Bourbon Pumpkin Pie With Pecan Struesel

Name: Bourbon Pumpkin Pie With Pecan Struesel
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 10-inch pie, 8 serving(s)
Ingredients: 3/4 cup unsalted butter, at room temperature; 1 cup dark brown sugar, packed; 1/2 cup all-purpose flour; 1/2 cup pecan halves; 1 1/4 cups canned pumpkin puree; 3 large eggs, separated; 1 1/2 tablespoons cornstarch; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg, freshly grated; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup Bourbon; 1 pie crust, pre-made

Submitted by Raquel Grinnell

"From Food & Wine, posting for safekeeping. I'm not a huge pumpkin pie fan, but I love bourbon and streusel... so here's a pie where hubby and I can compromise! Prep time includes pre-baking of pie crust."

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Ready In:: 2hrs
Ingredients:: 14
Yields:: 1 10-inch pie
Serves:: 8

ingredients

³⁄₄ cup unsalted butter, at room temperature
1 cup dark brown sugar, packed
¹⁄₂ cup all-purpose flour
¹⁄₂ cup pecan halves
1 ¹⁄₄ cups canned pumpkin puree
3 large eggs, separated
1 ¹⁄₂ tablespoons cornstarch
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg, freshly grated
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon salt
¹⁄₂ cup milk
¹⁄₄ cup Bourbon
1 pie crust, pre-made

directions

Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
Pour the custard into the baked pie crust (pre-bake according to package directions). Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
The pie can be refrigerated overnight. Serve with sweetened whipped cream.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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