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Bourbon Brûlée Pumpkin Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

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