Maple Bourbon Pecan Pie Recipe – Easy Holiday Dessert Everyone Loves

The moment you catch a whiff of buttery, toasty pecans mingling with sweet maple and a hint of smoky bourbon, you know the holidays are here. Honestly, nothing says festive comfort quite like this maple bourbon pecan pie. I still remember the first time I baked it: the whole kitchen smelled like a cozy cabin in autumn, and I couldn’t keep my family away from the cooling rack! There’s something magical about the way maple syrup and bourbon transform a classic pecan pie into something extra-special—rich, fragrant, and just a little bit grown-up (but still totally family-friendly).

You know, I actually stumbled onto this recipe when I was trying to jazz up my usual dessert lineup for Thanksgiving. The traditional corn syrup version always felt a little one-note to me, so I started swapping in maple syrup for depth and warmth. Then came the bourbon—just enough to add complexity without overwhelming the pie. After dozens of tweaks (and more than a few “research” slices with friends and kids), I finally landed on this version. It’s become a must-make for every holiday gathering, and I love seeing people’s eyes light up when they take their first bite.

Maple bourbon pecan pie isn’t just a dessert; it’s a showstopper. It’s perfect for busy hosts, picky eaters, and anyone who wants to impress without fancy techniques. If you’re looking for an easy holiday dessert that everyone loves, you’ve found it right here. Plus, it’s surprisingly simple—no complicated steps, no hard-to-find ingredients, just pure joy in every slice. I promise, after you make this once, you’ll be hooked!

Why You’ll Love This Maple Bourbon Pecan Pie Recipe

After baking (and taste-testing) this pie more times than I can count, I’m convinced it’s the ultimate holiday treat. Here’s why:

• Quick & Easy: You can whip up this pie in under 20 minutes of prep—perfect for last-minute holiday plans or when you need a dessert in a pinch.
• Simple Ingredients: No specialty store trips needed. Maple syrup, pecans, bourbon, eggs, and basic baking staples are all you need.
• Perfect for Celebrations: Whether it’s Thanksgiving, Christmas, Friendsgiving, or a cozy dinner party, this pie always feels festive and special.
• Crowd-Pleaser: Kids love the gooey filling, adults rave about the maple-bourbon twist, and everyone asks for seconds.
• Unbelievably Delicious: The crust is flaky, the filling is rich and nutty, and the flavor combo is downright irresistible. Seriously, it’s hard not to close your eyes and savor each bite.

What sets this maple bourbon pecan pie apart from the rest? First, there’s no corn syrup—just pure maple for a deep, caramel-like sweetness. The bourbon isn’t overpowering, but it adds a subtle, sophisticated warmth that makes the pie taste homemade and special. I blend the filling just enough to get a silky texture, but leave plenty of pecans whole for crunch. If you’ve ever been disappointed by a runny or overly sweet pecan pie, this will change your mind!

Honestly, this is the pie that gets recipe requests every single year. It’s comfort food with a twist—elevating a classic without losing any of the nostalgia or soul. You can pull it off whether you’re a seasoned baker or just starting out, and you’ll always get that “wow” moment when you slice into it. It’s become my go-to for making the holidays memorable, and I can’t wait for you to experience it too.

What Ingredients You Will Need

This maple bourbon pecan pie comes together with a handful of simple, wholesome ingredients. Most of these are pantry staples, and a few are easy to swap if you’re working with allergies or dietary needs. Here’s everything you’ll need for the ultimate holiday dessert:

• For the pie crust:
  • 1 unbaked 9-inch pie crust (store-bought or homemade; I love using a buttery, all-butter crust for extra flakiness)
• For the filling:
  • 1 cup pure maple syrup (Grade A dark amber; I recommend using a real maple syrup for depth of flavor)
  • 1/2 cup light brown sugar, packed (adds rich caramel notes)
  • 3 large eggs, room temperature (for structure and richness)
  • 1/4 cup unsalted butter, melted and cooled (adds creaminess; use dairy-free margarine if needed)
  • 2 tablespoons bourbon (don’t worry—the alcohol cooks off, leaving just the flavor; you can sub apple cider or omit if needed)
  • 1 teaspoon pure vanilla extract (for warmth and aroma)
  • 1/2 teaspoon salt (balances the sweetness)
  • 2 cups pecan halves (toasted if you want extra flavor; I like to use a mix of whole and chopped for texture)
• Optional for garnish:
  • Whipped cream (homemade or store-bought; coconut whipped cream works for dairy-free)
  • Extra toasted pecans (for topping)
  • Powdered sugar, sifted (for a festive finish)

Ingredient notes: I always use real maple syrup—never “pancake syrup”—for an authentic, rich flavor. If you’re making your own crust, a 50/50 mix of butter and shortening makes it extra flaky (you know, those little tricks you pick up after years of pie baking!). For gluten-free versions, try a pre-made gluten-free crust or use almond flour crust. The bourbon is subtle, but you can substitute it with rum or even skip it if you’re serving little ones. If you want a less sweet pie, reduce the brown sugar by a few tablespoons—it still works beautifully. And if you can, toast your pecans in a skillet for just a few minutes first; the flavor is out of this world!

