If you’re ready to indulge in a dessert that beautifully blends tradition with a touch of elegance, this Bourbon Brûlée Pumpkin Pie is exactly what you need. Imagine a flaky, buttery crust holding a luscious pumpkin filling spiked with warm autumn spices and a hint of bourbon, all crowned with a crisp, caramelized brûlée topping that adds a delightful crunch to every bite. This pie doesn’t just taste incredible—it tells a story of cozy fall afternoons and festive celebrations, making it a true showstopper at any gathering. Let me take you through the journey of creating this unforgettable Bourbon Brûlée Pumpkin Pie from scratch!

Bourbon Brûlée Pumpkin Pie - Recipe Image

Ingredients You’ll Need

To create this pie, you’ll gather ingredients that are classic yet thoughtfully chosen to enhance flavor, texture, and that stunning golden hue. Each component plays a vital role, from the richness of butter in the crust to the aromatic spices in the filling, ensuring every slice delivers an extraordinary taste experience.

2 cups sifted Baker’s Corner All-purpose flour: Provides the perfect base for a tender, flaky crust.
1 tablespoon Baker’s Corner Granulated Sugar: Adds a hint of sweetness to balance the flavors in the crust.
1 teaspoon salt: Enhances and rounds out all the flavors perfectly.
1 large egg, lightly beaten: Binds the crust ingredients for a sturdy yet tender texture.
1/2 teaspoon white vinegar: Tenderizes the dough and helps create flakiness.
1/4 cup ice cold water: Keeps the dough cool and easy to work with.
3/4 cup cold unsalted butter, cut into pieces: The key to that buttery flakiness everyone loves in a good pie crust.
1 egg white, lightly beaten (for egg wash): Gives the crust a beautiful golden sheen.
3 large eggs: Essential for setting the creamy pumpkin filling just right.
1 (15 ounce) can Baker’s Corner 100% Pure Canned Pumpkin: The star ingredient bringing that deep, comforting pumpkin flavor.
1/4 cup sour cream: Adds creaminess and a subtle tang to balance the spices.
2 tablespoons bourbon: Infuses the filling with a warm, rich note that elevates the whole pie.
2 teaspoons vanilla extract: Enhances the sweetness and smoothness of the filling.
1 teaspoon ground cinnamon: A classic spice that warms every bite.
1/2 teaspoon salt: Accentuates the sweet and spiced flavors.
1/4 teaspoon ground ginger: Adds a gentle, spicy kick.
1/4 teaspoon ground nutmeg: A traditional pumpkin pie spice for depth.
1/4 teaspoon ground cardamom: Brings an unexpected, aromatic complexity.
1/8 teaspoon ground allspice: Rounds out the spice blend with a peppery warmth.
3/4 cup Specially Selected 100% Pure Maple Syrup: Sweetens the filling naturally with rich, caramel undertones.
1 cup heavy cream: Creates a luxuriously smooth and creamy texture.
3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping): The magic layer that will be caramelized to create the signature brûlée crust.

How to Make Bourbon Brûlée Pumpkin Pie

Step 1: Preparing the Perfect Crust

Start by combining your flour, sugar, and salt in a large mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs — this is the secret to that flaky texture you crave. Next, whisk together the beaten egg, white vinegar, and ice-cold water, then gradually mix this into the flour mixture until the dough just comes together. Be careful not to overwork it! Chill the dough for at least 30 minutes; this rest period firms the butter and makes rolling easier. When ready, roll it out gently and fit it into your 9-inch pie pan, trimming the edges neatly. Brush with the egg white wash to achieve that gorgeous golden finish.

Step 2: Crafting the Luxurious Bourbon Pumpkin Filling

In a large bowl, whisk the eggs until smooth, then incorporate the canned pumpkin, sour cream, bourbon, and vanilla extract. Add the ground spices—cinnamon, ginger, nutmeg, cardamom, and allspice—along with salt, and blend well. Stir in the maple syrup and heavy cream until the filling is perfectly combined and silky. The bourbon will add warmth and a slight boozy complexity that gently lifts the traditional pumpkin filling to a new flavor level.

Step 3: Baking Your Bourbon Brûlée Pumpkin Pie

Carefully pour the filling into the prepared crust, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes, or until the filling is set but still slightly wobbly in the center. After baking, allow the pie to cool completely; this gives the flavors time to meld and the filling to firm up just right.

