Bourbon Pumpkin Pie With Pecan Struesel Recipes

BOURBON PUMPKIN PIE WITH PECAN STRUESEL

Bourbon Pumpkin Pie With Pecan Struesel image

From Food & Wine, posting for safekeeping. I'm not a huge pumpkin pie fan, but I love bourbon and streusel... so here's a pie where hubby and I can compromise! Prep time includes pre-baking of pie crust.

Provided by Raquel Grinnell

Categories Dessert

Time 2h

Yield 1 10-inch pie, 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup all-purpose flour
1/2 cup pecan halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup Bourbon
1 pie crust, pre-made

Steps:

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.
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.
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.
Pour the custard into the baked pie crust (pre-bake according to package directions). 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.
The pie can be refrigerated overnight. Serve with sweetened whipped cream.

Nutrition Facts : Calories 518.8, Fat 31.8, SaturatedFat 14.2, Cholesterol 117.6, Sodium 326.5, Carbohydrate 49.6, Fiber 2.9, Sugar 28.4, Protein 6.3

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Bourbon Pumpkin Tart with Walnut Streusel image

Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 28

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated orange zest
1/2 teaspoon salt
2/3 cup cold butter, cubed
1 large egg, lightly beaten
1/4 cup heavy whipping cream
FILLING:
3 large eggs
1 can (15 ounces) pumpkin
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup packed brown sugar
1/4 cup bourbon
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped crystallized ginger

Steps:

Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes. , On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. , Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling. , Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 463 calories, Fat 26g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 364mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

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