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Pumpkin Pie with Brown Butter Pecan Crust and Maple Bourbon Whipped Cream

This pecan crust is amazing. It really makes the classic pumpkin pie filling stand out.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: browned butter pecan crust, maple bourbon whipped cream, pumpkin pie, pumpkin pie recipe
Servings: 8 servings


Pumpkin pie

  • 1 can pumpkin
  • ¾ cup whole milk
  • ¼ cup half and half
  • ½ teaspoon cinnamon
  • ¼ teaspoon of each ginger cardamom, and nutmeg
  • cup sugar
  • 2 tablespoon bourbon
  • 2 eggs


  • 1 ¼ cup unbleached flour
  • ½ teaspoon salt
  • 2 teaspoon sugar
  • 1 stick butter
  • ½ cup crushed pecans
  • About ¼ cup ice water

Whipped cream

  • 1 ½ cups whipping cream
  • ¼ cup maple syrup
  • 2 tablespoon bourbon


  • Preheat oven to 400.
  • In a small skillet place 1 stick butter over medium heat. Allow butter to melt. Stir the butter frequently. It will start to look foamy and you should see brown bits forming and it will smell nutty. Stay right with it, and be careful it doesn't burn.
  • After butter is browned, place in the freezer to harden.
  • In a Nutri- Bullet, place pecans and pulse them a couple times to crush them into small pieces.
  • In a medium bowl with a wooden spoon mix flour, salt, sugar, and pecans.
  • Remove the hardened brown butter from the freezer and cut into flour mixture with a pastry cutter or fork until butter is pea-size.
  • Add water a tablespoon at a time stirring after each tablespoon. Continue to add until the dough just comes together.
  • Turn dough into a lightly floured surface and roll with a rolling pin until it's about a ¼ inch thick.
  • Place into the pie dish removing any excess and making edges look nice. Set in fridge to stay cool while you make the filling.


  • In a medium mixing bowl place all the ingredients for the filling. Mix with a hand mixer for 3-4 min on medium-high, then pour into pie shell. Bake 10 minutes on 400 then reduce to 350. Cook 45-50 minutes or until a knife inserted in the center comes out clean.
  • While pie is cooling make whipped cream.

Whipped Cream

  • In a small skillet over medium heat place maple syrup, and Bourbon. Simmer for 2-3 minutes until it starts to bubble and thicken.
  • Remove from heat.
  • In a medium bowl, place whipping cream.
  • With a hand mixer, mix on medium-high until it starts to get thick. Pour in maple syrup, bourbon mixture and mix until peak forms. (Do not over mix or it will turn lumpy and start to turn into butter!)