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

Scale

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)

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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.