What type of pumpkin is best for making Pumpkin Bourbon Crumble Pie?

For Pumpkin Bourbon Crumble Pie, use plain canned pumpkin puree or roast and puree a sugar pumpkin or pie pumpkin. Avoid pumpkin pie filling as it contains added spices and sweeteners, which can affect the flavor balance. Using the right pumpkin ensures a smooth texture and authentic pumpkin flavor in your pie.

Can I leave out the bourbon in the pumpkin pie filling?

Yes, you can omit the bourbon if you prefer a non-alcoholic version. Leaving it out won’t affect the texture of the pie, but the bourbon adds a subtle warmth and complexity to the flavor. You might replace it with a splash of vanilla extract or a bit of maple syrup for added depth.

What can I use instead of sweetened condensed milk in the filling?

If you don’t have sweetened condensed milk, substitute it with 1 cup of heavy cream or a combination of half-and-half and light brown sugar (about 3/4 cup). These alternatives will help maintain the creamy sweetness of the filling while keeping a smooth texture.

Is it okay to use store-bought pie crust for this recipe?

Absolutely, pre-made frozen or refrigerated pie crusts can be used. Just follow the package instructions to pre-bake the crust before adding the filling to prevent sogginess. Using store-bought crust saves time while still delivering great results.

Can I use pumpkin pie spice instead of individual spices in the crumble topping?

You can replace the homemade spice blend with pumpkin pie spice in the crumble topping. Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves, which complement the bourbon and pumpkin flavors well. Adjust the amount to your taste to keep the crumble balanced and flavorful.

Pumpkin Bourbon Crumble Pie Recipe With Spiced Autumn Flavors

Ingredients

– Half recipe all-butter pie dough for a single pie crust

– 1 can (15 oz / 425g) plain canned pumpkin puree

– 1 can (14 oz / 397g) sweetened condensed milk

– 2 large eggs (110g)

– 2 tablespoons (28ml) bourbon or whiskey (optional)

– 1 teaspoon (4g) vanilla extract

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon coarse kosher salt (use half if using table salt)

– 4 tablespoons (56g) unsalted butter

– 1 cup (130g) all-purpose flour, spooned and leveled

– 1/2 cup (80g) dark brown sugar, lightly packed

– 1 teaspoon (4g) baking powder

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon coarse kosher salt (use half if using table salt)

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Instructions

1-Getting Started: First, prepare the pie dough and pre-bake the crust to make it flaky and crisp. Use a pie shield if you notice it browning too fast. While the crust bakes, mix up the filling in a large bowl until it’s smooth and set it aside.

2-Getting Started: Next, melt the butter for the streusel over medium-low heat, then take it off the heat and stir in the flour, brown sugar, baking powder, salt, and nutmeg until it forms a crumbly mix.

3-Baking and Finishing: Once the crust is pre-baked, lower the oven to 375 degrees Fahrenheit (190 degrees Celsius). Pour the filling into the hot crust and sprinkle the streusel topping evenly over it. Bake for 35 to 40 minutes until the streusel turns golden and the filling sets firm.

4-Baking and Finishing: Finally, let the pie cool completely before you slice it. This step helps the flavors settle and makes serving a breeze. For more baking inspiration, try our pumpkin pie brownies for a fun twist on fall treats.

Last Step:

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Notes

🥄 Use plain canned pumpkin puree, not pumpkin pie filling.
🥃 Bourbon is optional but adds rich, buttery flavor; alcohol cooks off during baking.
🍬 Substitute sweetened condensed milk with 1 cup heavy cream or half and half plus 3/4 cup light brown sugar for less sweetness.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice