Description
This Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust takes pumpkin pie to the next level. Impress your guests with this homemade masterpiece.
Ingredients
Scale
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.
