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Triple Layer Brown Butter Bourbon Pecan, Pumpkin & Buttered Rum Cheesecake Pie

Updated: Sep 8, 2021

This 2 pie recipe includes a bonus...

The holiday season is upon us. It is time to begin the planning of our dinner menus to celebrate with our family & friends. I've always found the best part of the holiday season to be the time honored family recipes passed down through the generations. However, in my family, when it comes to dessert we often count on the local baker for our pies. This year will be different with this recipe & I hope it will be for your family too with this delicious pie recipe.

The 1st time I made this recipe I gave my neighbors ½ of a pie. The husband told me it was so delicious that he told his wife he dropped on the floor. That way he didn't have to share it with her & he ate it all. Remember, this pie is meant to be shared, so it will make two 9" pies. One for your family & one to give.

Also, there is no need to make your own crust unless you want too... store bought deep 9" pie crusts will work just fine as well.



  • 2½C all-purpose flour

  • ½tsp salt

  • 1C butter, chilled and diced

  • ½C ice water


  • ¼C dark rum

  • 2 8-ounce packages cream cheese, room temperature

  • ¾C sugar

  • 2 large eggs

  • ½tsp ground cinnamon

  • ½tsp ground nutmeg

  • ¼tsp ground allspice

  • 3TBSP whipping cream

  • ½tsp almond extract


  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground allspice

  • 2 eggs

  • 1 (15oz) can pumpkin puree

  • 1 (12fl oz) can evaporated milk


  • 3 eggs, lightly beaten

  • ½C granulated sugar

  • ½C light brown sugar

  • ½C light corn syrup

  • ⅓C salted butter, melted

  • 3TBSP of apple bourbon

  • 1tsp vanilla extract

  • ¼tsp salt

  • 2½C coarsely chopped pecans

(whole pecans can be used if preferred)


  • 1C graham cracker crumbs

  • ¼C white sugar

  • ¼C salted butter, melted

  • 2 dash of ground cinnamon

Final ingredient for all parts, a whole lotta love, you have to bake from the heart.


  • Combine flour & salt in a large bowl.

  • Cut the in chilled butter into the mixture until it resembles coarse crumbs.

  • Mix in water a little at a time until mixture forms a ball.

  • Put in gallon size zipper bag or wrap in plastic wrap & refrigerate for at least 4 hours.

  • Take out of fridge & unwrap...

  • Divide the dough in half

  • Roll out dough to fit your two deep 9 inch pie pans.

  • Place crust in the pans & press the dough into the bottom & sides of the pie pans evenly.

  • Place pans in refrigerator & continue.


  • In a small sauce pan bring rum to a simmer reducing it to approximately 3 TBSP, set to the side to cool.

  • Using an electric mixer, beat cream cheese on low speed until smooth.

  • On low speed gradually add in sugar.

  • On low add eggs 1 at a time. After each egg is mixed in scrape down the sides of bowl.

  • Beat in cream & almond extract, followed by spices & the cooled rum. Beat until jist combined.

  • Remove crusts from refrigerator & add 2C of filling to each crust. Then return to refrigerator.

  • Reserve extra filling in bowl & refrigerate.


  • Combine sugar, salt, cinnamon, ginger & allspice in a mixing bowl.

  • Beat in the eggs lightly, then mix in pumpkin. Gradually add in the evaporated milk.

  • Remove crusts from refrigerator & slowly pour 2C of pumpkin mixture over cheesecake layer & return to the refrigerator.

  • Add extra filling to the extra filling from the cheesecake layer & return to refrigerator.


  • Preheat the oven to 350°

  • Mix together either by hand or slowly with an electronic mixer eggs, sugar, corn syrup, butter, bourbon, vanilla & salt until well blended.

  • Remove pies from refrigerator.

  • Spread the pecans evenly on top of pumpkin layer & pour ½ of the mixture over them slowly.

  • Place pies on center rack & bake for 45 to 55 minutes, until just set around the edges, but still a bit loose in the center. It'll finish setting as it cools.

  • Place pies on a rack to cool.

  • Slice, serve & enjoy.

BONUS: Pumpkin Cheesecake

  • Preheat oven to 325

  • Mix all ingredients together until well blended.

  • Press into either an 8" springform pan or a 9" standard pie pan.

  • Pour remaining cheesecake-pumpkin mixture over the graham cracker crust.

  • If you have any of the pecan layer leftover, feel free to layer it over the cheesecake-pumpkin layer.

  • Bake for 35-40 minutes on center rack.

  • Cool completely then put in the refrigerator for a minimum of 3 hours before serving.


  • Take your time & be patient.

  • Put a piece of foil on bottom of oven in case of bubble over.

  • Play your favorite music playlist while in the kitchen.

  • Have your toothbrush handy, it's sweet, but worth every calorie.

  • Once again, store bought crusts will work just fine if they are deep 9".


All values are approximate.

Calories 612, Protein 22g, Carbohydrates 125g, Fat 45g, Sodium 365g, & Cholesterol 100.


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