If you’re ready for a pumpkin pie adventure that elevates this fall favorite to dazzling new heights, you have to try the Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe. This delightful dessert brings together a flaky, buttery crust, a richly spiced and creamy pumpkin filling infused with a hint of bourbon, and finishes it all with an irresistible brûléed sugar topping that cracks perfectly with every bite. It’s a spectacular way to make pumpkin pie the star of your seasonal gatherings or cozy nights at home.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing the luscious flavor and texture of this pie. Each component plays a vital role: the crust brings flakiness, the filling balances spice with warmth and creaminess, and the sugar topping adds that stunning crunch and caramelized sweetness.
- 2 cups sifted all-purpose flour: The base of your flaky pie crust, providing structure and tenderness.
- 1 tablespoon granulated sugar: Just enough sweetness in the crust to complement the pumpkin filling.
- 1 teaspoon salt: Enhances flavor and balances sweetness throughout the pie.
- 1 large egg, lightly beaten: Binds the crust dough and adds richness.
- 1/2 teaspoon white vinegar: Helps tenderize the dough and improves flakiness.
- 1/4 cup ice-cold water: Brings the dough together without melting the butter.
- 3/4 cup cold unsalted butter: Cut into pieces for that beautifully flaky, tender crust.
- 1 egg white, lightly beaten: For brushing on the crust to give it a subtle sheen and slight crispness before filling.
- 3 large eggs: The essential custard base for the smooth pumpkin filling.
- 1 (15-ounce) can pure canned pumpkin: The heart of the pie, delivering classic pumpkin flavor and vibrant color.
- 1/4 cup sour cream: Adds a creamy tang to balance sweetness and enhance richness.
- 2 tablespoons bourbon: Brings a warming depth and subtle caramel notes that make this pie truly special.
- 2 teaspoons vanilla extract: Rounds out the spices with gentle sweetness and aroma.
- Spices (cinnamon, salt, ginger, nutmeg, cardamom, allspice): A fragrant medley that captures the essence of fall.
- 3/4 cup pure maple syrup: Simmered and thickened for integrating natural sweetness and complexity.
- 1 cup heavy cream: Whisked into the syrup, adding luscious creaminess and silkiness.
- 3 tablespoons granulated sugar: For sprinkling on top and creating the signature brûlée crust.
How to Make Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe
Step 1: Prepare the Flaky Pie Crust
Begin by combining your flour, sugar, and salt in a food processor and pulse it until everything is just blended. Separately whisk together the egg, vinegar, and cold water—these help create a tender dough without overworking it. Toss cold butter cubes into the flour mixture and pulse until the texture resembles coarse crumbs. Slowly add your liquid mixture, pulsing just until the dough comes together. Wrap the dough in plastic and chill it for 30 minutes; this chilling phase ensures a flaky crust that won’t shrink.
Step 2: Blind Bake the Crust
After chilling, roll out the dough into a 12-inch circle and carefully line your 9-inch pie plate. Trim and create a decorative edge by folding the edges over and pressing with your fingers or a fork for a charming rustic look. Cover the crust with parchment paper and pie weights or dried beans to prevent bubbling. Bake at 375°F for 15 minutes until the crust is lightly golden. Once out of the oven, gently brush an egg white wash on the crust surface to seal it and help it stay crisp after adding the filling. Lower your oven temperature to 350°F to prepare for the next step.
Step 3: Mix the Pumpkin Filling
In a large bowl, whisk together the eggs, pure pumpkin, sour cream, bourbon, vanilla, and all the warming fall spices plus salt. This fragrant mix is the soul of the pie, combining creamy texture with the spicy sweetness we all crave. Meanwhile, heat your maple syrup in a saucepan until it simmers and thickens slightly. Then, remove from heat and stream in the heavy cream while whisking to form a smooth, rich custard enhancer. Pour this luscious liquid into the pumpkin mixture and stir well to combine everything evenly.
Step 4: Bake the Pumpkin Pie
Pour the filling into your pre-baked crust and bake for 55 to 60 minutes. The key to perfect texture is that the center should still jiggle barely when you gently shake the pie pan – this prevents the filling from overcooking and becoming dry. Let the pie cool completely at room temperature, then refrigerate overnight to set the custard fully and develop flavors.
Step 5: Create the Iconic Crunchy Sugar Top
Just before serving, sprinkle an even layer of granulated sugar over the chilled pie surface. Use a kitchen torch to melt and brûlée the sugar, moving the flame evenly to caramelize until golden and crisp. The final product is that stunning crunchy sugar top that cracks perfectly, adding delightful texture and a beautiful glossy finish to your Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe.
How to Serve Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe
Garnishes
To complement the pie’s rich flavors and gorgeous crunchy top, try topping each slice with a dollop of freshly whipped cream flavored lightly with cinnamon or a drizzle of bourbon-infused caramel sauce. Toasted pecans or candied ginger bits also add an unexpected burst of texture and taste.
