This Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust takes pumpkin pie to the next level. Impress your guests with this homemade masterpiece.
Hello yes, hi. Let’s all take a moment to welcome our pie of the month, shall we? LIKE HELLO, IT HAS BOURBON. Say hello to this Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust.
I can’t even begin to tell you about the pecan buttermilk crust. It’s kinda like pie crust and one of those little pecan shortbread cookies had a baby. So, I’ll let you do the math here, but this one is a winner. Like, serve to your out of town guests on Thanksgiving kinda winner. If you want a classic crust, here’s mine. It’s also a staple in our house. That’s what I use in my Lazy Girl Rustic Apple Galette, my Black Raspberry Pie, and my Chocolate Chip Pecan Pie!
I will say, when I mean bourbon I mean bourbon. It’s there. It kinda creeps up on your palate and kisses the back of your tongue and makes you want a stiff drink in front of a fire. It’s not overpowering, but if you’re a whiskey or bourbon lover…just trust me on this one.
Here’s how I make it!
Or, watch me break it down step by step below.
Let’s start with the pecan buttermilk crust:
And then, it’s time to decorate the Bourbon Pumpkin Pie.
I developed this recipe so you can have extra crust to play with for pretty decorations like these leaves (post contains affiliate links):
Here’s the link to snag them, I use them SO much this time of year! Once you have your crust made, the going is really simple.
To make the bouron pumpkin pie filling you’ll need a few things:
- Pumpkin puree – make sure you’re getting 100% pumpkin puree, not pie filling!
- Coconut milk – I use this in place of evaporated milk. This recipe has an extra egg yolk for thickness which is perfect.
- Bourbon whiskey – straight bourbon whiskey is best here. Don’t use rye or Canadian, I don’t think they’re sweet enough.
- Maple syrup – a touch of maple syrup gives flavor, but we’re still using regular granulated sugar so that the pie isn’t too watery.
- Granulated sugar – see? Told you. Granulated sugar 🙂
- Eggs – eggs are necessary for pumpkin pie. They help make it custard-like and provide texture, thickness, and firmness to the filling.
- Pumpkin pie spice – I think you could see this one coming 🙂
And you top it with ice cream or whipped cream and pour yourself a nightcap. How’s that for awesome?
Come hang out with me on Instagram, friends!
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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.
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.
It always looks a bit suspicious for me when recipe is called masterpiece, but after trying this one I kind of understand why, This is really really delicious pie.
I’m so glad! Thanks for sharing!
Omg Allie this looks divine!! The perfect Thanksgiving dessert!!
Thank you Kasey girl <3
Hey! I’m really excited to try this recipe!!! But I don’t have any coconut milk- can I easily substitute in another milk like whole milk?
Hey Colleen! I would only use coconut milk as directed or evaporated milk! I’ve never tried this recipe with dairy milk but I’ll make a note to test that in the future! Pumpkin pie can be a bit finicky with the ratios and I tested this a few times to make it foolproof for you!
Hi Allie!
This sounds amazing! We have some bourbon fanatics in the family so I definitely think this would be a hit for Thanksgiving! Question for you about the crust. Have you tried making this with gluten free cup for cup flour? Is it possible to substitute gluten free flour for regular flour?
I wouldn’t make this crust recipe with 1:1 flour. Crust can be tricky! Try this recipe instead: https://www.missallieskitchen.com/gluten-free-pie-crust-easy-ultra-flakey-grain-free-pastry-dough/
Terrible. It wasn’t sweet at all and was overpowered by the pumpkin pie spice. Unfortunately I didn’t know this until my entire family took one bite a piece and pushed the plates away.
I’m so sorry you didn’t enjoy this. We and my friends and family members love this recipe.
Can I use evaporated milk or condensed milk instead of coconut?
You can use evaporated, condensed will be too sweet.
I wonder how it would turn out with just two eggs or two eggs plus one yolk. I don’t like anything too custard like & prefer a denser pie. I think I’ll just try it & think maybe it will still bake up just fine. Do I dare take a chance?
I think this will work OK! I can’t say I’ve tried. Did you give it a shot?
I haven’t tasted a crust that is as tasty as this one! But it’s also never held together for me. I wonder if it’s because of the amount of pecans in it? Maybe it needs more butter? Also, the filling is unreal with bourbon… this is my go to pumpkin pie recipe for every holiday!
Yay! I am so glad you are loving this recipe, Noel. Hmm I am not sure why it isn’t holding together for you. What is the consistency of your dough?