![Bourbon Pumpkin Pie with Pecan Streusel](https://cdn.statically.io/img/www.foodandwine.com/thmb/wv4B9CuU9tzIWE0NBQvJLjnv6pI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-FW200211_194pie-0ecd3e0987c24922b116e51d1621e4fb.jpg)
Ingredients
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1 1/2 sticks (6 ounces) unsalted butter, at room temperature
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1 cup packed dark brown sugar
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1/2 cup all-purpose flour
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1/2 cup pecans halves
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1 1/4 cups canned pumpkin puree
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3 large eggs, separated
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1 1/2 tablespoons cornstarch
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1/2 teaspoon cinnamon
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1/4 teaspoon freshly grated nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1/2 cup milk
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1/4 cup bourbon
Directions
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Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
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In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
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In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
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Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
Make Ahead
The pie can be refrigerated overnight.
Serve With
Sweetened whipped cream.
Suggested Pairing
A spicy-sweet, intense and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie.