If you’re anything like me and adore the cozy flavors of fall, you are going to fall head over heels for this Bourbon Brûlée Pumpkin Pie Recipe. It’s not just your everyday pumpkin pie; it blends the rich warmth of bourbon with the creamy, spiced pumpkin filling, all crowned by a perfectly crisp brûlée sugar topping that cracks delightfully with every forkful. Imagine a dessert that brings the best of smooth custard, aromatic spices, and that irresistible caramelized crunch—this pie is pure autumn magic in every bite, perfect for impressing guests or treating yourself.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to create layers of flavor and texture in the pie. Every component has a job to do—from the flaky crust to the creamy filling and the caramelized topping that adds that finishing wow factor.
- All-purpose flour: Forms the flaky, tender base of the pie crust, essential for structure.
- Granulated sugar: Sweetens the crust and filling, plus it’s used for that brûlée topping.
- Salt: Balances sweetness and enhances all the flavors perfectly.
- Eggs: Bind the crust and add richness to the filling.
- White vinegar: A subtle tenderizer that keeps your crust buttery and flaky.
- Unsalted butter: Cold butter pieces create that dream crumbly texture in the crust.
- Canned pumpkin: The star ingredient—smooth, creamy pumpkin that’s pure autumn bliss.
- Sour cream: Adds tanginess and silkiness to balance the spices.
- Bourbon: Brings a smoky, warm depth that elevates this pumpkin pie beyond the ordinary.
- Vanilla extract: Rounds out the flavors with a sweet, fragrant note.
- Ground spices (cinnamon, ginger, nutmeg, cardamom, allspice): Build that classic pumpkin spice profile that fills your kitchen with warmth.
- Maple syrup: Adds natural sweetness and complexity to the custard.
- Heavy cream: Thickens and enriches the filling for a luscious texture.
How to Make Bourbon Brûlée Pumpkin Pie Recipe
Step 1: Prepare the Perfect Pie Crust
Begin by combining flour, sugar, and salt in a food processor, pulsing just to mix. Whisk egg, vinegar, and ice-cold water together separately. Add cold, cubed butter to the flour mixture and pulse until the texture resembles coarse crumbs. Slowly add your wet mixture, pulsing until the dough just comes together. Remember not to overwork it—this keeps your crust tender. Wrap it in plastic wrap and chill for 30 minutes to make rolling easy and keep the butter cold.
Step 2: Blind Bake the Crust
Next, preheat your oven to 375°F. Roll out your chilled dough to fit a 9-inch pie pan, trim the edges neatly, and line the crust with parchment paper. Fill it with pie weights or dried beans to prevent bubbling, then bake for 15 minutes. Remove the weights and parchment, then brush the crust lightly with beaten egg white to create a waterproof barrier that avoids sogginess and gives a subtle shine.
Step 3: Whisk Together the Filling
In a large bowl, whisk eggs with canned pumpkin, sour cream, bourbon, vanilla extract, and all the warming spices until smooth and uniform. In a small saucepan, gently simmer the maple syrup and then whisk in heavy cream. This extra touch enriches the custard and adds a subtle sweetness. Combine the cream mixture with the pumpkin blend, stirring to incorporate every flavorful note.
Step 4: Bake Your Pumpkin Pie to Perfection
Pour the filling into your prepared crust and lower the oven temperature to 350°F. Bake uncovered for 55 to 60 minutes until the pie sets gently and the center jiggles slightly when nudged. This slow bake encourages creamy custard without cracking. Allow the pie to cool completely at room temperature, then refrigerate overnight to let the flavors settle and the texture firm up beautifully.
Step 5: Brûlée the Top for the Signature Crunch
Just before serving, generously sprinkle granulated sugar on top of your chilled pie. Using a kitchen torch, carefully caramelize the sugar until it forms a glossy, crackling brûlée crust. This finishing touch transforms the pie into a show-stopping dessert with irresistible texture contrast that everyone will rave about.
How to Serve Bourbon Brûlée Pumpkin Pie Recipe
Garnishes
A delicate dusting of cinnamon or a few toasted pecan halves look stunning atop the brûlée crust. For an elegant touch, add a dollop of homemade whipped cream flavored with a hint of vanilla or bourbon. These little extras elevate each slice from delicious to spectacular.
Side Dishes
This pie is spectacularly satisfying on its own, but if you want to offer a little something extra, serve with a scoop of cinnamon ice cream or alongside a warm spiced apple compote. These cozy companions balance the pie’s rich creaminess and bring additional seasonal flair to your dessert spread.
Creative Ways to Present
For a festive gathering, serve your Bourbon Brûlée Pumpkin Pie Recipe on a rustic wooden board with autumn leaves or small gourds for ambiance. Try slicing the pie into mini tartlets for bite-sized indulgence or layering pie cubes into parfait glasses with whipped cream and crushed gingersnap cookies for a playful, deconstructed presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or foil and store it in the refrigerator. The pie keeps beautifully for up to 4 days, and the flavors actually deepen after sitting a day or two. Just make sure the brûlée top stays intact when covering.