Side Dishes
Serve this decadent pie alongside a spicy chai latte, strong black coffee, or a smooth glass of dessert wine like a late harvest Riesling. For a festive spread, pair it with warm spiced nuts or a scoop of vanilla bean ice cream – the contrast between hot pie and cold ice cream is pure joy in every bite.
Creative Ways to Present
If you want to impress guests with style, serve individual mini versions of the Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe in ramekins. Torch the tops tableside for a fun interactive experience. Alternatively, add edible gold leaf or a sprinkle of edible glitter to highlight the caramelized sugar crust for a dazzling holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store leftover pie covered loosely with plastic wrap or in an airtight container in the refrigerator for up to four days. The custard firmens in the fridge, making slices easier to cut and perfect for savoring later without losing any flavor or texture.
Freezing
Although freezing can affect the texture of custard pies, you can freeze unbrûléed pie wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator before applying the brûlée sugar topping just before serving to retain that signature crackly sugar crust.
Reheating
To enjoy leftovers warm, place slices on a baking sheet and heat in a preheated 325°F oven for about 10 minutes. This warms the filling gently without melting the crunchy sugar topping if you have already brûléed it. Alternatively, briefly torch the top again for freshly caramelized sugar.
FAQs
Can I use fresh pumpkin instead of canned for this Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe?
Yes, you can! Just roast and puree your fresh pumpkin ahead of time. Make sure to cook off excess moisture by simmering the puree to avoid a watery filling.
How important is the bourbon in this recipe?
Bourbon adds a warm, complex depth to the pumpkin filling, complementing the spices beautifully. If you prefer, substitute with vanilla extract or an extra splash of maple syrup, but the bourbon really makes this pie special.
What if I don’t have a kitchen torch for the brûlée sugar top?
If you lack a torch, you can place the sugared pie briefly under a broiler, keeping a close eye to avoid burning. However, a torch offers the best control for even caramelization.
Can I make the crust gluten-free?
Absolutely. Use a gluten-free all-purpose blend designed for baking, and chill the dough well to maintain structure. Adjust liquids as needed for texture.
How far ahead can I prepare this pie?
This pie is perfect to prepare a day in advance. Bake, cool, refrigerate overnight, and brûlée just before serving to keep the crunchy sugar top fresh and crisp.
Final Thoughts
There’s something magical about the cozy spices, creamy texture, and that dramatic crunchy sugar top that makes the Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe an unforgettable dessert. Whether for Thanksgiving, a holiday gathering, or any day you want to celebrate autumn flavors, this pie promises smiles and compliments with every slice. Trust me, you’re going to want this recipe in your baking playbook for years to come.
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Bourbon Brûlée Pumpkin Pie with Crunchy Sugar Top Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 1 9-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bourbon Brûlée Pumpkin Pie combines a flaky, tender crust with a luscious creamy pumpkin filling infused with warming spices and rich bourbon. The crowning glory is a crunchy, caramelized sugar topping brûléed just before serving, creating a delightful contrast of textures and flavors. Perfect for cozy fall gatherings or holiday celebrations, this pie elevates traditional pumpkin dessert to a new level of indulgence.
Ingredients
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 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white, lightly beaten (for brushing)
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 brûlée topping)
Instructions
- Prepare the crust: In a food processor, combine flour, sugar, and salt and pulse just to mix. In a small bowl, whisk together the egg, vinegar, and ice water. Add the cold butter pieces to the food processor and pulse until only small coarse crumbs remain. Gradually sprinkle the egg-water mixture over the flour and pulse until the dough begins to come together. Remove the dough and form into a ball; wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Blind bake the crust: Preheat the oven to 375°F (190°C) after the dough chills. Roll the dough out to a 12-inch circle to fit a 9-inch pie plate. Gently transfer to the pie plate, trimming edges and crimping decoratively as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden. Remove from oven, discard weights and parchment, then brush lightly with egg white wash. Reduce oven temperature to 350°F (175°C).
- Make the pumpkin filling: In a large bowl, whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and combined. In a small saucepan, heat the maple syrup over medium heat until simmering. Allow to simmer gently for 2 to 3 minutes until slightly thickened. Remove from heat and gradually whisk in heavy cream until fully incorporated.
- Combine and bake the pie: Whisk the warm maple cream mixture into the pumpkin mixture until well combined. Pour the filling into the prepared pie crust. Bake at 350°F (175°C) for 55 to 60 minutes until the edges are set and the center jiggles slightly when shaken. Remove from oven and cool completely on a wire rack.
- Chill the pie: Refrigerate the cooled pie overnight to allow flavors to meld and filling to fully set.
- Brûlée the sugar topping: Just before serving, sprinkle an even layer of granulated sugar over the top of the pie. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden brûlée crust. Allow to harden briefly, then slice and serve immediately.
Notes
- For a flakier crust, keep all ingredients and utensils cold and handle dough minimally.
- If you do not have a kitchen torch, you can place the sugared pie briefly under a broiler but watch carefully to prevent burning.
- Pie weights or dried beans prevent crust from puffing during blind baking.
- Refrigerating the pie overnight enhances flavor and texture.
- Adjust bourbon amount according to preference or substitute with vanilla extract for a non-alcoholic version.
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