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

Scale

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)

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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.