Bourbon Brownie Pumpkin Pie Recipe

      10 Servings

Ingredients

For the Brownie Layer:
  • 12 ounces Semisweet Chocolate Chips
  • 1/2 cup Unsalted Butter
  • 3/4 cup Unrefined Cane Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 large Eggs, Room temperature
  • 1/2 cup Unbleached All-Purpose Flour
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1/2 teaspoon Salt
For the Pumpkin Layer:
  • 1 cup Pumpkin Puree, Not pumpkin pie filling
  • 1 cup Heavy Cream
  • 1 large Egg, Room temperature
  • 2 ounces Bourbon
  • 1/3 cup Light Brown Sugar, Packed
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt
For the Pecan Topping:
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Pure Maple Syrup
  • 4 tablespoons Unsalted Butter
  • 1 cup Pecan Halves
  • 1/4 cup Heavy Cream
  • 1 ounce Bourbon
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Salt

Directions

Heat your oven to 350°F and line a rimmed baking sheet with foil (for spill overs).

Melt the chocolate and butter either in a double boiler or in 30-second increments in your microwave, then stir in the sugar, vanilla, eggs, flour, cocoa powder, and salt.

Grease a 9-inch deep dish pie pan or two standard size pie pans and pour 3/4 of the brownie in the pie pan (if using two, divide accordingly). Bake the brownie for 20 minutes in the pre-heated oven placed on top of the baking sheet.

While the brownie is baking prepare the pumpkin pie filling. In a medium bowl whisk together the pumpkin, heavy cream, egg, brown sugar, pumpkin spice and salt. Remove the brownie from the oven and carefully pour in the filling making sure not to overfill the pie. Take the remaining brownie and drop spoonfulls on the top of the pie, then swirl with a butter knife. Place the pie on the baking sheet back in the oven to bake for 35-40 minutes or until completely set in the center.

Let the pie cool completely before preparing the topping. At this point the pie can be made ahead of time and kept at room temperature for 1 day or in the refrigerator for a longer duration.

When ready to serve make the pecan topping by adding the brown sugar, maple syrup, butter, and pecans to a sauté pan over medium heat. Stir until the sugar has dissolved completely and the mixture has come to a boil. Stir in the heavy cream, bourbon, vanilla extract, and salt and bring back up to a boil. Cook for about 2-3 minutes until the sauce is nice and thick. Turn off the heat and let cool for about 10 minutes before spooning on top of the pie or serving on the side. 

Sign Up for Weekly Personalized Recipes. FREE!

Recommended

Published:
Author:
Category:
Boozy Desserts
Tags:
, , , , , , , , ,
Related Recipes:
Boozy Dessert Recipes, Pie Recipes, Dessert Recipes, Fall Recipes, Thanksgiving Recipes, Pumpkin Recipes, Bourbon Recipes, Chocolate Recipes, Party Food Recipes, Pecan Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Resting:
Total Time:
Related Post:
Published:
Author: Susan Palmer
Recipe Yields: 10 servings
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 325 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 344
Calories 671

% Daily Value*
66%
Total Fat 43g
108%
  Saturated Fat 22g
14%
Sodium 336mg
21%
Total Carbohydrate 64g
4%
  Dietary Fiber 4g
  Sugars 52g
11%
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.