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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, BUT 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!
IF I am making this for the upcoming weekend can I make it on Wednesday and freeze it? or will it still be okay for the day of? what is the best way to prep without having to do it the day of the event??
Hey Chelsey,
You can make this ahead and freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think I could make it now and freeze it? Should I freeze it after baking or before? Thoughts on what temp and how long I should warm it? I always end up just buying pies because there is so much else to do, but this looks so good.
Hey Heather! Sure! You can make and freeze now. I would freeze after baking, then warm thaw overnight on the counter. Warm in a 325 degree oven for 15-20 minutes. I think that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this pie. I mistakenly added the whole can of pumpkin puree. The pie looks amazing after pulling it out of the oven however, now i’m worried it’ll taste bad. The pecan mixture didn’t mix in with the pumpkin, which is good, right? Help!!! I’m afraid to serve this now for Christmas.
HI! I think the pie sounds like it turned out just fine. How did it go? Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hey! I was thinking of just making the pecan pie. Should I double the recipe or leave it how it is?
Hi Michele, I would leave it how it is. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I can’t wait to cut into this pie? It looks beautiful and I love all the ingredients. But, before finishing it in 2 days I need salt hello! I have fine and coarse himylayan sea salt or kosher salt but not flaky. I hate to buy flaky just for this. Which of my choices would be the best substitute?
Hey Beth! Just use a tiny pinch of the kosher salt, to your taste. That will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hey, I really want to make this for Thanksgiving. Problem, I can’t find an 8inch pie baking dish. Would a 9 inch work?
Hi Susan, a 9-inch pie plate works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Horrible recipe. It should be one thing or another. I made it just to try it and it was as horrible as I thought it would be. Also, putting chocolate chips on top is a bad mistake. The time given is not enough to bake the bottom crust.
Hi Paula! I am really sorry to hear that this one did not turn out well for you. I hope you love some other recipes on my blog still! xTieghan
This pie is amazing! And it’s so beautiful when you cut into it and see the layers! As always… flawless❤️
Thank you so much Lisa! I am so glad you loved this! xTieghan
Can I give this 10 stars!? Holy moly was this delicious. My husband went up for a second slice and he NEVER gets seconds on desserts…unless it’s a cookie. And SO EASY. Made it for thanksgiving yesterday and will be making it again this weekend for another get together. Thanks for the creative recipe!
Hi Emily! I am so happy to hear that you and your husband loved this pumpkin pie! Thank you so much!
I’m making this now and it’s making the whole house smell like angels are baking
I love to hear that! I hope you enjoy this Jeanna!
Hey there! Love your blog! Have been dying to make this pie for ages but I’m from Australia and I can’t find canned pumpkin purée anywhere! Managed to find canned pumpkin pie mix though.
Just wondering if it’s possible to use that instead or if I can just purée a pumpkin?
HI! Pumpkin pie mix should be fine, but I’d leave out the pumpkin pie spice and reduce the sugar to 1/4 cup. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I made this for Thanksgiving and it was fabulous. I love chocolate pecan pie but it can sometimes be too much sweetness and the pumpkin layer balances that out perfectly. This was a huge hit.
Thank you Diana! I am so glad you liked this!
Also, how thick should the crust be when I’m done rolling it?
About 1/4 inch thick.
I’ve got this pie baking right now for Thanksgiving tomorrow! Looks super fantastic. My top layer didnt seem to fall into the pumpkin layer yayy..I think if anyone had this problem maybe they used a whole can of pumpkin puree, instead of 1 cup…recipe is spot on. Btw, I saw your book on Amazon and am going to ask Santa to bring it to me so I can sow your inspired cooking onto my family and friends ! Happy Thanksgiving !
ileana
I hope this pie turned out amazing for you and you had great holiday! Thank you so much!
Am I assuming this is a deep dish pie pan?
Hi, I use a regular, standard 8-inch pie plate. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I really wanted to make this last year, but we were traveling so I could not! I am making up for lost time now! Advice from anyone who has made this ahead… Should I save the pecan layer to put on right before I bake it tomorrow, or is it OK to assemble the whole thing and leave it in the fridge overnight and bake it on Thanksgiving? Thanks and I can’t WAIT!
HI Nikki! Is is OK to assemble the whole thing. I do it every year! Let me know if you have questions and I hope you love this! Happy Thanksgiving!
Thanks for the reply, Tieghan! I am SOOOO excited to try it! I did cheat and buy a pie crust because I don’t eat gluten and didn’t want to mess the whole thing up with a bad crust job!
I just want to add that I tell everyone I know about your genius ways with food, and my entire Paprika app is filled almost exclusively with your recipes! Happy holidays to someone who helps so many others’ holidays be just that!
Ah thats okay it should still be delicious!!
WOW!! Thank you so much Nikki!! This is so nice!!