Bourbon Pecan Pumpkin Pie
This pie has the rich, gooey texture of a pecan pie and the sweetness of a pumpkin pie, while the bourbon adds complexity.
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Servings: 1
Ingredients
- 1 Pie Crust Recipe
- 2 tablespoons butter softened
- ½ cup granulated sugar
- 3 eggs
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dark corn syrup
- 2 tablespoons bourbon
- 1 ½ cups pecans chopped
- ½ cup pumpkin puree
Optional:
- 1 egg lightly beaten for egg wash
- Coarse sugar for sprinkling
Instructions
- Preheat oven to 350°F.
- Roll out chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
- Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.
- Fold the edges under and crimp with your fingers or a fork.
- Put the pie plate in the freezer for about 15-20 minutes.
- Remove the pie plate from the freezer and line with parchment paper and pour in baking beans or pie weights.
- Bake for 10-12 minutes or until pie crust is lightly golden.
- Meanwhile, in a mixer, cream butter and sugar. With the mixer on low, add eggs (one at a time), vinegar, salt, vanilla, corn syrup and bourbon. Stir in pecans and pumpkin puree.
- Pour filling into pie pan.
- Place assembled pie on baking sheet and place on the middle rack in the oven.
- Bake for 40 to 50 minutes or until set. Cool completely on wire rack.
Notes
If the crust is browning before the center is cooked, tent edges of pie with foil and continue baking.
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.