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Because what is Thanksgiving without a little Bourbon and A LOT of pie! 🙂
Not a Gerard Family Thanksgiving… that’s for sure!
Before I get to this pie, I just gotta say I had a serious space cadet moment last week. You guys know about Snapchat, right? If you don’t, you should probably get an account because it’s super fun, and way less stressful than say, Instagram, because nothing has to be perfect. It is all real life, real-time, no sugar-coating! So anyway, I had a whole slew of people emailing me saying that they followed me on Snapchat, but never saw any of my snap stories. So I did what I do when I need any social media help, and asked Kai what the heck was up. Right away, he was like, “well, do you have your settings set so ANYONE can see your stories?”. Guess what, I SO did not! I had my settings set so that only the people I follow could see my snaps.
UGH.
Sorry to all the people out there who were missing out on my life behind the scenes at Half Baked Harvest. Promise you can see what’s going on now! And if you don’t already follow me, you maybe, probably should cause umm, I basically only snap videos of food and my cat (he’s the best). <–So all the good stuff! Bottom line, follow along with me on snapchat @hbharvest…or not… totally respect whatever you are game for! 🙂
Anyway! I made us a Salted Bourbon Pecan Pumpkin Pie on this very snowy Friday. Or I guess, snowy for me. It’s white and pretty and I am liking it.
So where’s my Christmas music at??
I may or may not have it on (Christmas Freak!).
Ok, but time to be serious now, I have pie to tell you about!!
So at Thanksgiving there is always at least two pies to choose from, right? To be honest, I always make at least three, plus some sort of cookies or hand-held treat for people to snack on throughout the day. What?!? Hey, it’s Thanksgiving, you guys know we love our sweets over here!
Soo. I normally make a Chocolate Bourbon Pecan Pie, a Chocolate Chip Cookie Pie and of course, a Pumpkin Pie. Can you guess my two favorites?!? Chocolate all way! Pecan and chocolate chip cookie have always been my favorites, BUT, I also love pumpkin pie too. When I was thinking about what pies to make this year, I thought that I should really skip the pecan pie and just make pumpkin pie, because this year I REALLY want to actually eat the pumpkin! But then the thought occurred, I could combine the two pies and get the best of both worlds!
A little pecan with my pumpkin? Yes, please.
I feel like this happens to me all the time, these dessert mash-ups. It seems my stomach wants all things and it wants them all at once. I’d say it’s a bit of an issue, but then we wouldn’t have these chocolate chip cookie stuffed pretzels, these oatmeal chocolate chunk cookie peanut butter swirled brownies or this chocolate bourbon pecan pie custard cake OR these pecan pie brownies.
Ahh. All the chocolate things I love!
This pie though? It may just be one of my favorites yet. It’s EVERYTHING about the holidays that “normal” (at least my definition of normal) holiday loving people crave. It’s sweet, vanillay, pecan filled, pumpkin + cinnamon perfection, and OKAY, maybe some chocolate too…but only if you choose to add it! I know some people don’t like chocolate + pumpkin. I actually did half the pie filled with chocolate chips and the other half NO chocolate. I wanted to try it both ways to see which I liked best.
The verdict?!?
Both are good, I can’t really say one way is better than another. It’s really just personal preference. If I was making this pie for only my family, I would add the chocolate chips, BUTÂ my family loves chocolate. Obviously go with what you and your family love!!
What else? The pumpkin pie layer is a very basic pumpkin pie. I added extra vanilla and cinnamon because I think that’s the only way to do it. For the pecan pie, I use maple syrup to sweeten it, bourbon and vanilla for great flavor and just a touch of salt to really finish things off.
Trust me on the salt though.
Mom and I both agree is suites this pie SO well. That little taste of salt flavor every so often is amazing. I especially LOVE it on the maple pecans. YUMMERS.
You can make and bake the pie up to two days in advance, so that’s a HUGE bonus. It’s also really easy to make. And guys, I will not judge you if you want to skip my homemade crust and just use the good ol’ dough boy’s crust instead. Don’t get me wrong, I think homemade is the way to go, BUT I know how it gets come Thanksgiving and Christmas. It’s full on madness at my house, and I have no issues turning to my favorite little Dough Boy for help. He never fails me. <–Truth.
But umm, if you have time, make your crust now. Just line your pie plate with the crust, wrap up the pie plate in plastic wrap and freeze until you’re ready to bake. Then it’s all ready to go and even easier than store-bought. <–DO IT… like this weekend.
Seriously.
Salted Bourbon Pecan Pumpkin Pie.
Servings: 6 Servings
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crust (OR 1 store bought crust!)
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter cut into pieces
- 1 large egg yolk
- 1/3 cup cold buttermilk plus more if needed
Pumpkin Pie
- 1 cup pumpkin puree not pumpkin pie mix
- 1/4 cup heavy cream
- 1/2 cup light or dark brown sugar
- 1 egg
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Pecan Pie
- 1/2 cup granulated sugar
- 4 tablespoons butter
- 2 eggs
- 1/2 cup pure maple syrup you may sub corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons bourbon optional
- 1-1 1/2 cups raw pecans
- 1 cup chocolate chips optional
- flaky sea salt for sprinkling
Instructions
Crust
- Place the all-purpose flour and salt in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas. Whisk egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half. Shape each piece into a circular disk.
- Grease an 8-inch pie plate.
- Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round (reserve the other round of dough for another use, you do not need it for this recipe). Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Cover the pie plate and place in the fridge for at least 1 hour or up to two days.
Pie
- Preheat the oven to 350 degrees F.
