If you’re ready to elevate your pumpkin pie game, then this Bourbon Brûlée Pumpkin Pie Recipe is going to become your new dessert obsession. Imagine that perfect slice combining the rich creaminess of pumpkin filling, a warming hint of bourbon, and a crisp, caramelized brûlée topping that cracks delightfully with every bite. This pie is not just any pumpkin pie; it’s a showstopper that blends tradition with a little extra sparkle, perfect for holiday dinners or anytime you want to impress without fussing. Trust me, once you try this Bourbon Brûlée Pumpkin Pie Recipe, you’ll wonder how you ever settled for less.
Ingredients You’ll Need
This pie brings together simple yet essential ingredients that work harmoniously to create the perfect texture, flavor, and look. Each one has its role, whether it’s the flaky, buttery crust or the luscious pumpkin filling with subtle spice and bourbon warmth.
- Baker’s Corner All-purpose flour (2 cups, sifted): The foundation for the perfect tender, flaky crust.
- Baker’s Corner Granulated Sugar (tablespoon for crust, plus 3 tablespoons for topping): Adds the right touch of sweetness to both crust and brûlée finish.
- Salt (1 teaspoon for crust, plus 1/2 teaspoon in filling): Balances and enhances all the flavors beautifully.
- Egg (1 large + 1 egg white): Provides structure to the crust and a glossy finish when brushed on before baking.
- White vinegar (1/2 teaspoon): Keeps the crust tender and light without compromising flakiness.
- Ice cold water (1/4 cup): Brings the dough together without melting the butter.
- Cold unsalted butter (3/4 cup, cut into pieces): Key for that crumbly, melt-in-your-mouth crust texture.
- Large eggs (3 for filling): Help the filling set with a silky, custardy consistency.
- Baker’s Corner 100% Pure Canned Pumpkin (15 ounces): The rich, creamy heart of the pie.
- Sour cream (1/4 cup): Adds tang and smoothness to the pumpkin mix.
- Bourbon (2 tablespoons): Brings warmth and a subtle complexity that takes this pie to the next level.
- Vanilla extract (2 teaspoons): Enhances and rounds out the spice flavors.
- Ground cinnamon (1 teaspoon): Warm, familiar spice essential for classic pumpkin flavor.
- Ground ginger, nutmeg, cardamom, allspice (various small amounts): Create a nuanced aromatic profile that is rich but balanced.
- Specially Selected 100% Pure Maple Syrup (3/4 cup): Adds a natural sweetness and depth when simmered with cream.
- Heavy cream (1 cup): Makes the filling luscious and velvety smooth.
How to Make Bourbon Brûlée Pumpkin Pie Recipe
Step 1: Prepare the Crust
Start by combining your flour, sugar, and salt in a food processor to evenly mix these dry ingredients. Then whisk together the egg, vinegar, and icy cold water – this cold mixture helps keep the butter from melting. Add the cold butter pieces to the mix and pulse until you get pea-sized crumbs. Slowly sprinkle in the egg-water mix and pulse just until the dough forms a ball. Wrap your dough in plastic wrap and refrigerate for about half an hour; this chilling step is crucial for a crust that bakes up perfectly flaky and tender.
Step 2: Blind Bake the Crust
Before tackling the filling, preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface until it’s about 12 inches wide and transfer it to a 9-inch pie plate. Trim any excess dough and crimp the edges for a pretty finish. Line the crust with parchment paper and baking weights or dried beans to keep it from puffing up, then bake for 15 minutes. After that, carefully remove the weights and parchment, brush the crust with beaten egg white, and return it to the oven for a few more minutes to develop a slight sheen and seal the crust for the creamy filling.
Step 3: Make the Pumpkin Filling
In a large bowl, whisk the eggs, canned pumpkin, sour cream, bourbon, and vanilla together until smooth. Stir in the ground cinnamon, ginger, nutmeg, cardamom, allspice, and salt to layer those spicy notes. In a small saucepan, bring the maple syrup to a simmer, then whisk in the heavy cream. Slowly drizzle this warm maple cream mixture into the pumpkin mixture while whisking to blend everything seamlessly.
Step 4: Bake the Pie
Pour your luscious pumpkin filling into the pre-baked crust and slide the pie into the oven set at 350°F. Bake for 55 to 60 minutes or until the edges are set but the center still jiggles slightly—this ensures a creamy texture after cooling. Let the pie cool at room temperature before chilling it overnight; this rest time helps flavors to meld and the filling to firm up beautifully.
Step 5: Create the Brûlée Topping
Right before serving, sprinkle the top of the chilled pie evenly with the remaining granulated sugar. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep golden brown with that signature crackly crust. This brûlée finish is what makes this Bourbon Brûlée Pumpkin Pie Recipe truly shine, adding a delightful texture contrast and a rich caramel flavor.
How to Serve Bourbon Brûlée Pumpkin Pie Recipe
Garnishes
Topping your slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream will complement the brûlée crust’s sweetness perfectly. Toasted pecans or a light dusting of cinnamon can add a little crunch and extra warmth with every bite.
Side Dishes
This pie pairs wonderfully with a cup of strong coffee or a spiced tea, rounding out the deep autumn flavors. If serving at a holiday feast, a simple roast turkey or ham alongside can keep your dessert the grand finale without competing flavors.
