Pecan‑Pumpkin Cream Pie with Bourbon

Indulge in the ultimate fall dessert: a luxuriously smooth and spiced Pecan-Pumpkin Cream Pie with Bourbon. This decadent hybrid creation combines the warm, nutty richness of pecan pie with the velvety spiciness of pumpkin cream pie, elevated by the deep, smoky notes of bourbon. Perfect for Thanksgiving, holiday gatherings, or any occasion that calls for an unforgettable dessert, this pie balances sweetness, spice, and soul-warming flavor in every bite. Let’s dive into everything you need to know to master this show-stopping treat.

The History: Where Southern Tradition Meets Autumnal Elegance

The Pecan-Pumpkin Cream Pie with Bourbon is a modern twist on two American classics: pecan pie and pumpkin pie. Pecan pie traces its roots to the Southern United States, particularly Texas, where native pecans were abundant. The earliest known recipe resembling modern pecan pie appeared in the late 19th century, often featuring a custard base made with corn syrup, sugar, eggs, and pecans. By the 1930s, Karo syrup popularized a version that became a staple at holiday tables.

Pumpkin pie, meanwhile, has colonial origins. Early American settlers adapted English pumpkin pudding recipes using native pumpkins and New World spices like cinnamon, nutmeg, and ginger. Over time, it evolved into the spiced custard pie encased in flaky pastry we know today—a centerpiece of Thanksgiving since the 18th century.

The fusion of these two pies into a “cream” variation—incorporating whipped textures, layered fillings, and spirits like bourbon—is part of a broader trend in modern American baking. Culinary innovators began experimenting with hybrid desserts in the late 20th century, combining elements from different regional traditions. The addition of bourbon reflects the growing popularity of artisanal spirits in desserts, adding depth and complexity that complements both the earthy pumpkin and buttery pecans. Today, this pie stands as a testament to culinary evolution—where heritage meets innovation on a buttery crust.

Ingredients Breakdown: A Symphony of Flavors and Textures

This pie features multiple components, each contributing essential flavor, texture, and structure:

All-Butter Pie Crust: Provides a crisp, flaky foundation. Butter adds richness and a delicate melt-in-your-mouth quality.
Canned Pumpkin Puree (not pumpkin pie filling): Offers concentrated pumpkin flavor and natural moisture without added sugars or spices.
Bourbon: Adds warmth, depth, and a subtle smokiness. It enhances the nuttiness of pecans and intensifies the spices.
Brown Sugar and Maple Syrup: Contribute deep caramel-like sweetness and enhance the autumnal profile.
Eggs and Egg Yolks: Act as binders and thickeners, creating a silky custard base and stabilizing the cream layer.
Heavy Cream: Used in both the filling and topping, it delivers richness and enables whipping into stable peaks.
Pecans (toasted and chopped): Offer crunch and buttery flavor. Toasting deepens their aroma and prevents sogginess.
Warm Spices (cinnamon, ginger, nutmeg, cloves, allspice): Define the quintessential fall flavor palette, balancing sweet and spicy.
Vanilla Extract and Salt: Round out the flavors, enhancing sweetness and preventing cloyingness.
Unflavored Gelatin (optional): Helps stabilize the cream layer, especially important if serving in warm environments.

Each ingredient plays a role not just in taste, but in mouthfeel and visual appeal—creating a pie that’s creamy, crunchy, spiced, and sophisticated.

Step-by-Step Recipe

Ingredients

For the Pie Crust:

1 ¼ cups (160g) all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar (optional, for slight sweetness)
½ cup (1 stick / 113g) cold unsalted butter, cubed
3–5 tablespoons ice water

For the Pecan-Pumpkin Filling:

¾ cup (150g) packed dark brown sugar
⅓ cup pure maple syrup
2 large eggs + 2 egg yolks
1 cup (240g) canned pumpkin puree (100% pumpkin)
¼ cup (60ml) bourbon (preferably aged, small-batch)
¼ cup (60ml) heavy cream
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon allspice (optional)
¼ teaspoon salt
½ cup (50g) toasted chopped pecans

For the Whipped Cream Topping:

1 ½ cups (360ml) cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ teaspoon bourbon (optional)
1 packet (2 ¼ tsp) unflavored gelatin, bloomed in 2 tbsp cold water (optional, for stability)

Garnish (optional):

Additional chopped toasted pecans
Pumpkin seeds (pepitas), roasted
Edible gold leaf or cinnamon dust
Maple caramel drizzle

Directions

Prepare the Pie Crust: In a food processor, pulse flour, salt, and sugar. Add cold cubed butter and pulse until mixture resembles coarse sand with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, pulsing until dough begins to clump. Turn onto floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour (up to 2 days).
Roll and Blind Bake: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5–7 more minutes until lightly golden. Cool completely.
Make the Filling: Reduce oven to 350°F (175°C). In a large bowl, whisk brown sugar and maple syrup until smooth. Add eggs and yolks, whisking until fully incorporated. Stir in pumpkin, bourbon, heavy cream, spices, and salt. Mix in chopped pecans. Pour into cooled crust.
Bake the Filling: Place pie on a baking sheet (to catch spills). Bake for 45–55 minutes, until center is set but still slightly jiggly. Avoid overbaking. Cool on wire rack for 1 hour, then refrigerate uncovered for at least 3 hours (preferably overnight).
Prepare the Whipped Cream: If using gelatin, microwave bloomed gelatin in water for 10 seconds until liquid. In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and optional bourbon until soft peaks form. While beating, slowly drizzle in melted gelatin (if using). Continue to beat until stiff peaks form but not grainy.
Top the Pie: Spread or pipe whipped cream over chilled pie. Garnish with extra pecans, pepitas, or a drizzle of maple caramel.
Serve: Slice with a warm knife for clean cuts. Serve chilled.

