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A slice of pumpkin bourbon crumble pie on a white plate, topped with whipped cream, with a yellow linen napkin tucked under the plate.

Pumpkin Bourbon Crumble Pie

Heather
A delicious twist on a classic recipe for pumpkin pie, spiked with a little bourbon, and topped with buttery brown sugar streusel.
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Crust

  • ½ recipe for All Butter Pie Dough (see note)

Filling

  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 can (12 oz) sweetened condensed milk
  • 2 large eggs
  • 2 tbsp good-quality bourbon or whiskey (optional)
  • 1 tsp vanilla extract
  • ¼ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)

Streusel

  • 4 tbsp unsalted butter
  • 1 cup all-purpose flour
  • ½ cup dark brown sugar, lightly packed
  • 1 tsp baking powder
  • ¼ tsp nutmeg
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)

Instructions
 

Crust

Filling

  • While the crust is baking, you can mix up the filling and topping.
  • In a large bowl, whisk together all of the filling ingredients until smooth. Set aside.

Topping

  • In a saucepan, melt the butter over medium low heat.
  • Remove from the heat and stir in the flour, brown sugar, baking powder, salt and nutmeg until thoroughly combined, moist and crumbly.

Bake

  • After you have pre-baked the crust, remove the pan from the oven, and set the oven temperature to 375 F.
  • Carefully pour the filling into the hot crust, then sprinkle the topping evenly over the filling.  Place a pie shield on the edge of the crust to prevent it from over-browning.
  • Bake at 375 for about 35-40 minutes, until the topping is golden and the filling is set.  Cool completely before slicing.

Notes

This pie is still great leftover, and is best eaten within 2-3 days.  It should be kept in the refrigerator, loosely covered.
Keyword bourbon, Pie, Pumpkin, Thanksgiving