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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: 799 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.

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. Hi! Was so happy to find a pecan pie on your site! Sorry to even ask this, but do you think it would work to double the pecan pie filling and omit the pumpkin? My family doesn’t love pumpkin but I would love to use your recipe because your stuff is always so delicious!

  2. 5 stars
    Hello! I made this pie for the family and everyone loved it! I had an issue though with the two layers combining. Do you know how to fix that? I stuck to the recipe directions. Thank you!! I love your recipes!!

    1. Hey Rakhi,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! The layers typically combine:) Happy New Year! xTieghan

  3. Hi,

    I’ve made this pie a couple times and I seem to have a problem of the pie spilling over as it bakes so I have a little mess to clean up in the oven. Do you use a deep dish pie pan?

    Have a happy and safe holidays!

    1. Hey Katy,
      Thanks so much for giving the recipe a try! Yes, I would use a deep dish pie pan! Please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Katie,
      No need to adjust the recipe! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  4. I was thinking about making this pie but with just the pecan pie filling (with the chocolate of course!). Would I double the filling?

  5. 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??

    1. 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

  6. 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.

    1. 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

  7. 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.

    1. 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

    1. 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

  8. 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?

    1. 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

  9. Hey, I really want to make this for Thanksgiving. Problem, I can’t find an 8inch pie baking dish. Would a 9 inch work?

    1. 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

  10. 1 star
    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.

    1. 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

  11. 5 stars
    This pie is amazing! And it’s so beautiful when you cut into it and see the layers! As always… flawless❤️

  12. 5 stars
    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!

  13. 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?

    1. 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 ? 🙂

  14. 5 stars
    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.

      1. 5 stars
        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 !

    1. 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! 🙂

  15. 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!

    1. 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!

      1. 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!

  16. 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?

    1. 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! 🙂

  17. 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!

  18. 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!

  19. 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!!

    1. 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!

      1. 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!

  20. 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!

    1. 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!

  21. 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 🙂


    1. 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!

  22. 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!

    1. Hey! Sorry about that, you add the salt after the pie comes out of the oven. I will fix the recipe now. 🙂

  23. 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.

    1. 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.

  24. 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!!

  25. 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!

  26. 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.

  27. 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!

  28. I hear people say that pecan pie is their absolute fave but due to an unfortunate tree nut allergy I’ll never know how it measures up to pumpkin! But the idea of mixing the two together seems brilliant. Plus I love anything salted.

    ♥ Heather

    1. OH NO!! I am so sorry, pecan is for a favorite, but pumpkin is delish too!! Thank you so much, Heather! Have the best weekend!

    1. Hey Paula! So sorry, I totally left the temp out, it is 350 degrees F. and I fixed the recipe. Hope you love the pie!

  29. What a great idea! I can never decide which type of pie to waste stomach space on. Now I don’t have to! Can’t wait to try.

  30. Mmm, I like the way you think!! This looks delicious and I feel like I could eat an unhealthy amount of this….as in the entire pie!!

  31. Two pies in one?! Absolutely! I love this, Tieghan. I can only imagine how well the salt couples with these flavors!

  32. Speaking of Christmas, you should totally do a gift giving post! I would love to know what you think are the best gifts to give your family, especially all those brothers.

    1. Hmm!! That would be hard as I have a hard time with gifts, but I might try and put some thought into it. Thanks for the suggestion! Have a fun weekend!

  33. You are my hero !!! I love pecan pie, and all the recipes I have use corn syrup, (we don’t have corn syrup here in South Africa) and I am so pleased you mentioned using maple !!! Yay, I can make this. The idea of the pumpkin is going to be awesome, and so different. And, well the chocolate and bourbon, just a … must have 🙂 Have a great weekend.

    1. Just be glad you don’t have corn syrup! That stuff is so bad for you. We avoid it like the plague. Avoid it like a bad pass in dodge ball. Now as for the salt. I trust you TIeghan. I think you’re on to something. Your body need salt. (and it needs pie.)

  34. We all love your mash up recipes! This has got to be the most delish looking pumpkin and/or pecan pie I’ve ever seen! I really think this should be on my family’s Thanksgving table this year!

  35. YOu honestly need to stop this already, girl!!! I seriously put on weight ever since I started following your blog just by looking at the gosh darn pictures!!! I want a slice of this pie, no, forget the slice, I want it all!!! I don’t like snapchat, to be honest, I much prefer Instagram, and have rather a different opinion of instagram, but maybe because I usually post my everyday life in there, nothing is far too edited, in some posts you can actually see my son’s pajamas covered in food and whatever… and my sometimes dirty dishes in the kitchen, or my clothes hanging to dry further at the back ahahahah. Oh lord, I’m way too unsophisticated!!!

  36. i was wondering where your snaps were! i was kind of bummed out, but all those food network segments made up for it (: