Ingredients

• 2.5 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 ounce unsalted butter, cold, cubed
• 7 tablespoon ice water
• 15 ounce pumpkin puree
• 0.75 cup granulated sugar
• 0.5 teaspoon salt
• 1.5 teaspoon ground cinnamon
• 0.75 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• 2 eggs, large
• 0.5 cup heavy cream
• 2 tablespoon bourbon whiskey
• 0.5 cup all-purpose flour
• 0.33 cup packed light brown sugar, packed
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1.25 ounce unsalted butter, cold, cubed
• 0.5 cup pecans, chopped

Steps

1. Make the pie crust: In a large mixing bowl, whisk together 2.5 cups flour, 1 tablespoon granulated sugar, and 1 teaspoon salt.
2. Cut 2 sticks cold cubed butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Sprinkle 6 tablespoons ice water over the flour mixture and stir gently with a fork until the dough just comes together; add 1 more tablespoon water only if needed to bring all ingredients together.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C).
6. On a floured surface, roll out the chilled dough to a 12-inch circle and transfer to a 9-inch deep-dish pie dish, allowing excess dough to hang over the edges.
7. Trim excess dough to 1 inch beyond the pie dish edge, then fold the overhang under and crimp the edges decoratively with your fingers or a fork.
8. Prick the bottom of the crust with a fork and line it with parchment paper, then fill with pie weights or dried beans; blind bake for 10 minutes.
9. Remove the parchment and weights, and set the crust aside to cool slightly.
10. Make the pumpkin filling: In a large mixing bowl, whisk together 1 (15 oz) can pumpkin puree, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1.5 teaspoons cinnamon, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg until well combined.
11. Add 2 large eggs and whisk until fully incorporated.
12. Stir in 1/2 cup heavy cream and 2 tablespoons bourbon whiskey until the filling is smooth.
13. Pour the filling into the partially baked crust.
14. Make the streusel topping: In a medium mixing bowl, combine 1/2 cup flour, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
15. Cut 5 tablespoons cold cubed butter into the streusel mixture until it resembles coarse crumbs.
16. Stir in 1/2 cup chopped pecans until evenly distributed.
17. Sprinkle the streusel topping evenly over the pumpkin filling.
18. Bake for 45 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the very center (about 1-inch diameter), and the streusel is golden brown.
19. Remove the pie from the oven and allow it to cool on a cooling rack for at least 2 hours before slicing to allow the filling to set completely.
20. Slice into 10 pieces and serve at room temperature or chilled, optionally with whipped cream.