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Best Maple Bourbon Pecan Pumpkin Pie – Easy Homemade Recipe

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A decadent pumpkin pie with a crunchy pecan topping, warm bourbon, and real maple syrup, all in a flaky from-scratch crust. This pie features three textures in every bite and is a crowd-pleaser that converts even pumpkin pie skeptics.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons (45-60ml) ice water
  • ½ teaspoon (3g) fine sea salt
  • 1 teaspoon (4g) sugar
  • 1 ¾ cups (425g) pumpkin purée (100% pure, not pie filling)
  • 3 large eggs, room temperature
  • ½ cup (160g) pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons (30ml) bourbon (e.g., Bulleit, Maker’s Mark, Woodford Reserve)
  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 teaspoons (4g) pumpkin pie spice
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ teaspoon (1.5g) salt
  • 1 ½ cups (170g) raw pecan halves
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (40g) maple syrup
  • 1 tablespoon (12g) packed brown sugar
  • 1 tablespoon (15ml) bourbon
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Make the pie crust: In a food processor, pulse flour, salt, and sugar three times. Add cold butter cubes and pulse 8-10 times until pea-sized pieces remain. Drizzle 3 tablespoons ice water over mixture and pulse 4-5 times until dough is shaggy and holds together when squeezed. Add more water if needed, one teaspoon at a time. Turn dough onto a floured surface, form into a 1-inch thick disc, wrap in plastic, and refrigerate at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle, ⅛-inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove parchment and weights, prick bottom with fork, and bake 10-12 minutes more until lightly golden. Cool slightly. Leave oven on.
  3. Toast the pecans: Spread pecan halves on a baking sheet and toast in oven for 5-7 minutes until fragrant. Watch carefully to avoid burning. Cool completely, then roughly chop half and leave half whole.
  4. Make the pumpkin filling: In a large bowl, whisk eggs until pale and frothy, about 30 seconds. Add pumpkin purée, maple syrup, bourbon, heavy cream, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk until completely smooth.
  5. Make the pecan topping: In a small bowl, stir together melted butter, maple syrup, brown sugar, and bourbon. Add toasted pecans (both chopped and whole) and toss to coat.
  6. Assemble and bake: Pour pumpkin filling into pre-baked crust. Spoon pecan topping evenly over filling. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) without opening door. Continue baking 40-50 minutes until edges are set but center jiggles slightly. Tent crust edges with foil if browning too quickly.
  7. Cool completely: Place pie on a cooling rack and let cool to room temperature, at least 2-3 hours, before slicing.

Notes

Blind baking is essential to prevent a soggy crust. The pie tastes even better the next day as flavors meld. For a bourbon-free version, substitute apple cider. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and coconut cream. Let pie cool completely before slicing to ensure clean slices.

Nutrition

Keywords: pumpkin pie, maple bourbon, pecan, Thanksgiving, homemade pie crust, fall dessert, holiday baking

Find it online: https://junomeals.com/best-maple-bourbon-pecan-pumpkin-pie-easy-homemade-recipe/