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

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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

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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.