Freezing
You can freeze the pie either before or after baking. To freeze unbaked pie, wrap securely in plastic and foil and freeze for up to 2 months; thaw in the fridge overnight before baking. For baked pie, wrap well and freeze for up to one month. Thaw overnight in the fridge and re-crisp the brûlée topping just before serving for best results.
Reheating
If you prefer enjoying this pie warm, let it come to room temperature then gently warm in a 325°F oven for 10-15 minutes, but avoid heating too long which can soften the brûlée crust. Re-torch the sugar topping for that signature crackle and serve immediately for the best eating experience.
FAQs
Can I substitute bourbon with another alcohol?
Absolutely! While bourbon adds a lovely warmth and depth, you can substitute with dark rum or brandy for a different but equally delicious flavor. Just keep the amount the same to keep the pie balanced.
What can I use if I do not have a kitchen torch?
If you don’t have a torch, place the sugared pie under a very hot broiler for a few minutes, watching carefully to avoid burning. This can achieve a similar caramelized top but can be less evenly crisp.
Is this pie gluten-free or can it be made so?
This Bourbon Brûlée Pumpkin Pie Recipe uses all-purpose flour, so it’s not gluten-free as written. However, with a suitable gluten-free flour blend designed for baking, you can experiment with the crust to make a gluten-free version.
Can I make this pie dairy-free?
To make this recipe dairy-free, swap the butter for a dairy-free alternative and use coconut cream instead of heavy cream. The texture and flavor might vary slightly, but the pumpkin and bourbon flavors will still shine.
How early can I make this pie before serving?
You can prepare and bake the pie a day or two ahead. Refrigerate after cooling completely and brûlée the sugar topping just before serving to maintain that beautiful crackled texture.
Final Thoughts
There is something truly special about this Bourbon Brûlée Pumpkin Pie Recipe that makes every Thanksgiving or cozy autumn dinner feel a bit more memorable. The way bourbon enhances the pumpkin’s natural creaminess alongside a perfectly torched sugar crust is simply irresistible. I encourage you to try this recipe for your next gathering or any time you want to treat yourself to a slice of seasonal bliss—you won’t regret it!
Print
Bourbon Brûlée Pumpkin Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (including chilling time)
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Bourbon Brûlée Pumpkin Pie that combines the warmth of bourbon, the creaminess of pumpkin, and the crunch of a brûlée topping in every bite. Perfect for impressing guests during fall or holiday celebrations, this pie features a flaky homemade crust, a rich pumpkin and bourbon filling, and a caramelized sugar topping achieved with a kitchen torch.
Ingredients
For the Crust:
- 2 cups sifted Baker’s Corner All-purpose flour
- 1 tablespoon Baker’s Corner Granulated Sugar
- 1 teaspoon salt
- 1 large egg (lightly beaten)
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter (cut into pieces)
- 1 egg white (lightly beaten)
For the Filling:
- 3 large eggs
- 1 15 ounce can Baker’s Corner 100% Pure Canned Pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup Specially Selected 100% Pure Maple Syrup
- 1 cup heavy cream
- 3 tablespoons Baker’s Corner Granulated Sugar (for topping)
Instructions
- Prepare the Crust: Add the sifted flour, granulated sugar, and salt to a food processor and pulse briefly to combine. In a separate bowl, whisk together the egg, white vinegar, and ice cold water. Add the cold butter pieces to the food processor and pulse until the mixture forms coarse crumbs. Gradually sprinkle the egg mixture over the crumbs and pulse until a dough forms. Wrap the dough in plastic and refrigerate for 30 minutes to chill.
- Bake the Crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim any excess dough from the edges. Place parchment paper or pie weights on the crust and bake for 15 minutes to blind bake. Remove weights and parchment, brush the crust with the lightly beaten egg white to give it a golden sheen, and set aside.
- Prepare the Filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, ground cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and fully combined.
- Cook the Maple Cream: In a small saucepan over medium heat, gently simmer the pure maple syrup until slightly thickened, then remove from heat. Slowly whisk in the heavy cream to combine smoothly with the syrup, creating a rich maple cream mixture.
- Combine Filling and Pour: Pour the maple cream mixture into the pumpkin filling and whisk to blend evenly. Pour the combined filling into the partially baked pie crust, smoothing the top.
- Bake the Pie: Reduce oven temperature to 350°F (175°C) and bake the pie for 55-60 minutes, or until the center is mostly set but still slightly jiggly. Remove from oven and allow to cool to room temperature.
- Chill the Pie: Refrigerate the pie overnight to allow it to fully set and develop flavors.
- Brûlée the Topping: Just before serving, evenly sprinkle 3 tablespoons of granulated sugar over the pie surface. Using a kitchen torch, carefully brûlée the sugar until it melts and turns a golden, crisp caramelized crust. Let the sugar harden briefly, then slice and serve.
Notes
- For best results, chill the pie thoroughly overnight before serving to allow flavors to meld and texture to firm.
- Adjust spice levels according to your taste preferences for cinnamon, ginger, nutmeg, cardamom, and allspice.
- Use a kitchen torch carefully when brûléeing the sugar topping to avoid burning.
- The pie crust can be made a day ahead and kept refrigerated to save time on baking day.
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