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Bourbon Brûlée Pumpkin Pie Recipe

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★★★★★

4.9 from 52 reviews

This Bourbon Brûlée Pumpkin Pie beautifully combines the rich flavors of spiced pumpkin filling with a sophisticated bourbon twist and a crisp brûlée topping. A buttery flaky crust encases a velvety pumpkin custard infused with warming spices, bourbon, and maple cream, finished with a caramelized sugar crust for an elegant autumn dessert perfect for holiday celebrations or cozy fall evenings.

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 and Brûlée Topping

  • 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. 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 until combined. Add the cold butter pieces to the flour mixture and pulse until coarse crumbs form. Gradually sprinkle in the egg mixture while pulsing until the dough just begins to come together.
  2. Chill the dough: Remove the dough from the processor, shape into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes to firm up the dough and improve its texture for easier handling.
  3. Preheat oven and roll out crust: Set the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer by folding in half and place into a 9-inch pie plate. Unfold and press gently to fit the pan, trimming excess dough. Crimp the edges by folding and pinching to create a decorative rim.
  4. Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes until lightly golden. Remove weights and parchment. Brush the crust lightly with the beaten egg white. Reduce oven temperature to 350°F (175°C).
  5. Mix the filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until fully combined and smooth.
  6. Prepare maple cream mixture: Heat the maple syrup in a saucepan over medium until it reaches a simmer. Allow to simmer for 2–3 minutes to slightly thicken. Remove from heat and slowly whisk in the heavy cream, streaming it in gradually to create a smooth, well-incorporated mixture.
  7. Combine filling and pour into crust: Whisk the warm maple cream mixture into the pumpkin filling thoroughly. Pour this combined filling evenly into the partially baked pie crust.
  8. Bake the pie: Bake at 350°F (175°C) for 55 to 60 minutes. The center should be set but slightly jiggly when gently shaken. Remove from the oven and let the pie cool completely to room temperature.
  9. Chill and finish: Refrigerate the pie overnight to allow flavors to meld and filling to set properly. Before serving, sprinkle the top evenly with granulated sugar and use a kitchen torch to caramelize the sugar, forming a golden, crisp brûlée crust.
  10. Serve: Slice and serve chilled or slightly warmed to enjoy a rich, creamy pumpkin dessert with a sophisticated bourbon flavor and a crisp caramelized topping.

Notes

  • Be sure your butter is very cold when making the pie crust to ensure flakiness.
  • Using a kitchen torch is recommended for caramelizing the brûlée topping for even browning without affecting the filling.
  • Allow the pie to chill overnight for best flavor and texture development.
  • If you do not have pie weights, dried beans or rice can be used to prevent crust shrinkage during blind baking.
  • Adjust bourbon quantity slightly to taste but avoid adding too much to prevent altering the pie’s texture and bake time.

Keywords: pumpkin pie, bourbon pie, brûlée topping, fall dessert, Thanksgiving pie, spiced pumpkin pie, maple cream, caramelized sugar crust

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