Bourbon-Pecan Pumpkin Pie
Submitted by gemteck
Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.
YIELD
16 servingsPREP
35 minCOOK
55 minREADY
90 minThis pie takes pumpkin pie and gives it a Southern swagger. Bourbon goes into the custard filling, into the candied pecan topping, and then gets flambeed tableside for a finale that makes Thanksgiving guests put their phones down.
The filling is a classic pumpkin custard enriched with half-and-half and brown sugar instead of white, which adds a deeper, more caramel-like sweetness. Three tablespoons of bourbon go in with the cinnamon and ginger. The alcohol mostly bakes off, leaving behind a warm, oaky flavor that makes this taste like a grown-up version of the pie you grew up with.
The two-temperature bake matters. Ten minutes at high heat sets the crust and prevents a soggy bottom, then 45 minutes at lower heat gently cooks the custard without cracking it. The pie is done when the center is set but still has a slight wobble. It firms up as it cools.
The pecan topping gets made on the stove: butter and brown sugar cooked until dissolved, then pecan halves stirred in with more bourbon. Spoon this glazed, sticky, boozy nut mixture over the cooled pie.
Pro Tips
- Let the pie cool completely before adding the pecan topping. Hot custard will melt the brown sugar glaze into a puddle.
- For the flambe, heat the bourbon just until it produces fumes. Do not boil it. Ignite carefully and pour over the pecans.
- Use pecan halves, not chopped pecans. Halves look more dramatic on top and hold the glaze better.
- This pie benefits from an overnight rest in the fridge. The flavors deepen considerably.
Variations
- No-flame version: Skip the flambe and drizzle the warm bourbon over the pecan topping instead. Still boozy, less dramatic.
- Maple bourbon: Replace the brown sugar in the filling with maple syrup for a maple-bourbon-pecan-pumpkin combination.
Ingredients
Directions
Combine eggs, pumpkin, ¾ cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well.
Pour mixture into the pie shell; bake at 425℉ (220℃) for 10 minutes.
Reduce heat to 350, and bake an additional 45 minutes or until set.
Set aside to cool.
Combine butter and ¼ cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.
Add pecans and 2 tablespoons bourbon, stirring to coat.
Spoon mixture over the pie.
Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pie.
Serve pie when flames die down.
Comments
