Print

Bourbon Brûlée Pumpkin Pie Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This Bourbon Brûlée Pumpkin Pie is a decadent twist on the classic autumn dessert, featuring a rich pumpkin filling infused with warm spices and smooth bourbon. The pie boasts a flaky, homemade buttery crust and is topped with a luscious caramelized brûlée sugar crust, adding a delightful crunchy texture and sweet finish. Perfect for holiday gatherings or cozy fall evenings, this pie combines traditional flavors with a sophisticated brûlée technique for an impressive yet comforting treat.

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 brushing)

Pie 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 Syrup 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. Make the crust dough: In a food processor, combine flour, sugar, and salt, pulsing until mixed. In a small bowl, whisk egg, vinegar, and water. Add cold butter pieces to the processor and pulse until small coarse crumbs form. Slowly sprinkle in the egg mixture and pulse until dough forms.
  2. Chill the dough: Remove dough, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to rest and firm up.
  3. Pre-bake the crust: Preheat oven to 375°F. Roll dough into a 12-inch circle and place gently in a 9-inch pie plate. Fold edges to create a decorative rim. Cover with parchment and pie weights, bake for 15 minutes until lightly golden. Remove weights, brush crust with egg white, and reduce oven to 350°F.
  4. Prepare the filling: In a large bowl, whisk eggs, pumpkin, sour cream, bourbon, vanilla, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and uniform.
  5. Heat maple syrup mixture: In a saucepan, bring maple syrup to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and whisk in heavy cream gradually until fully incorporated.
  6. Combine filling and maple mixture: Slowly whisk the warm maple syrup and cream blend into the pumpkin filling until fully combined.
  7. Bake the pie: Pour filling into pre-baked crust. Bake at 350°F for 55-60 minutes, until the center is set but still slightly jiggly. Remove from oven and cool completely.
  8. Chill the pie: Refrigerate overnight to enhance flavor and texture.
  9. Make brûlée topping: Just before serving, sprinkle the top evenly with granulated sugar. Use a kitchen torch to melt and caramelize the sugar, creating a golden, crystallized brûlée crust. Serve immediately.

Notes

  • For best results, use cold butter and ice water to ensure a flaky crust.
  • Chilling the dough helps prevent shrinkage when baking.
  • Use a kitchen torch for brûlée topping to avoid melting the filling or crust.
  • Let the pie cool completely before refrigerating to maintain texture.
  • This pie pairs wonderfully with whipped cream or vanilla ice cream.
  • If you don’t have pumpkin puree, homemade cooked and pureed pumpkin can be substituted.

Keywords: Pumpkin pie, Bourbon pumpkin pie, Brûlée topping, Fall dessert, Holiday pie, Pumpkin spice pie, Homemade pie crust

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