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Salted Bourbon Pecan Pumpkin Pie Recipe

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4.9 from 72 reviews

This Salted Bourbon Pecan Pumpkin Pie combines the classic flavors of pumpkin pie with a rich, buttery pecan topping sweetened with maple syrup and enhanced with bourbon and a touch of salt. It’s the perfect holiday mash-up dessert, offering a balance of sweet, spicy, nutty, and salty flavors with an optional chocolate chip addition to customize it to your preference. This easy-to-make pie can be prepared up to two days in advance, making it a festive favorite for Thanksgiving, Christmas, or any cozy autumn occasion.

Ingredients

Scale

Pie Crust

  • 1 homemade or store-bought pie crust (9-inch)

Pumpkin Pie Filling

  • 1 can (15 oz) pumpkin puree
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Pecan Pie Topping

  • 1 cup pecan halves
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt (plus extra for sprinkling)
  • 2 tablespoons unsalted butter, melted
  • Optional: 1/2 cup chocolate chips (semi-sweet or bittersweet)

Instructions

  1. Prepare Pie Crust: Roll out your homemade or let your store-bought pie crust come to room temperature. Fit it into a 9-inch pie plate, trimming and crimping the edges as desired. For convenience, you can wrap the pie plate tightly with plastic wrap and freeze until you are ready to fill and bake.
  2. Make Pumpkin Pie Filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream (or evaporated milk), vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and fully incorporated.
  3. Prepare Pecan Topping: In a separate bowl, combine maple syrup, brown sugar, bourbon, vanilla extract, melted butter, and flaky sea salt. Stir until the sugar is dissolved and the mixture is smooth. Gently fold in pecan halves to coat evenly.
  4. Assemble the Pie: Pour the pumpkin pie filling into the prepared crust, smoothing the top with a spatula. If desired, evenly sprinkle chocolate chips over half the pie for the chocolate variation. Then, gently spoon the maple bourbon pecan mixture over the top, distributing pecans and syrup evenly. Sprinkle a little extra flaky sea salt on top for contrast.
  5. Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on the center rack and bake for about 55-65 minutes, or until the pumpkin filling is set around the edges but slightly jiggly in the center, and the pecan topping is bubbly and caramelized. If the crust edge begins to brown too quickly, cover with foil or a pie shield to prevent burning.
  6. Cool and Serve: Allow the pie to cool completely on a wire rack, at least 2 hours, to let the filling set. The pie can be made up to two days in advance and stored covered in the refrigerator. Bring to room temperature or serve chilled with whipped cream if desired.

Notes

  • You can make and bake the pie up to two days ahead of time; store refrigerated.
  • For ease during busy holidays, feel free to use a high-quality store-bought crust.
  • The addition of chocolate chips is optional and can be customized to your family’s preferences.
  • Flaky sea salt on top enhances the flavors and balances the sweetness.
  • Freezing the prepared crust ahead of time saves preparation on baking day.

Keywords: pumpkin pie, pecan pie, bourbon pie, holiday dessert, Thanksgiving pie, salted pecan pie, pumpkin pecan pie, baked pie, fall dessert

Find it online: https://topreci.com/salted-bourbon-pecan-pumpkin-pie-recipe/