Bourbon-Pecan Pumpkin Butter Pie

Thursday, November 26, 2009
HAPPY THANKSGIVING! This is one of the pies we are having today. I saw Pecan Pumpkin Butter at Williams-Sonoma and decided to try it in a pie for Thanksgiving. I embellished the pie crust with leaves - I used my Creative Cutters from Pampered Chef. The pie was very easy to make and smelled wonderful while it was baking. I'll let you know how it was tonight!

Bourbon-Pecan Pumpkin Butter Pie
(Printable Recipe)

4 eggs
2 cups (about 1 1/3 jars) pecan pumpkin butter
1 3/4 cups plus 1 Tbs. evaporated milk
3 Tbs. bourbon
1 prebaked and cooled deep-dish piecrust
Whipped cream for serving

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)

In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

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  1. Now if that doesn't get me in the Thanksgiving mood first thing on Thanksgiving Day, nothing will. Beautiful Pie, Happy Thanksgiving.

  2. SOunds good. How did it taste? Btw, I love the addition of maple leaves around your pie crust.