Introduction

This Bourbon Brûlée Pumpkin Pie is a delightful twist on a classic favorite. Infused with warm spices and a hint of bourbon, it features a crisp, buttery crust and a smooth pumpkin filling finished with a caramelized brûlée topping. Perfect for holiday gatherings or any cozy occasion.

The image shows a pie with a golden-brown crust that has a scalloped edge. The top layer of the pie is a glossy, caramelized mixture with a crunchy texture, with small bits of nuts or crumble spread evenly across the surface. One slice is cut out, revealing a smooth, amber-colored filling underneath the crunchy topping. The pie is placed on a white plate sitting on a white marbled surface. Around the pie, there are small pumpkins in orange and white colors, green eucalyptus leaves, and a clear glass filled with a light brown drink. A slice of the pie is served on a small white plate in the bottom part of the image. Photo taken with an iphone --ar 4:5 --v 7

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 brushing)
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

Step 1: Make the crust dough by adding the flour, granulated sugar, and salt to a food processor. Pulse just until combined. In a small bowl, whisk together the egg, white vinegar, and ice cold water.
Step 2: Add the cold butter pieces to the food processor and pulse until small coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse again until the dough comes together.
Step 3: Remove the dough, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to rest and chill.
Step 4: Preheat the oven to 375°F. Roll the chilled dough into a 12-inch circle and place it gently in a 9-inch pie plate. Fold the edges over to create a decorative rim. Cover with parchment paper and pie weights or dried beans.
Step 5: Bake the crust for 15 minutes until lightly baked and barely golden. Brush lightly with the beaten egg white, then reduce the oven temperature to 350°F.
Step 6: Prepare the filling by whisking together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice in a large bowl until smooth and combined.
Step 7: In a saucepan, heat the maple syrup until it simmers. Let it simmer for 2-3 minutes until slightly thickened. Remove from heat and gradually whisk in the heavy cream until fully incorporated.
Step 8: Whisk the warm maple syrup and cream mixture into the pumpkin filling until fully combined.
Step 9: Pour the filling into the pre-baked pie crust. Bake at 350°F for 55-60 minutes, until the center is set but still slightly jiggly. Remove from the oven and cool completely.
Step 10: Refrigerate the pie overnight for best flavor and texture.
Step 11: Just before serving, sprinkle the top with granulated sugar. Use a kitchen torch to melt and caramelize the sugar until golden and crystallized, creating the signature brûlée crust. Serve immediately.

Tips & Variations

Use chilled butter and ice cold water to ensure a flaky pie crust.
If you don’t have a kitchen torch, place the pie under a hot broiler for 1-2 minutes to caramelize the sugar, watching carefully to prevent burning.
Substitute bourbon with dark rum or maple extract for a different twist on flavor.
For extra depth, toast the spices lightly before mixing them into the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. It’s best eaten within this time for freshness. Reheat individual slices gently in the microwave if desired, but the brûlée topping is best served fresh as the sugar crust softens when refrigerated.

How to Serve

A close-up image shows a thick light brown liquid being poured in a smooth spiral from a glass bowl into an unbaked pie crust inside a white pie dish with a fluted edge; the pie crust is pale beige in color with a textured, crimped rim, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be made up to 2 days in advance and kept tightly wrapped in the refrigerator. Let it rest before rolling out.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar on top. Place the pie under the broiler for 1-2 minutes, watching closely to avoid burning the sugar.