Equipment Needed

• 9-inch pie pan: Glass, ceramic, or metal all work. I prefer glass for even browning and watching the crust.
• Mixing bowls: At least two—one for the wet ingredients, one for the dry (if making homemade crust).
• Whisk: For blending the filling—makes it silky smooth.
• Measuring cups and spoons: Accurate measuring is key for perfect texture.
• Spatula: Useful for scraping out every last bit of that delicious filling.
• Baking sheet: Place under the pie pan to catch any drips (learned this the hard way after cleaning burnt sugar off the oven floor!).
• Cooling rack: Helps the pie set and keeps the crust crisp.

Alternative options: If you don’t have a pie pan, a cake pan works in a pinch—just adjust baking time slightly. Silicone pie pans are great for easy release, but may brown less. For hand-mixed dough, a fork is fine if you don’t have a pastry blender. Budget tip: thrift stores often have solid pie pans for a steal! Just check for chips or warping. For easy cleaning, line your baking sheet with foil. And if you’re short on bowls or tools, just rinse and reuse between steps—no shame in keeping it simple.

Preparation Method

1. Preheat oven: Set your oven to 350°F (175°C). Place a rack in the lower third of the oven for even baking.
2. Prepare the crust: If using homemade dough, roll it out to a 12-inch (30cm) round on a floured surface. Gently fit into your 9-inch pie pan, trimming and crimping the edges. If using store-bought, just unwrap and fit to the pan. Chill the crust in the fridge while you make the filling.
3. Toast pecans: Optional, but highly recommended. Spread pecans on a baking sheet and toast in the oven for 6-8 minutes until fragrant (watch closely so they don’t burn!). Set aside to cool.
4. Mix the filling: In a large bowl, whisk together 1 cup (240ml) maple syrup, 1/2 cup (100g) light brown sugar, and 3 large eggs until smooth. Add 1/4 cup (60g) melted butter, 2 tablespoons (30ml) bourbon, 1 teaspoon (5ml) vanilla extract, and 1/2 teaspoon (3g) salt; whisk until just combined (don’t overmix or the filling can get foamy).
5. Add pecans: Fold in 2 cups (200g) toasted pecan halves. I like to reserve a handful to arrange on top for a pretty finish.
6. Fill the crust: Pour the maple bourbon pecan filling into the chilled pie crust. Arrange reserved pecans decoratively on top if you want.
7. Bake: Place the pie on a foil-lined baking sheet (to catch drips—trust me, it saves cleanup!). Bake for 50-60 minutes until the filling is set but still slightly wobbly in the center. The edges should be golden and the pecans toasty. If the crust is browning too fast, tent loosely with foil after 30 minutes.
8. Cool: Transfer the pie to a cooling rack. Let it cool completely—at least 2-3 hours—before slicing. This helps the filling firm up and makes for cleaner slices.
9. Serve: Slice with a sharp knife, wiping between cuts for neat pieces. Top with whipped cream and extra pecans if you like. The aroma is absolutely irresistible!

Prep notes: If the filling looks too runny after baking, don’t panic—it will set as it cools. If you notice air bubbles, gently tap the pie pan on the counter before baking. For extra crunch, sprinkle a pinch of flaky sea salt on top before serving. Efficiency tip: You can toast the pecans while the oven preheats, and mix the filling while the crust chills—multitasking at its finest!

Cooking Tips & Techniques

After plenty of pie adventures (and a few flops), I’ve learned some helpful tricks for consistent, delicious results with maple bourbon pecan pie:

• Toast the pecans: Always! It makes a world of difference in flavor and keeps them crunchy even in the filling.
• Watch the oven: Every oven is different—mine runs a bit hot, so I start checking at 45 minutes. The filling should look set at the edges and just a little jiggle in the center. Overbaking leads to tough filling, underbaking means it won’t slice cleanly.
• Use a baking sheet: This pie can bubble over, especially with a generous filling. Always place the pan on a lined sheet—clean-up is so much easier!
• Chill before slicing: Patience pays off—if you cut in too soon, the filling can ooze out. Letting it cool for at least 2 hours (or overnight) gives perfect slices.
• Don’t overmix: Whisk the filling just until smooth. Overmixing can add air, making the top foamy or causing cracks.

Once, I forgot to tent the crust and ended up with a pie that looked more like a toasted marshmallow—lesson learned! If you see the crust browning too quickly, gently cover the edges with foil. For consistency, measure your ingredients carefully, especially the syrup and eggs. If you’re baking with kids, let them help arrange pecans on top—it’s a fun way to get everyone involved (and makes for beautiful presentation). Timing tip: You can make the pie a day ahead—the flavors actually improve as it sits!