Tips for Success

Use real pumpkin puree – Never substitute pumpkin pie filling, which contains added sugar and thickeners.
Toast your pecans – Spread on a baking sheet and toast at 350°F for 8–10 minutes until fragrant. Let cool before chopping.
Keep ingredients cold – Especially for the crust and whipped cream. Warm butter or cream will sabotage texture.
Avoid cracks in the filling – Don’t overmix or overbake. The center should wobble slightly when removed from the oven; it will set as it cools.
Chill the pie plate and rolling pin – For ultra-flaky crust, chill equipment beforehand.
Stabilize whipped cream – Gelatin or a bit of cornstarch can help the topping hold up, especially in humid weather.
Let the pie rest – Refrigeration is crucial for setting both layers. Overnight chilling yields best results.
Wipe the rim – Before baking, use a damp cloth to clean the edge of the pie dish for a neat appearance.

Variations and Customizations

This pie is highly adaptable to dietary needs and flavor preferences:

Gluten-Free: Use a certified gluten-free pie crust or make your own with GF flour blend and xanthan gum.
Dairy-Free: Substitute butter in the crust with vegan butter or coconut oil. Use full-fat coconut milk instead of heavy cream (note: may affect whipping ability).
Low-Sugar: Replace brown sugar with coconut sugar or monk fruit blend; reduce maple syrup and adjust to taste. Note: texture may change slightly.
Nut-Free: Omit pecans or replace with toasted sunflower seeds for crunch.
Spice Variations: Try cardamom or pumpkin pie spice blend instead of individual spices. Add a pinch of black pepper for complexity.
Bourbon Substitutes: Use dark rum, brandy, or omit entirely. Add ½ tsp espresso powder to mimic depth.
Layered Version: Create a pecan praline layer at the bottom before adding pumpkin filling for extra crunch.
Mini Pies: Make in tartlet pans for elegant individual servings.
Vegan Option: Use agar-agar instead of gelatin, flax eggs for binding, and plant-based cream alternatives (like cashew cream).

Health Considerations and Nutritional Value

While undeniably indulgent, this pie does offer some nutritional benefits when enjoyed in moderation:

Pumpkin is rich in beta-carotene (converted to vitamin A), fiber, potassium, and antioxidants. It supports eye health and immune function.
Pecans provide heart-healthy monounsaturated fats, protein, magnesium, and vitamin E. They may help lower LDL cholesterol.
Bourbon (in moderation) contains polyphenols, which have antioxidant properties. However, alcohol consumption should be limited.
Eggs and dairy contribute high-quality protein, calcium, and B vitamins.

Nutritional Estimate (per slice, 1/8 of pie):

Calories	Approx. 480–520 kcal
Fat	30–35g (mostly healthy fats from pecans and butter)
Saturated Fat	12–15g
Carbohydrates	50–55g
Sugars	35–40g (natural and added)
Fiber	2–3g
Protein	6–8g
Sodium	200–250mg

Note: Values vary based on specific ingredients and portion size. This pie is best enjoyed occasionally as part of a balanced diet. Those with diabetes, nut allergies, or alcohol sensitivities should consume with caution or modify accordingly.

FAQ

Can I make this pie ahead of time?: Yes! Assemble the pie (without whipped topping) up to 2 days in advance. Add the whipped cream within 4–6 hours of serving to maintain freshness.
Can I freeze this pie?: The baked filling (without whipped cream) can be frozen for up to 1 month. Thaw in the refrigerator overnight, then top with fresh whipped cream before serving. Avoid freezing the whipped layer—it will weep upon thawing.
Why did my filling crack?: Overbaking or rapid cooling (e.g., placing hot pie in fridge immediately) causes cracks. Always let it cool gradually at room temperature first.
Can I use a store-bought crust?: Absolutely. A good-quality frozen all-butter crust works well. Follow package instructions for pre-baking.
Is bourbon necessary?: No, but it adds depth. Substitute with apple cider, coffee, or extra vanilla for a non-alcoholic version.
How long does it keep?: Refrigerated, covered loosely with foil, the pie lasts 3–4 days. The crust may soften over time.
Can I make it without eggs?: Eggs are crucial for setting the custard. For a vegan alternative, consider silken tofu or cornstarch-thickened pumpkin with agar, though texture will differ.

Summary

The Pecan-Pumpkin Cream Pie with Bourbon is a masterpiece of seasonal baking—melding the nutty richness of pecan pie with the spiced silkiness of pumpkin cream, all elevated by a hint of bourbon.

With a buttery crust, luscious filling, and cloud-like whipped topping, this pie is destined to become a cherished tradition at your table.