Dress up that pie and try this Bourbon Pumpkin Pie with Toasted Walnuts; you’ll never be satisfied with plain pumpkin pie again!
I’ve always liked pumpkin pie, but for years I didn’t love it — store-bought versions with cardboard crusts and bland fillings left me craving something more. Pecan pie used to be my favorite. Lately I’ve been experimenting to find a pumpkin pie that finally clicks. Enter this Bourbon Pumpkin Pie with Toasted Walnuts — and wow.
This pie combines a flaky crust (use your favorite homemade recipe or a store-bought shell), a rich, creamy pumpkin filling with a touch of bourbon, and a crunchy toasted-walnut topping finished with more bourbon. The contrast of silky filling and crunchy topping makes it feel like the best of everything.
I use brown sugar in the filling and topping — it complements pumpkin and bourbon beautifully and adds depth that white sugar doesn’t. The toasted nuts bring warmth and texture; you can use walnuts or pecans, but toasting them first is essential to release their oils and deepen the flavor.
I first shared a similar version in 2010 with a pecan topping. Since then I’ve become a fan of toasted walnuts and started using them instead. Either nut works, so pick what you prefer. When I recently served this pie to friends, a neighbor who usually doesn’t care for pumpkin pie tried a bite and immediately asked for his own slice. Moments like that are why I cook — nothing beats turning someone onto a flavor they once dismissed.
One dramatic touch is flambéing the bourbon poured over the topping. I tried to photograph the blue flame but decided not to risk anything more than a quick flame — so you’ll see the pie, not my kitchen in flames. If you prefer, heat the bourbon briefly to evaporate some alcohol and pour it over the nuts without igniting it.
If these flavors appeal to you, there’s a related dessert I love: Brown Sugar Pumpkin Cheesecake with Bourbon and Toasted Walnuts. It’s more elaborate but carries the same cozy combination of pumpkin, brown sugar, and bourbon.
I enjoy bourbon in cocktails, but I think it shines in cooking. The caramel notes of brown sugar, the earthy pumpkin, and the warmth of bourbon make a nearly perfect pairing. A small nod of thanks to the folks who gifted a bottle I used for this pie — my rule is simple: a little bourbon for the pie and a small sip for the cook.
More Pumpkin Desserts!
- Pumpkin Roll with Cream Cheese Filling
- Pumpkin Spice Latte Cupcakes with Caramel Sauce
- Pumpkin Bars with Maple Frosting and Toasted Walnuts
- Kahlua Pumpkin Spice Brownies
- Pumpkin Cheesecake with Walnuts
PIN IT! ‘Bourbon Pumpkin Pie with Toasted Walnuts’
Bourbon Pumpkin Pie with Toasted Walnuts
Equipment
- 1 9″ glass pie plate
- Whisk
Ingredients
- 1 pie crust (homemade or store-bought)
For the Filling:
- 16 ounces pumpkin (canned or cooked fresh)
- 2 large eggs
- 1 can evaporated milk
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons bourbon
For the Topping:
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 cup walnuts or pecans, rough chopped and toasted
- 3 tablespoons bourbon
To Flame the Pie (optional):
- 2 tablespoons bourbon
Instructions
- Preheat oven to 425°F (220°C).
To Make the Filling
- Whisk together all filling ingredients until smooth. Pour into the unbaked pie shell.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 45 minutes or until set. Cool completely.
To Make the Topping
- Combine butter and 1/4 cup brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves.
- Add the toasted nuts and 3 tablespoons bourbon, stirring to coat. Spoon the mixture over the cooled pie.
To Flame the Pie (Optional)
- Heat 2 tablespoons bourbon in a small saucepan just until fumes rise (do not boil). Remove from heat, ignite with a match, and carefully pour over the pie. Wait for the flames to die down before serving. Alternatively, simmer the bourbon briefly to burn off some alcohol and pour it over the nuts without igniting.