Variations & Adaptations

This maple bourbon pecan pie is pretty flexible, so don’t be afraid to put your own spin on it. Here are some favorite variations:

• Gluten-Free: Use a gluten-free pie crust—store-bought or homemade with almond flour. The filling is naturally gluten-free!
• Nut-Free: Swap pecans for toasted pumpkin seeds or sunflower seeds if you’re avoiding nuts (the texture is different, but the pie is still delicious).
• Alcohol-Free: Omit the bourbon and use apple cider or a splash of vanilla for warmth. The pie is just as cozy and kid-friendly.
• Chocolate Maple Bourbon Pecan Pie: Stir in 1/2 cup (85g) dark chocolate chips before baking for a decadent twist (I’ve done this for Valentine’s Day and it’s a hit!).
• Mini Pies: Make individual pies in muffin tins—reduce baking time to 25-30 minutes and watch closely.

I once tried adding a handful of dried cranberries for a tart contrast—totally works! For seasonal flair, swap maple for local honey in spring, or add a pinch of cinnamon or orange zest for winter. If allergies are a concern, always check your bourbon (some brands are made in facilities with allergens). The recipe is forgiving, so customize to suit your crowd. That’s what makes it fun!

Serving & Storage Suggestions

This pie is best served at room temperature or slightly warmed. I love piling on whipped cream and a sprinkle of toasted pecans—it just looks so inviting on a dessert table. For presentation, slice with a sharp knife (the filling is sticky!) and clean the blade between cuts for neat wedges.

Pair maple bourbon pecan pie with hot coffee, chai, or even a scoop of vanilla ice cream if you’re feeling indulgent. For a festive brunch, serve alongside cinnamon rolls and fresh fruit. It’s also a lovely finish to a hearty winter meal—think roast turkey, mashed potatoes, and greens.

• Storage: Keep leftover pie covered in the fridge for up to 4 days. The flavors deepen and meld over time—honestly, it’s even better the next day!
• Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm slices in a 300°F (150°C) oven for 10-12 minutes, or microwave for 15-20 seconds. Don’t overheat or the filling may separate.

Flavor tip: After sitting overnight, the maple and bourbon notes intensify—so if you can, bake it a day ahead for maximum deliciousness. If you’re serving a crowd, make two pies—they disappear fast!

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile per slice (based on 1/8 of the pie):

• Calories: ~420
• Protein: 4g
• Fat: 25g (mainly from pecans and butter)
• Carbohydrates: 48g
• Fiber: 2g

Pecans are packed with healthy fats, vitamin E, and magnesium—great for heart health. Maple syrup provides natural antioxidants, and using real maple keeps things wholesome. This recipe is naturally gluten-free (with the right crust), and you can make it dairy-free by swapping butter. Allergens include nuts, eggs, and dairy, so always double-check if serving a crowd.

Personally, I love that this dessert feels indulgent but isn’t just empty calories. It’s a treat, yes, but also a source of nutrients from the nuts and eggs. That’s my kind of holiday baking!

Conclusion

If you’re looking for a holiday dessert that’s easy, crowd-pleasing, and a little bit unforgettable, this maple bourbon pecan pie is calling your name. The flavors are bold yet comforting, and the recipe is simple enough for anyone to tackle—whether you’re a pro or a pie newbie. I love how this pie brings people together and sparks conversation at the table (plus, it makes your kitchen smell amazing!).

Don’t be afraid to tweak it to fit your tastes—swap the bourbon, add chocolate, or try a gluten-free crust. The beauty of this recipe is that it welcomes your creativity. If you make it, I’d love to hear how it turned out—leave a comment or tag me with your pie photos! Share with friends, pin to your boards, or pass it down as a new family tradition. Happy baking—and happy holidays!

FAQs

Can I make maple bourbon pecan pie without alcohol?

Absolutely! Just omit the bourbon and substitute with apple cider or a splash of extra vanilla extract. The pie will still be delicious and kid-friendly.

How do I know when the pie is fully baked?

Check that the edges are set and the center jiggles slightly when you shake the pan. The filling will firm up as it cools, so don’t worry if the middle looks a bit soft right out of the oven.

Can I use a store-bought crust?

Yes, store-bought pie crust works perfectly for this recipe. If you want a homemade touch, use an all-butter or gluten-free crust.

How long does maple bourbon pecan pie keep?

Stored covered in the fridge, the pie will stay fresh for up to 4 days. For longer storage, freeze tightly wrapped slices for up to 2 months.

What’s the best way to serve maple bourbon pecan pie?

Serve at room temperature or lightly warmed, topped with whipped cream and a sprinkle of toasted pecans. It pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.

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