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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/bourbon-brulee-pumpkin-pie-recipe/