Ultimate Maple Bourbon Pecan Pie Recipe Perfect for Fall

Posted on August 7, 2025

maple bourbon pecan pie - featured image

Introduction

The aroma of warm pecans, rich maple syrup, and a splash of bourbon wafting through the kitchen is pure autumn bliss. This ultimate maple bourbon pecan pie is more than just a dessert—it’s a celebration of fall flavors in every bite. I first stumbled upon the idea of adding bourbon and maple syrup to pecan pie during a Thanksgiving dinner where the dessert stole the spotlight. Ever since, this recipe has been a staple in my holiday baking lineup.

What makes this pie so special? It’s the perfect balance of sweetness and nuttiness, with a hint of smokiness from the bourbon and the deep, caramel-like undertones of maple syrup. Whether it’s served at a Thanksgiving feast or paired with coffee on a chilly afternoon, this pie is guaranteed to bring comfort and joy to your table. Trust me, once you try it, you won’t go back to plain pecan pie!

Why You’ll Love This Recipe

Rich, Decadent Flavor: The combination of maple syrup and bourbon elevates the classic pecan pie into something extraordinary.
Perfect for Fall: With warm, cozy flavors, this pie screams autumn and is ideal for seasonal celebrations.
Easy to Make: No fancy techniques or hard-to-find ingredients—just straightforward steps for a stunning result.
Crowd-Pleaser: Whether you’re serving family or hosting friends, this pie always gets rave reviews.
Unique Twist: The touch of bourbon adds depth without overpowering, making this pie stand out from traditional recipes.

Honestly, this pie is the kind of dessert that makes people close their eyes in bliss after the first bite. It’s indulgent, beautifully textured, and wonderfully balanced. You’ll find yourself making it for every fall occasion—or just because you’re craving it!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a pie that’s anything but ordinary. Here’s what you’ll need:

For the Filling:

1 cup maple syrup (use pure maple syrup for the best flavor)
1/2 cup brown sugar (light or dark, depending on your preference)
1/4 cup bourbon (optional, but highly recommended for depth)
3 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (toasted for extra flavor, if desired)

For the Crust:

1 store-bought or homemade pie crust (9-inch)
Optional: 1 egg yolk mixed with 1 tablespoon water for an egg wash

If you’re missing bourbon or prefer an alcohol-free version, you can substitute with a splash of vanilla extract or omit it entirely. The pie will still be delicious!

Equipment Needed

You don’t need fancy equipment to make this pie—just a few kitchen basics:

Mixing bowls: For combining the filling ingredients.
Whisk: To ensure a smooth and lump-free filling.
Pie dish: A standard 9-inch pie pan works perfectly.
Measuring cups and spoons: Precision is key for a balanced flavor.
Rolling pin: If you’re making a homemade crust.
Baking sheet: Place under the pie pan to catch any drips and ensure even baking.

Pro tip: If you don’t have a rolling pin, a wine bottle works as a great substitute for rolling out pie dough!

Preparation Method

Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the center.
Prepare the crust: Roll out your pie dough and gently press it into a 9-inch pie pan. Trim the edges and crimp as desired. Chill the crust while you prepare the filling.
Toast the pecans: (Optional) Spread the pecan halves on a baking sheet and toast them in the preheated oven for 5-7 minutes. This brings out their nutty flavor.
Mix the filling: In a large bowl, whisk together the maple syrup, brown sugar, bourbon, eggs, melted butter, vanilla, and salt until smooth.
Layer the pecans: Spread the pecan halves evenly over the chilled pie crust.
Pour the filling: Carefully pour the prepared filling over the pecans, ensuring they are evenly distributed.
Bake the pie: Place the pie on a baking sheet and bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center.
Cool completely: Allow the pie to cool at room temperature for at least 2 hours before slicing. This step is crucial for the filling to fully set.

Tip: If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie crust shield.

Cooking Tips & Techniques

Toasting the pecans: This step is optional but makes a big difference in flavor. Don’t skip it if you have the time!
Don’t overbake: The filling should have a slight jiggle when you take the pie out of the oven. It will firm up as it cools.
Use pure maple syrup: Avoid pancake syrup or artificial substitutes—they won’t deliver the same rich flavor.
Chill the crust: A cold crust helps prevent shrinking or sogginess during baking.
Let it cool completely: Cutting into the pie too soon can result in a runny filling. Patience is key!

Variations & Adaptations

Alcohol-free version: Simply leave out the bourbon and add an extra teaspoon of vanilla extract.
Gluten-free adaptation: Use a gluten-free pie crust to make this recipe suitable for gluten-free diets.
Chocolate twist: Add 1/2 cup of dark chocolate chips to the filling for a decadent chocolate pecan pie.
Seasonal swap: Try replacing half the pecans with walnuts or hazelnuts for a unique flavor twist.
Mini pies: Divide the filling into individual tart pans for adorable single-serving desserts.

One personal favorite variation of mine is sprinkling flaky sea salt on top after the pie cools—it adds a touch of sophistication and balances the sweetness beautifully.

Serving & Storage Suggestions

This pie is best served slightly warm or at room temperature. Here’s how to present and store it:

Serving: Slice the pie into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce takes it to the next level!
Pairing: Enjoy with a cup of coffee, chai tea, or even a bourbon cocktail for an indulgent treat.
Storage: Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days.
Freezing: Wrap the pie tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Pro tip: The flavors deepen after a day in the fridge, making leftovers even more delicious!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown for one slice of pie (based on 8 servings):

Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 5g

The pecans in this recipe are a great source of healthy fats and antioxidants, while the maple syrup provides a natural sweetener. Keep in mind, it’s a treat—not an everyday meal—but it’s one worth indulging in!

Conclusion

If you’re searching for the perfect fall dessert, this ultimate maple bourbon pecan pie is a must-try. It’s rich, flavorful, and easy to customize to suit your preferences. Whether you’re making it for a special occasion or just to savor the season, this pie is guaranteed to impress.

I love how this recipe combines classic comfort with a unique twist. It’s the kind of dessert that warms your heart and brings people together. I hope you give it a try and make it your own—don’t forget to share your thoughts and variations in the comments below!

Happy baking, and may your fall be filled with delicious moments!

FAQs

Can I make this pie ahead of time?

Yes! This pie can be made a day in advance. Just let it cool completely, cover, and refrigerate until ready to serve.

Can I substitute the bourbon?

Absolutely. You can replace the bourbon with vanilla extract or leave it out entirely for an alcohol-free version.

Do I need to toast the pecans?

Toasting is optional but highly recommended—it enhances their flavor and adds a delightful crunch.

How do I keep the crust from burning?

Use aluminum foil or a pie crust shield to cover the edges if they brown too quickly during baking.

Can I freeze pecan pie?

Yes! Wrap the cooled pie tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

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