Bourbon Pumpkin Pie with Pecan Streusel

Bourbon Pumpkin Pie.jpg

Honestly this pie has no where near enough alcohol to endure Thanksgiving political talk amongst relatives… but it’s a start! Enjoy this twist on a Thanksgiving classic with an extra bite and crunchy topping. And just as a side note, the whipped topping is optional… but who in their right mind would eat pumpkin pie without some form of creamy goodness on top??

Pinterest Inspired


  • 1 deep dish frozen pie crust
  • 1/4 c. sugar
  • 2 tsp. cornstarch
  • 4 oz. cream cheese, softened
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/2 c. light brown sugar
  • 1/4 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 1 (15 oz.) can pumpkin puree or 1/2 small pumpkin roasted
  • 1 tsp. vanilla extract
  • 2 Tbsp. Jim Beam Apple Whiskey
  • optional: whipped topping


  • 1/2 c. all-purpose flour
  • 2 Tbsp. sugar
  • 2 Tbsp. light brown sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. butter, cold and diced
  • 1/3 c. pecans


  1. Preheat oven to 375*.
  2. In a large mixing bowl, combine the sugar, cornstarch, cream cheese, cinnamon, ginger, nutmeg, and cloves. Use a hand mixer to whisk the ingredients together until creamy. Next, add in the brown sugar, salt, eggs, pumpkin, heavy whipping cream, bourbon, and vanilla. Pour mixture into pre-made pie crust.
  3. Bake for 30 minutes until the edges just begin to set.
  4. While pie is baking, combine all the streusel ingredients together into a small bowl. Use a spoon to lightly combine the cold butter with the other ingredients. The desired results should be large clumps.
  5. After the 30 minutes have prolapsed, sprinkle the streusel onto the top of the pie. Bake for an additional 30 minutes until the top is brown.
  6. Allow to cool on a rack for a minimum of 20 minutes. Serve with whipped topping. Some people prefer their pie chilled as well.

Yields 1 pie – 8 slices/servings



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