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Bourbon Pumpkin Pie with Butterscotch Pecan Topping

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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.

Ingredients

Scale

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

Find it online: https://justdessertsbakehouse.com/bourbon-pumpkin-pie/