Bourbon With Pecan Struesel

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup pecan halves
• 1 1/4 cups canned pumpkin puree
• 3 large eggs, separated
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup bourbon
• 1 pie crust, pre-made

Recipe

• 1 preheat the oven to 350°. in a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. stir in the pecans.
• 2 in a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
• 3 in a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
• 4 pour the custard into the baked pie crust (pre-bake according to package directions). sprinkle the pecan streusel on top. bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. let cool and serve.
• 5 the pie can be refrigerated overnight. serve with sweetened whipped cream.