Introduction

Looking to combine the best of two holiday classics? This Salted Bourbon Pecan Pumpkin Pie brings together the warm spices of pumpkin with the rich, nutty flavor of bourbon pecans for a festive dessert that’s both comforting and unique. Whether you add a touch of chocolate or keep it classic, this pie is sure to be a new favorite at your holiday table.

The image shows a pecan pie in a white ceramic pie dish with a golden-brown flaky crust that is crimped around the edges. The pie filling is dark brown and shiny, studded with whole pecan halves spread evenly across the surface. On top, there are small decorative pastry shapes resembling pumpkins and leaves in a light golden color, placed mostly on the upper left and center of the pie. The pie sits on a rustic wooden board next to a silver knife with an ornate handle. In the top left corner, there are a few dark red flowers. The setting has a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade or store-bought)

1 (15 oz) can pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt, divided

1/4 cup bourbon

1/2 cup pure maple syrup

1 1/2 cups pecan halves

1/2 cup chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). If using a homemade crust, line a 9-inch pie plate with the dough; otherwise, prepare your store-bought crust as directed.

Step 2: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, and 1/4 teaspoon salt until smooth and well combined.

Step 3: Pour the pumpkin filling evenly into the prepared pie crust and bake for 35 minutes, allowing it to set slightly but not fully firm.

Step 4: While the pumpkin layer bakes, combine the maple syrup, bourbon, remaining 1/4 teaspoon salt, and pecans in a bowl. Stir until pecans are evenly coated.

Step 5: After 35 minutes, carefully remove the pie from the oven and sprinkle the pecan mixture evenly over the pumpkin layer. If you choose to add chocolate chips, sprinkle them on one half of the pie at this point.

Step 6: Return the pie to the oven and bake for an additional 20-25 minutes, until the pecan layer is set and the nuts are toasted.

Step 7: Remove the pie from the oven and let it cool completely on a wire rack before serving. The pie can be chilled in the fridge to set further if you prefer.

Tips & Variations

Add chocolate chips to half the pie to please both chocolate lovers and pumpkin purists in your family.

If short on time, use a high-quality store-bought crust to speed up preparation without sacrificing flavor.

For an extra festive touch, sprinkle a small pinch of flaky sea salt on top just before serving.

Make the pie a day or two ahead; it tastes even better after the flavors meld overnight in the fridge.

FAQs

Can I make this pie vegan or dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative and use a vegan pie crust to make this recipe dairy-free and vegan-friendly.

Do I have to add bourbon?

The bourbon adds a wonderful depth of flavor, but if you prefer to avoid alcohol, you can substitute it with additional vanilla extract or a splash of maple syrup, though the taste will be slightly different.