Bourbon Brûlée Pumpkin Pie Recipe

Introduction

This Bourbon Brûlée Pumpkin Pie combines the rich flavors of pumpkin and warm spices with a smooth maple cream infusion and a crisp brûlée topping. It’s a perfect autumn dessert that offers a sophisticated twist on the classic pumpkin pie.

Ingredients

• 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 egg wash)
• 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

1. Step 1: Prepare the crust. In a food processor, pulse together sifted flour, sugar, and salt briefly. In a small bowl, whisk the egg, white vinegar, and ice cold water. Add cold butter pieces to the flour mixture and pulse until coarse crumbs form. Gradually sprinkle the egg mixture over and pulse until dough begins to come together.
2. Step 2: Chill the dough. Shape the dough into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes to firm up.
3. Step 3: Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate by folding in half, then unfold and press to fit. Trim edges and crimp decoratively.
4. Step 4: Bake crust. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until lightly golden. Remove weights and parchment. Brush crust lightly with beaten egg white. Lower oven temperature to 350°F.
5. Step 5: Mix filling. In a large bowl, whisk eggs, canned pumpkin, sour cream, vanilla, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth.
6. Step 6: Prepare maple cream mixture. Heat maple syrup in a saucepan to a simmer, cooking for 2–3 minutes until thickened slightly. Remove from heat and slowly whisk in heavy cream for a smooth blend.
7. Step 7: Combine and pour filling. Whisk warm maple cream into pumpkin mixture thoroughly. Pour evenly into baked pie crust.
8. Step 8: Bake pie for 55 to 60 minutes at 350°F, until center is set but slightly jiggly. Cool to room temperature.
9. Step 9: Chill overnight. Refrigerate pie to develop flavors fully.
10. Step 10: Finish brûlée topping. Before serving, sprinkle granulated sugar evenly on top and caramelize with a kitchen torch until golden and crystallized.
11. Step 11: Serve chilled or slightly warmed for a delicious autumn treat.

Tips & Variations

• Use cold butter and ice water to ensure a flaky crust texture.
• For a non-alcoholic version, substitute bourbon with vanilla extract or apple cider.
• Allow the pie to chill fully overnight for best flavor and texture.
• If you don’t have a kitchen torch, place the sugared pie under a hot broiler briefly to caramelize the sugar—watch carefully to prevent burning.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in a microwave or warm oven if desired, but the pie is delicious served chilled. The brûlée topping may soften slightly after refrigeration but will still provide pleasant texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and roll out the crust, then refrigerate or freeze it before baking. Just thaw in the fridge before using and proceed with baking as instructed.

What can I use instead of a kitchen torch?

If you don’t have a kitchen torch, you can place the sugared pie under the broiler for just a few minutes. Watch closely to avoid burning the sugar, and rotate the pie if needed to caramelize evenly.

Bourbon Brûlée Pumpkin Pie Recipe

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★★★★★

5 from 138 reviews

This Bourbon Brûlée Pumpkin Pie offers a sophisticated twist on a classic autumn dessert, featuring a buttery homemade crust, spiced pumpkin filling enriched with bourbon, and a luscious maple cream blend. Finished with a caramelized brûlée topping, this pie combines creamy textures with warm fall flavors for an unforgettable treat perfect for holiday gatherings.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: overnight (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie 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 egg wash)

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

Maple Cream Mixture

• 3/4 cup Specially Selected 100% Pure Maple Syrup
• 1 cup heavy cream

Brûlée Topping

• 3 tablespoons Baker’s Corner Granulated Sugar

Instructions

1. Prepare the crust: In a food processor, pulse together the sifted flour, granulated sugar, and salt briefly. In a small bowl, whisk the egg, white vinegar, and ice cold water. Add cold butter pieces to the flour mixture and pulse until it resembles coarse crumbs. Gradually add the egg mixture while pulsing until dough starts to come together.
2. Chill the dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up and improve texture.
3. Preheat oven and roll out dough: Preheat oven to 375°F. On a floured surface, roll dough to a 12-inch circle to fit a 9-inch pie plate. Fold and transfer dough to the plate. Unfold, press into place, trim excess, and crimp edges decoratively.
4. Bake the crust: Line crust with parchment and pie weights or dried beans to prevent shrinking. Bake for 15 minutes until lightly golden. Remove, brush crust with beaten egg white, and lower oven to 350°F.
5. Mix the filling: In a large bowl, whisk eggs, canned pumpkin, sour cream, vanilla, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and combined.
6. Prepare maple cream mixture: Heat maple syrup in a saucepan to simmer for 2–3 minutes until slightly thickened. Remove from heat and slowly whisk in heavy cream to make a smooth mixture.
7. Combine filling and pour into crust: Whisk warm maple cream mixture into the pumpkin filling until fully incorporated. Pour filling evenly into the baked crust.
8. Bake the pie: Bake at 350°F for 55–60 minutes, until the center is set but slightly jiggly. Remove and cool completely to room temperature.
9. Chill and finish: Refrigerate pie overnight to set flavors. Before serving, sprinkle granulated sugar evenly on top and use a kitchen torch to caramelize it into a golden brûlée crust.
10. Serve: Slice and serve chilled or slightly warmed for a perfect fall dessert with a bourbon-infused twist.

Notes

• Ensure the butter stays cold to achieve a flaky crust.
• You can substitute bourbon with whiskey or omit for a non-alcoholic version.
• Allow the pie to chill overnight for best flavor development and clean slices.
• If you don’t have a kitchen torch, place the sugared pie under a broiler briefly to caramelize the topping, watching carefully.
• Use canned pumpkin, not pumpkin pie filling, for proper sweetness and texture balance.

Keywords: pumpkin pie, bourbon pumpkin pie, brûlée topping, autumn dessert, holiday pie, homemade pie crust, maple syrup dessert