Bourbon Pumpkin Pecan Pie

Yield: Makes 1 (9-inch) pie

A slice of pumpkin pie with whipped cream on a plate


    • 1 (9-inch) unbaked pie crust, chilled

  • For the pumpkin layer

    • 1 cup pumpkin puree

    • ½ cup packed brown sugar

    • 1 tsp. pumpkin pie spice

    • 3 eggs

    • ¼ cup heavy cream

    • 1 tbsp. bourbon

  • For the pecan layer

    • 2 eggs

    • ¼ cup dark corn syrup

    • ¼ cup sugar

    • 1 tbsp. maple syrup

    • 4 tbsp. unsalted butter, melted

    • 1 tbsp. bourbon

    • ½ tsp. vanilla extract

    • ¼ tsp. kosher salt

    • 1 cup toasted chopped pecans

  • Bourbon whipped cream

    • 1 ¼ cup chilled heavy cream

    • 2 tbsp. powdered sugar

    • 1 tbsp. bourbon


  1. Par-bake the crust: Place oven rack in bottom third of oven and preheat oven to 450°F. Do not prick chilled crust. Line the crust with a double layer of foil. Bake 10 minutes. Remove foil. Reduce oven temperature to 350°F. Return crust to oven to bake 5 minutes more, or until edges are lightly golden and bottom is dry. Remove crust and set aside while you prepare the filling.

  2. Make the pumpkin layer: Stir together the pumpkin puree, brown sugar, pie spice, eggs, cream, and bourbon in a mixing bowl. Pour pumpkin filling into par-baked shell and bake at 350°F for 20 minutes.

  3. Make the pecan layer: Combine eggs, corn syrup, sugar, maple syrup, butter, bourbon, vanilla extract, salt, and chopped pecans in a mixing bowl. Gently spoon on top of pumpkin layer and continue to bake at 350°F for 30 minutes, or until top layer is puffed up, set, and crust is golden brown.

  4. Let pie cool completely, at least 2 hours. Filling will set further as pie cools. Cover and chill in the refrigerator at least 8 hours before serving. (Once cool, the baked pie can be covered and chilled up to 3 days or wrapped tightly and frozen up to 1 month.) Bring to room temperature, or warm slightly, to serve. Top with bourbon whipped cream (recipe follows), if desired.

  5. Bourbon whipped cream: Beat the cream and powdered sugar with an electric mixer at medium speed to soft peaks; add the bourbon. Beat to stiff peaks.

  6. Tip: If crust begins to brown before the pie has set, cover the edges with strips of aluminum foil during the last half of baking.