Bourbon Pumpkin Pie with Pecan Crust

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Bourbon Pumpkin Pie with Pecan Crust
Bourbon Pumpkin Pie with Pecan Crust
Pecan Oat Crust:
1 cup flour
1/2 cup finely chopped pecans
1/2 cup brown sugar
1/2 cup rolled oats
1 tsp. cinnamon
1/2 cup butter, softened

Pumpkin Pie Filling:
3/4 cup brown sugar
3/4 cup evaporated milk
1/3 cup bourbon
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 eggs
1 (15- oz.) can pumpkin

Prep: 30 minutes, Chill: 30 minutes, Cook: 1 hour, Serves: 8

1. Preheat oven to 375°F. To prepare crust, mix dry ingredients in a large bowl. Add butter and mix with a fork or pastry blender until a dough forms. Press into the bottom of a 9-inch pie dish and bake for 15 minutes. Press the bottom and sides of filling with the back side of a spoon to compress.

2. Whisk together all filling ingredients and pour into crust. Bake for 45 minutes, tenting with foil during the last 15 minutes of baking. Let cool completely before serving.  

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