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Because what is Thanksgiving without a little Bourbon and A LOT of pie! 🙂

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

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.


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!!

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

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.

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

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!!

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

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.

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

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.


Salted Bourbon Pecan Pumpkin Pie | @hbharvest

Salted Bourbon Pecan Pumpkin Pie | @hbharvest

Salted Bourbon Pecan Pumpkin Pie.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.


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

Pecan Pie



  • 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.


  • 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.


*To make you own pumpkin pie spice, mix together 1 teaspoon cinnamon, 1/4 teaspoon ginger and an 1/8 teaspoon nutmeg.
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Salted Bourbon Pecan Pumpkin Pie | @hbharvest

Two pies in one? The way to go for sure…no hard decisions to be made. YES!

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  1. 5 stars
    NEW FAVORITE PIE! This is seriously so good, and historically I have not been much of a pecan pie person. This was the only pie we served at Thanksgiving and NO ONE was disappointed. The recipe is very easy to follow and I made it successfully on the first try. I did use a store-bought crust. The ratio of the pumpkin to the pecan is perfect. Already thinking about making it for Christmas. 😀 I will not enjoy a “plain” pumpkin pie again!
    Does the bourbon bake off? We made the Gooey Chocolate Chip Cookie Pumpkin Pie for the 2nd Thanksgiving we went to that had kids…because we weren’t sure if they would like this one.

    1. Hey there,
      I appreciate you trying this recipe and your review, so glad it was delish! Yes, the bourbon will bake off:) xT

  2. I’d like to make this mini-pies/personal pies this year….if so, is there any special tips or baking temps/changes you’d recommend?

    1. Hi Beka,
      So sorry, I have never tested that with this recipe, so I am not sure the exact time or temps that would work best, but I think it’s a great idea! Let me know how the recipe turns out:) xT

  3. 5 stars
    Love the salt and chocolate! It’s a twist that makes a huge difference!

    Could you make this With double the pecan layer instead of the pumpkin? Not sure if I loved the mix of textures.

    1. Hey Kelli,
      Fantastic! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Sorry, I have never tried that before! Have a great weekend:)

  4. I see the pie crust you can make/freeze beforehand but what about the pecan pie? Can you bake ahead, freeze and defrost before serving?

    1. Hi Julia,
      Sure, that would also work well for you! Let me know if you give this recipe a try, I hope you love it! xT

  5. I tired this recipe twice and got an unbaked pie. The middle of the pie filling and crust never cooks all the way through but the edges burn if I try to leave it in for a bit longer.

    Any suggestions? This pie looks so incredible and it marries my two favorite pies together.

    1. Hi! Oh I’m so sorry about that! Is there anything you did differently? Maybe it would bake better at a lower temp? xT

  6. 5 stars
    Made this pie with just the pecan filling and omitted the pumpkin filling and it was such a hit! Doubled most of the ingredients added one more egg and it was so so good!

    1. Hey Lina,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

  7. I’ve made this for 2 separate Thanksgivings over the past few years and it was a HIT each time. Can’t wait to make it again for my Friendsgiving tomorrow. 😀 I even made my own pumpkin puree!

    1. Hey Sam,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  8. 5 stars
    I made this pie last year & it was a huge hit. My mother in law requested it again for this year.
    I have to confess though- last year I used my own pie crust recipe, and I can’t remember if I blind baked the crust or not- but I think I had to?

    This year I went with the crust recipe provided in this recipe and I think after rolling it’s about 1/4″ thick? (currently in the fridge). – I used a but more than half of the total amount of dough it yielded – do you pre-bake the crust? if so how long? and should I let it cool completely before adding pumpkin/pecan filling?


    1. Hey Maddie,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! No need to pre-bake the crust:) Happy Thanksgiving! 🦃

    1. Hey Allie,
      Nope, you can follow the recipe as written:) Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hi Ronnie,
      Nope, please follow the recipe as written:) Please let me know if you have any other questions! Happy Thanksgiving! xx

  9. 5 stars
    I made this yesterday without a crust in a round casserole. Doubled the pumpkin pie and added chocolate chips. It’s fabulous!
    Though I think I’d prefer it without the choc chips -gasp-

    1. Hey Dee,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽

    1. Hey Bridget,
      Coconut cream will also work well for you! Please let me know if you have any other questions, I hope you love this recipe!! xx

  10. 5 stars
    Tieghan!! This pie is award winning!! Literally. My job had a fall tailgate and pie baking contest for all the employees. I reluctantly entered the contest (my go-to is apple but someone already entered with apple) after a coworker guilted me into making something. I found this recipe and knew it would at least be doable! I whipped it up not realizing I couldn’t even find my pie plate, so it was baked in a cake pan. I didn’t even try it before serving and was sure my technique alone would put it in last place. But no – I got first out of like 14 pies!!!!!! The judges said it was “a party in their mouths”. I skipped the chocolate chips, and used store bought crust (my 97 year old grandma always used it and insisted there was no shame in it lol). I’ll be making another for thanksgiving and likely Christmas. Thank you for the amazing recipes – each one that I’ve tried has been great!

    1. Hey Danielle,
      Wow, no way!! Lol that is awesome!! Thanks so much for choosing this recipe to make! I am so glad it was a hit:) Have the best week! xx

  11. Ps
    The double layer pie I had in NYC was at a now defunct hip little restaurant called Marvin Gardens ( you never know who may see this! Haha )
    I forgot to add this to my first post.

      1. Just wondering how long this crust can be made ahead of time? I know you mentioned keeping it in the fridge for 2 days but freezing it is fine right?

        1. Hey Nina,
          Yes, you can keep in the fridge for 2 days or freeze for up to 3 months. Please let me know if you have any other questions! xT