- To make the pumpkin pie filling, mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt and vanilla in a mixing bowl until combined. Pour the mixture into the bottom of your chilled pie crust.
- To make the pecan pie filling, cream together the sugar and butter until combined. Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated. Add the maple syrup, salt, vanilla and bourbon until combined. Stir in half of the pecans.
- Carefully spoon the pecan pie over the pumpkin filling. Some of the two filling will mix, this is OK, but try your best to be careful with the pecan filling so you will get two layers of pie! Once you have added all of the pecan pie filling to the crust, sprinkle on the remaining pecans and chocolate chips (if using).
- Place the pie in the middle rack of the oven and bake for 45-55 minutes or until the center just has a little jiggle to it. If the top of the pie is burning before the center is done, cover with foil. Allow the pie to cool completely before serving. Sprinkle with flaky sea salt. Store in the fridge and bring to room temp before serving if desired.
Notes
*To make you own pumpkin pie spice, mix together 1 teaspoon cinnamon, 1/4 teaspoon ginger and an 1/8 teaspoon nutmeg.
Two pies in one? The way to go for sure…no hard decisions to be made. YES!
Hi there! I cannot wait to try this recipe – what a brilliant idea to marry these two pies. I am going to try to make the pie crust ahead of time like you suggested. So, I make the dough, line the pie plate and freeze UNbaked, right? When it comes time to bake, should I thaw it? Also, how long does it last in the freezer?
Thanks!!
Hey Jen! Yup, line the pie, then freeze unbaked. No need to thaw the crust. Just fill and bake. The frozen crust should cook a little slower, but I think it will be fine with the baking time fore the pie. If need, just bake 5 minutes longer. Let me know if you have any questions at all. Hope you love the pie! 🙂
Just took two of these bad boys out of the oven! One is for my department potluck lunch tomorrow and I’m saving the other for Christmas. I cannot wait to have my first slice tomorrow. It’s extremely difficult not cutting into one right now, they smell incredible!
I made this for Thanksgiving and it was so good! Crust was amazing, and the salt and chocolate chips were such a nice compliment to the pumpkin and pecan flavors. Best pie I’ve ever made!
Ahhh this pie is so beautiful, but I’m having trouble producing similar results. The mixtures were really liquid-y and wouldn’t bake. I followed the instructions to the letter, so I’m not sure what happened. Help!!
Hey Danielle,
Hmm, I am not sure. How long are you baking pie. It may just be that it is under baked. Sometimes this pie just take a while to bake. Also, is your pumpkin thick or thin? Sorry for the trouble!
I panicked too early! had to bake it an extra half hour or so, but it’s good now! my pumpkin was pretty thin; its not store bought so maybe that had something to do with it? but regardless, it’s ok now! yay! thanks for the recipe!
Hi! I’m making this pie tonight with a pillsbury pie crust. Do you recommend blind baking the crust first? Any other suggestions? Thank you!
Hey Cori,
I do not bake the crust first, so I don’t think you need to. Just bake the pie as directed. Hope you love it!
Hi Tieghan! I plan to make this recipe for the two Thanksgivings I’ll be attending from abroad. I did want to ask what your opinion is on fresh pumpkin puree vs canned. Which one did you use and do you have a preference? Will the taste be affected one way or the other?
Thanks so much for all of your delicious recipes! You have a fan all the way in the Netherlands 🙂
Cheers!
Honestly, I use canned. I think the quality is great and it is so much easier! 🙂 Let me know if you have any questions! Happy Thanksgiving!
Love the idea of adding salt for the extra flavor. I see the salt on the photo, but don’t see anywhere in the recipe as to when you add it. After it is cool, or before you cook? Thanks!
Hey! Sorry about that, you add the salt after the pie comes out of the oven. I will fix the recipe now. 🙂
Enjoy!
This pie looks amazing. I love all of your recipes!!
I only have 9inch pie dishes… Do you have any suggestions on how I should increase the filling to accommodate the bigger dish? Thank you.
Correction: my pie dishes are 10 1/2″ diameter haha 🙂
Hi Jacki!!
I would just leave the filling as is. Increasing it could cause problems and I don’t think the larger size pie plate will make a difference too much.
I left it as is and it turned out absolutely delicious!
Awesome! So glad you like it! 🙂
This is the prettiest pie, pecan + pumpkin is perfection!
This looks SO GOOD!!
Thanks Kara!!
Love this idea!
Thanks sabrina!
You are insane, Teighan. An insane genius though, so it is okay! Pumpkin + pecan + chocolate chip + bourbon has to be a match made in heaven. <3
PS just added you on snapchat (while hungry..bad idea!) and got very envious of your cinnamon scrolls – can't believe xmas is so close!!
This totally solves the problem of “I’ll take a little slice of each.” Instead, I’ll just take one very large slice of this delicious looking pie!
YESS!! A big, big slice! 🙂 thanks Rachel and have a great weekend!
I love that your mom is often your check and balance. As are Dad and siblings. I blog mostly for my family. I follow you for your fearless recipes, amazing pics, writing, and The Barn. Maybe for other reasons too. Keep doing what you do Tieghan. This might be a pumpkin pie I could love.
Oh wow, thank you so much for these kind words! Have a great weekend, Libby! 🙂
This looks so so good! And I love the crust cutouts on the top! So festive and adorable. Have you ever had Derby Pie? If you’re all about the chocolate you should try it because it’s basically pecan pie with chocolate! SO GOOD!
Hey Chelsea! I have! My grandma actually makes it…so good! Thank you and have a great weekend!