkin Cream Pie with Bourbon

Introduction

Welcome to a fall favorite — the Pecan-Pumpkin Cream Pie with Bourbon. This indulgent dessert is the perfect marriage of two classic American flavors: rich pumpkin pie and buttery pecan pie, elevated with a splash of warm bourbon. Whether you’re preparing for a holiday feast or simply craving a cozy dessert, this pie is sure to impress with its silky texture, nutty crunch, and just the right amount of boozy warmth.

The History

Pie has long been a staple of American cuisine, with pumpkin pie and pecan pie each having deep roots in the country’s culinary traditions. Pumpkin pie dates back to early American settlers who adapted the English pumpkin pudding with local ingredients. Pecan pie, on the other hand, became popular in the South in the 19th century, thanks to the abundance of pecans. The addition of bourbon brings a Southern twist, as bourbon has been a beloved American spirit since the 18th century. Combining all three into one luxurious pie is a modern celebration of these classic flavors.

Ingredients Breakdown

This pie features a rich, layered flavor profile thanks to a thoughtful selection of ingredients:

Pumpkin puree: Provides a smooth, earthy sweetness and a velvety texture.
Pecans: Offer a buttery crunch and a touch of nuttiness.
Bourbon: Adds warmth and depth, complementing both pumpkin and pecans beautifully.
Cream: Lends richness and silkiness to the filling.
Dark brown sugar: Brings molasses notes that enhance the autumnal flavor.
Spices: Cinnamon, nutmeg, and ginger echo the classic pumpkin pie profile.
Butter: Adds richness and helps create a tender crust and smooth filling.
Eggs: Act as a binder and help set the custard.

Ingredients

For the Pie Crust:

1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Pumpkin Cream Layer:

1 and 1/2 cups pumpkin puree
1 cup heavy cream
1/2 cup dark brown sugar
1/4 cup bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs

For the Pecan Topping:

1 cup pecan halves
1/4 cup dark brown sugar
1/4 cup unsalted butter, melted
1 tablespoon bourbon
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Step 1: Make the Crust

In a large bowl, whisk together flour, salt, and sugar.
Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Sprinkle in ice water, one tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C).
Roll out the dough on a floured surface and fit into a 9-inch pie dish. Trim and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and bake an additional 10–12 minutes until golden brown. Let cool completely.

Step 2: Prepare the Pumpkin Cream Filling

In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, bourbon, vanilla, cinnamon, nutmeg, ginger, salt, and eggs.
Whisk until completely smooth and well combined.
Pour the mixture into the cooled pie crust.
Bake at 350°F (175°C) for 40–45 minutes, or until the center is just set but still slightly jiggly.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to set fully.

Step 3: Make the Pecan Topping

While the pie is cooling, prepare the pecan topping by combining melted butter, brown sugar, bourbon, vanilla, and cinnamon in a small bowl.
Toss the pecans in the mixture until evenly coated.
Spread the pecans in an even layer over the top of the pie before serving, or bake them separately on a parchment-lined baking sheet at 350°F (175°C) for 8–10 minutes for a crispier topping.

Tips

For a deeper flavor, toast the pecans before tossing them in the topping mixture.
Use high-quality bourbon for the best taste — a mid-range bourbon works well without being too overpowering.
Don’t overbake the custard layer; it should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools.
If making ahead, store the pie in the refrigerator and add the pecan topping just before serving to maintain crunch.
To ensure a smooth custard, strain the pumpkin mixture through a fine mesh sieve before pouring into the crust.

Variations and Customizations

Vegan Option: Substitute the eggs with flax eggs, use coconut cream instead of heavy cream, and choose a vegan butter and crust.
Alcohol-Free: Replace the bourbon with maple syrup or vanilla extract for a non-alcoholic version.
Chocolate Drizzle: Add a drizzle of dark chocolate over the top for a decadent twist.
Maple Pecan: Swap the brown sugar in the topping for maple syrup for a more delicate sweetness.
Spice it Up: Add a pinch of cayenne pepper to the custard for a subtle kick that complements the bourbon.

Health Considerations and Nutritional Value

While this pie is a treat meant to be enjoyed in moderation, you can make adjustments to fit different dietary needs:

Calories: A typical slice contains approximately 450–550 calories, depending on portion size and ingredients used.
Fat: High in saturated fat due to butter and cream, but pecans offer healthy unsaturated fats.
Sugar: Contains a significant amount of added sugars; consider reducing the amount or using natural sweeteners like maple syrup or honey.
Protein: Moderate protein content from eggs and dairy.
Fiber: Pecans and pumpkin add a small amount of dietary fiber.

As with any dessert, enjoy this pie as part of a balanced diet and active lifestyle.

FAQ

Can I make this pie ahead of time?

Yes! This pie can be made up to two days in advance. Store it covered in the refrigerator and add the pecan topping just before serving to keep it crisp.