Happy Fall! As we move into cooler weather I start thinking about Fall and Winter holidays. While my husband is crazy about Halloween (Seriously, those of you who know us know of the Halloween obsession and the yard full of decorations and fog machines), but I love Thanksgiving. Thanksgiving has all of the coziness of sitting by a fire and filling up on good food without the pressure of shopping for just the right gifts. It’s about appreciating friends and family, and feeling grateful for all that we have. And, it’s the most food centric holiday I can think of! For our Thanksgiving feast, being all about dessert here, I like to offer a few sweet selections. I try to include desserts representing the best of the season, which usually means something apple, something pumpkin, and something pecan. This pie features two of the big three. This pumpkin pie has just the right amount of sweetness and spice, and a hint of bourbon flavor. The bourbon gets kicked up in the butterscotch pecan topping that gets drizzled over the pie. Some whipped cream to finish, and it’s a perfect Fall dessert!
Some tips for making this Pumpkin Pie
*Use whatever pie crust works for you. If this means store bought, that’s OK
*To avoid “soggy bottoms” I blind bake my crust before adding the pumpkin filling. Just be prepared to cover the edges with foil toward the end of baking to avoid overly dark edges.
*I use Libby’s Pure Pumpkin. I have tried other brands, or even roasting my own pumpkin, but it’s hard to beat the flavor, texture, and ease of the can of Libby’s. Remember to get 100% pure pumpkin- NOT pumpkin pie filling which is already spiced etc.
*This recipe calls for one 14oz can, or 1/2 a 29oz can of pumpkin. I use a fair amount of pumpkin at this time of year so I find it more economical to purchase the larger cans and just divide them for my use.
*I use my own blend of pumpkin pie spice so I can tailor it to my tastes (up on the cinnamon and cardamom around here!), but you can use a commercial blend, or google for and easy DIY spice blend.
*The recipe for the butterscotch pecan sauce makes more than will be needed to top the pie. Drizzle extra onto plates at serving, or store leftover sauce in the refrigerator to be used on ice cream, or any other treat your heart desires. I can just eat it with a spoon it’s so good!
*Feel free to omit the bourbon and add a teaspoon of vanilla extract if you don’t like bourbon or want to avoid alcohol. The pie is tasty with or without the bourbon!
PrintBourbon Pumpkin Pie with Butterscotch Pecan Topping
The best of Fall is here in this Pumpkin Pie flavored with bourbon and spices. Finished with a bourbon butterscotch pecan sauce and topped with whipped cream, it will be a welcome addition to your holiday menus.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10–12 1x
- Category: Pies
- Cuisine: dessert
Ingredients
For the Crust
3/4 cup cold butter cubed
1 1/2 cups flour
2 Tbs sugar
pinch of salt
3 T cold water
For the Pumpkin Filling
3/4 cup sugar
2 eggs plus one egg yolk
14 oz pure pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup whipping cream
2 Tbs bourbon
For the Butterscotch Pecan Filling
1/2 cup butter
1 cup brown sugar
1/2 cup whipping cream
2 Tbs bourbon
3/4 cup pecans
For the Whipped Cream:
1 cup heavy whipping cream
2 Tbs powdered sugar
Instructions
To make the Crust
Place butter, flour, sugar and salt into food processor and blend until it resembles coarse sand. With machine running add approximately 3 Tbs of water and process until the dough comes together. Roll out dough and place in 9″ pie plate. Prick holes in crust along bottom and up sides with a fork. Line the pie crust with parchment and fill with pie weights, and then bake for about 15-18 minutes at 350. Remove from oven and fill the crust with the pumpkin filling.
To make the Filling
Blend sugar and eggs and yolk with a hand mixer or in the bowl of a stand mixer. Add the pumpkin, spices, cream and bourbon and mix until well incorporated. Pour into the prepared pie crust and bake at 350 for approximately 45 minutes until slightly puffed at the edges and set in the middle.
To make the Butterscotch Pecan Sauce
Melt 1/2 cup butter in a saucepan over medium heat. Whisk in the brown sugar until smooth, then add the cream and bourbon. Bring to a boil and simmer for 3 minutes. Remove from heat and stir in the pecans. When the pie has cooled for 10-15 minutes, pour butterscotch pecan sauce over the top.
To make the Whipped Cream
Whip 1 cup of whipping cream with 2 Tbs powdered sugar to use when serving the pie.
Notes
The amount of water you add to the pie crust can vary depending on conditions where you are. You may need to use more or less based on humidity.
This recipe works best in a standard 9″ pie pan. Using a deep dish pan makes the pie seem rather under filled.
The butterscotch pecan sauce can be poured onto the pie after baking, or hold it in reserve and spoon it on, warmed, with each serving.
If you are not a fan of bourbon, feel free to substitute pure vanilla extract.
Keywords: Pumpkin Pie, Bourbon, Pecan, Butterscotch
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