clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pecan pumpkin pie on plate

Pecan Pumpkin Pie with Bourbon Maple Whipped Cream

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 1 9-inch pie 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



For the pie:

  • 1 homemade or store-bought pie crust, prepared
  • 3 eggs, divided
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 cup granulated sugar, divided
  • 1 teaspoon pumpkin pie spice
  • 1 pinch salt
  • 2/3 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 cups pecan halves, toasted (optional)

For the whipped cream:

  • 1 1/2 cups heavy cream
  • 2 tablespoons maple syrup
  • 1 to 2 tablespoons bourbon
  • 1/2 teaspoon vanilla


  1. Heat oven to 350 degrees F. Press pie crust into bottom and sides of 9-inch pie pan. Flute crust with fingers or press with fork tines.
  2. In medium bowl, whisk 1 egg until lightly beaten. Add pumpkin, 1/3 cup sugar, pumpkin pie spice and salt. Whisk until smooth. Spread mixture evenly in pie crust.
  3. In separate medium bowl, whisk 2 eggs until lightly beaten. Add corn syrup, 2/3 cup sugar, butter and vanilla. Whisk until smooth. Stir in pecan halves. Pour and spread mixture evenly over top of pumpkin mixture in pie crust.
  4. Bake 1 hour until filling is set and pie crust is golden brown (if browns too quickly, cover crust with foil). Set on cooling rack to cool completely.
  5. Meanwhile, make whipped cream: In large bowl or bowl of stand mixer, beat all ingredients on high speed until soft peaks form. Spoon whipped cream over pie slices just before serving.

Keywords: Thanksgiving, Turkey Day