Bourbon Brûlée Pumpkin Pie Recipe

Introduction

This Bourbon Brûlée Pumpkin Pie is a delightful twist on a classic fall favorite, combining rich pumpkin filling with warm spices and a hint of bourbon. Topped with a caramelized sugar crust, it’s a perfect dessert to impress friends and family.

Ingredients

• 2 cups 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 large egg white, lightly beaten
• 3 large eggs
• 1 can Baker’s Corner 100% Pure Canned Pumpkin (15 ounces)
• 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

Instructions

1. Step 1: Add the flour, sugar, and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, vinegar, and water.
2. Step 2: Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water and egg mixture over the flour and pulse again until the dough comes together.
3. Step 3: Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Step 4: Preheat the oven to 375 degrees F after the dough chills.
5. Step 5: Roll the pie crust into a 12-inch circle. Fold it in half to transfer, then unfold it into a pie plate, trimming any excess edges.
6. Step 6: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly baked and barely golden. Brush with a thin layer of egg wash and reduce oven temperature to 350 degrees F.
7. Step 7: In a large bowl, whisk together eggs, pumpkin, sour cream, vanilla, bourbon, and spices.
8. Step 8: Heat maple syrup in a saucepan until simmering. Let it simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in heavy cream gradually.
9. Step 9: Combine the maple mixture with the pumpkin filling and pour into the pie crust.
10. Step 10: Bake the pie for 55 to 60 minutes until the center is barely jiggling but set. Cool completely, then refrigerate overnight.
11. Step 11: Before serving, sprinkle granulated sugar on top and use a kitchen torch to brûlée the sugar until golden and crystallized. Serve immediately.

Tips & Variations

• For a stronger bourbon flavor, increase the bourbon to 3 tablespoons but add cautiously to maintain balance.
• Use store-bought pie crust to save time, but homemade adds a lovely flaky texture.
• If you don’t have a kitchen torch, place the pie under a hot broiler and watch carefully to caramelize the sugar.
• For a spicier pie, add a pinch of ground cloves or increase the cinnamon slightly.

Storage

Store the pie covered in the refrigerator for up to 3 days. The brûléed topping is best enjoyed fresh, so consider topping with sugar and brûléeing just before serving. Leftover pie can be reheated gently in a low oven, but avoid reheating the caramelized sugar to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but use cooked and pureed fresh pumpkin. Approximately 2 cups of cooked pumpkin puree equals one 15-ounce can.

How do I prevent the crust from getting soggy?

Baking the crust with pie weights before adding the filling helps keep it crisp. Brushing the crust with egg wash after blind baking creates a moisture barrier.

Bourbon Brûlée Pumpkin Pie Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

This Bourbon Brûlée Pumpkin Pie is a decadent twist on a classic autumn dessert, combining the rich flavors of bourbon, warm spices, and a luscious pumpkin filling with a crisp, buttery homemade crust. Finished with a caramelized brûlée sugar topping, this pie is perfect for holiday gatherings or any cozy fall occasion.

• Author: Naya
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 14 hours (including chilling and overnight refrigeration)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust:

• 2 cups 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 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
• 1 large egg white, lightly beaten (for egg wash)

For the Filling:

• 3 large eggs
• 1 can Baker’s Corner 100% Pure Canned Pumpkin (15 ounces)
• 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. Crust Preparation: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and cold water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour mixture and pulse again until the dough comes together.
2. Chill the Dough: Remove the dough from the processor with your hands, form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up before rolling.
3. Preheat Oven & Roll Crust: After chilling, preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle on a lightly floured surface. Fold it in half to lift and gently place it into a pie plate, unfolding and trimming any excess around the edges.
4. Blind Bake the Crust: Cover the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 15 minutes until lightly golden. Remove from oven, brush crust lightly with egg white wash, and reduce oven temperature to 350°F (175°C).
5. Prepare Pumpkin Filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, and all the spices along with salt until smooth and well combined.
6. Prepare Maple Cream Mixture: In a saucepan, heat the maple syrup until simmering. Let it simmer gently for 2 to 3 minutes to slightly thicken. Remove from heat and gradually whisk in the heavy cream, streaming it in while whisking continuously to create a smooth mixture.
7. Combine Filling Mixtures: Whisk the warm maple cream mixture into the pumpkin filling until fully incorporated. Pour this combined filling into the partially baked pie crust.
8. Bake the Pie: Bake the pie in the 350°F oven for 55 to 60 minutes, until the center is just set and barely jiggling. Remove from oven and let cool completely on a wire rack.
9. Chill Overnight: Refrigerate the cooled pie overnight to allow flavors to meld and filling to firm up for easy slicing.
10. Brûlée the Topping & Serve: Right before serving, evenly sprinkle the top of the pie with the granulated sugar. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden brûlée crust. Slice and serve immediately for the best texture and flavor.

Notes

• Pie weights or dried beans are essential for blind baking to prevent crust bubbles.
• Use ice-cold butter and water when making the crust for the flakiest texture.
• The bourbon adds depth but can be omitted for a non-alcoholic version; substitute with vanilla extract.
• Ensure the pie is completely cool before refrigerating overnight to avoid condensation that can make the crust soggy.
• Use a kitchen torch carefully when brûléeing the sugar topping to prevent burning.
• Maple syrup can be substituted with honey for a different but complementary sweet flavor.

Keywords: pumpkin pie, bourbon pie, brûlée topping, fall dessert, Thanksgiving pie, homemade pie crust, maple syrup dessert