Bourbon Pumpkin Pie

with PECAN STREUSEL

🍁 When I think of Autumn baking, I think of American classics that are celebrated during β€˜Fall’, but especially during Thanksgiving festivities. Although it is true that we don’t have Thanksgiving here in Italy, or in Australia where I grew up, I don’t feel we should be missing out on so many wonderful recipes, sweet and savoury! Some of the first things that come to mind when I say goodbye to Summer and welcome Autumn with open arms are pumpkin, pecans, walnuts and warm spice such as cinnamon, nutmeg, ginger and cloves. 🍁

🍁🍁🍁 This year I have taken a classic and welcomed a twist. It’s the first time I’ve added Bourbon to Pumpkin Pie, but after discussing recipes with many Americans on my food tours, they all seem to rave about this addition. I love a streusel added to anything so a Pecan streusel seemed to me the perfect partner to the Pumpkin Pie. 🍁 You can definitely taste the Bourbon, and I was surprised how dominant it is actually. I like it but if you are worried about this, then I suggest adding a little less than what is written in the recipe. 🍁🍁🍁

Leftover pastry was used to make decorations that were placed on pie once it had been baked.

🍁🍁🍁 The Ingredients & Method for this recipe can be found here: http://tonibrancatisano.com/index.php/2018/11/02/bourbon-pumpkin-pie-with-pecan-streusel/ 🍁🍁🍁

TONI BRANCATISANO www.tonibrancatisano.com #stellerstories #stellerfood #foodanddrink #foodphotography #foodphoto #fallfood #fall #stellerrecipes

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