Creative Ways to Present
For a festive touch, serve individual mini Bourbon Brûlée Pumpkin pies in small tart pans or ramekins topped with a caramel drizzle. Another fun idea is to layer a slice with candied ginger or bourbon-infused whipped cream to really highlight that signature flavor of the pie.
Make Ahead and Storage
Storing Leftovers
Cover your leftover pie tightly with plastic wrap or foil and refrigerate it for up to 4 days. Chilling helps the flavors deepen and the filling stay firm. Remember, the brûlée topping can soften a bit, but it will still taste amazing.
Freezing
You can freeze this pie for up to 2 months by wrapping it securely in several layers of plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving, then carefully re-crisp the brûlée topping with your kitchen torch if needed.
Reheating
If you prefer your pie slightly warm, reheat slices gently in a low-temperature oven (around 300°F) for about 10 to 15 minutes. Avoid microwaving, as it can make the crust soggy and diminish the crunch of the brûlée.
FAQs
Can I make the pie without bourbon?
Absolutely! While bourbon adds a lovely warmth and depth, you can substitute it with vanilla extract or an equal amount of apple cider for a non-alcoholic version that still tastes fantastic.
What type of pumpkin should I use?
This recipe calls for canned 100% pure pumpkin, which gives a smooth, consistent texture. If you prefer fresh, roast and puree your own pumpkin, but make sure to drain any excess moisture for the best filling consistency.
How do I get the brûlée topping perfectly crispy?
Use a kitchen torch for best results. Sprinkle an even layer of granulated sugar, then heat just until the sugar bubbles and turns golden. Avoid overheating or the sugar will burn rather than caramelize.
Can I prepare this pie in advance?
Yes! The pie actually improves with time. Prepare and bake it a day or two ahead, chill it overnight, then brûlée the topping right before serving to keep that crisp sugar crackle.
Is this recipe suitable for vegetarians?
Yes, this Bourbon Brûlée Pumpkin Pie Recipe is vegetarian-friendly as it contains no meat or gelatin. All ingredients are plant-based except eggs and dairy, which many vegetarians consume.
Final Thoughts
Sharing this Bourbon Brûlée Pumpkin Pie Recipe feels like passing along a little slice of joy. With its velvety filling, perfectly flaky crust, and that spectacular brûlée finish, it’s a dessert made for cozy moments and celebrations alike. Whether it’s a holiday tradition or simply a treat to savor on a crisp evening, I encourage you to give this recipe a try. You’ll be surprised at how effortless it is and how wonderfully it fills your kitchen with warm, inviting aromas. Get ready to make this pie a beloved staple in your dessert repertoire!
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 beautifully combines the warm, aromatic flavors of bourbon and pumpkin with a creamy filling and a crisp brûlée topping. This 9-inch pie features a flaky homemade crust, a spiced pumpkin custard, and a caramelized sugar finish achieved with a kitchen torch. Perfect for festive occasions or impressing guests with a sophisticated twist on classic pumpkin pie.
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
Instructions
- Prepare the crust dough: Add the all-purpose 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 flour mixture and pulse until coarse crumbs form. Slowly sprinkle the egg-water mixture over the crumbs while pulsing until the dough begins to come together. Wrap the dough in plastic and refrigerate for 30 minutes to chill and firm up.
- Blind bake the crust: Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface and transfer it into a 9-inch pie plate. Trim any excess dough from the edges. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Brush the crust with the lightly beaten egg white to seal it and bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.
- Prepare the pumpkin filling: In a large mixing bowl, whisk together the eggs, canned pumpkin, sour cream, vanilla extract, bourbon, salt, and all the spices—cinnamon, ground ginger, nutmeg, cardamom, and allspice—until smooth and well combined.
- Heat and combine maple syrup and cream: In a small saucepan, gently simmer the pure maple syrup until warm but not boiling. Remove from heat and gradually whisk in the heavy cream until fully incorporated. Allow to cool slightly before combining with the pumpkin mixture to prevent scrambling the eggs.
- Combine and bake the filling: Pour the warm maple syrup and cream mixture into the pumpkin egg mixture, whisking to combine thoroughly. Pour this filling evenly into the pre-baked pie crust. Reduce the oven temperature to 350°F (175°C) and bake the pie for 55-60 minutes, or until the filling is mostly set with a slight wobble in the center. Remove from oven and let cool completely on a wire rack.
- Chill the pie: Refrigerate the cooled pie overnight to allow the flavors to meld and the filling to fully set for easier slicing and optimal texture.
- Brûlée the topping: Just before serving, sprinkle an even layer of granulated sugar over the surface of the chilled pie. Use a kitchen torch to carefully caramelize the sugar, moving the flame in small circles until the sugar melts and turns a golden brown, creating a crisp brûlée topping. Let the sugar harden for a minute before slicing and serving.
Notes
- Chilling the pie overnight is crucial for firm slices and to enhance flavors.
- Use a kitchen torch with caution and keep it moving to avoid burning the sugar.
- Adjust spice quantities to your personal taste preferences for a milder or spicier flavor profile.
- For best results, use cold butter and keep ingredients chilled when making the crust.
- Maple syrup adds natural sweetness and depth; do not substitute without altering the recipe.
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