Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust
This Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust takes pumpkin pie to the next level. Impress your guests with this homemade masterpiece.
Scale
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/4 cup granulated sugar
- 3/4 tsp. salt
- 10 Tbsp. cold butter, cut into cubes
- 4–5 Tbsp. cold buttermilk
For the filling:
- 2 + 1/2 cups pumpkin puree (about 1.5 cans)
- 1 cup full fat coconut milk
- 1/2 cup bourbon whiskey
- 1/4 cup maple syrup
- 3 eggs + 1 egg yolk, at room temperature
- 3/4 cup granulated sugar
- 3 tsp. pumpkin pie spice
- 1 –9.5 inch deep dish pie plate*
Instructions
- Add the flour, pecans, sugar, and salt to a food processor and pulse together.
- Add the butter and combine until the mixture looks like a fine meal.
- Add the buttermilk, 1 tablespoon at a time until the dough pulls together.
- Remove the dough from the food processor, shape it into a disc, wrap in plastic and pop in the fridge for 30 minutes or up to 2 days.
- When you’re ready to make the pie, remove the pie crust dough from the fridge.
- Preheat the oven to 375 degrees.
- If desired, remove 1/3 of the pie crust dough for decoration such as leaves (as pictured) or a braid.*
- Roll out the crust, and place it into the pie plate.
- Trim the edges and if you’re making a braid or decorating with pie crust cookie cutters, prepare the details, attach and refrigerate the crust while you make the filling.
- For the filling combine the pumpkin, coconut milk, bourbon, maple syrup, eggs, egg yolk, sugar, and pumpkin pie spice in a bowl well.
- Remove the pie shell from the fridge and pour in the filling.
- Place the pie into the oven for 40-50 minutes or until the crust is golden brown and the filling is just set, but still jiggles a tiny bit in the middle.
- Let cool completely, refrigerate and serve!
Notes
- I used a deep dish pie plate. You can use a standard pie plate, you’ll just have a little extra filling left over.
- If you don’t’ want to decorate your crust, refrigerate the extra pie crust dough and use it to make a mini pie in a ramekin or save it for another time by freezing.