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maple bourbon pumpkin pie with pink flowers and whipped cream

Maple Bourbon Pumpkin Pie with Pecan Buttermilk Crust

  • Author: Miss AK


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



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
  • 45 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
  • 19.5 inch deep dish pie plate*


  • 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!


  • 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.

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