Step 4: Creating the Signature Brûlée Topping

The pièce de résistance is the brûlée crust. Generously sprinkle the granulated sugar evenly over the top of the cooled pie. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. Don’t have a torch? No worries. You can place the pie under a broiler for a minute or two—just watch closely to avoid burning. This crisp topping contrasts wonderfully with the creamy pumpkin filling beneath.

How to Serve Bourbon Brûlée Pumpkin Pie

Garnishes

A simple dollop of freshly whipped cream complements the brûlée crust and pumpkin custard magnificently. For an added touch, sprinkle with a pinch of cinnamon or some toasted pecans for crunch. Freshly grated nutmeg or a drizzle of maple syrup can also enhance presentation and flavor beautifully.

Side Dishes

Pair this pie with vanilla bean ice cream for a crowd-pleasing dessert duo. A warm spiced cider or a glass of rich coffee also make cozy companions to the Bourbon Brûlée Pumpkin Pie, rounding out the autumnal experience perfectly.

Creative Ways to Present

Serve slices on rustic wooden boards or elegant dessert plates to elevate your table setting. For a party, cut mini versions in tart pans and torch the sugar topping individually. Garnishing plates with cinnamon sticks or edible gold leaf can add extra flair and truly wow your guests.

Make Ahead and Storage

Storing Leftovers

Cover your pie tightly with plastic wrap or foil and store it in the refrigerator. The creamy filling keeps well for 3 to 4 days, and the brûlée crust stays delightfully crisp if you protect it from moisture. Just make sure it cools completely before covering.

Freezing

If you want to prepare the Bourbon Brûlée Pumpkin Pie ahead of time, freeze it without the brûlée topping to avoid sugar crystallization. Wrap it securely in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge and caramelize the sugar topping just before serving for the best texture.

Reheating

Warm up slices gently in a low oven around 300°F (150°C) for 10 to 15 minutes to refresh the pie without melting the brûlée crust. Avoid microwaving, as it can make the crust soggy and the filling watery.

FAQs

Can I substitute bourbon with another alcohol?

Absolutely! Dark rum or brandy can be used instead of bourbon and will still lend a lovely depth of flavor to the pie. Adjust the amount slightly to taste, as some spirits are stronger than others.

What makes the brûlée topping crispy?

The granulated sugar sprinkled on top is caramelized using a kitchen torch or broiler, which melts and crisps into a thin, crackly layer. This contrast to the smooth pumpkin filling is what makes the pie truly special.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but it’s important to cook and strain it thoroughly to remove excess water. Canned pumpkin is a convenient option with consistent texture and sweetness.

Is the Bourbon Brûlée Pumpkin Pie suitable for freezing after it’s been topped?

It’s best to freeze the pie before adding the brûlée sugar topping, as freezing can cause the caramelized sugar to lose its texture. Add the brûlée crust fresh after thawing for the best result.

How do I prevent the crust edges from burning?

Shield the crust edges with foil or a pie crust shield during baking, especially in the last 20 to 30 minutes. This prevents over-browning while allowing the filling to cook through perfectly.

Final Thoughts

This Bourbon Brûlée Pumpkin Pie is one of those rare desserts that manages to feel both nostalgic and entirely new at the same time. Once you taste the harmony of buttery crust, silky pumpkin filling, warming bourbon, and that unforgettable brûlée crunch, you’ll understand why it deserves a spot at every autumn celebration. Trust me, your friends and family will be asking for this recipe again and again, so go ahead and make it your own signature dessert this season!

Bourbon Brûlée Pumpkin Pie

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This Bourbon Brûlée Pumpkin Pie is a decadent twist on the classic pumpkin pie, featuring a flaky homemade crust and a rich, spiced pumpkin filling infused with bourbon and warm autumn spices. Topped with a caramelized brûlée sugar crust, it offers a perfect balance of creamy texture and crisp sweetness, ideal for festive gatherings or cozy fall desserts.

Author: Mari
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Yield: 1 9-inch pie (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the crust: In a large bowl, combine the sifted flour, granulated sugar, and salt. Add the cold unsalted butter pieces and use a pastry cutter or fingers to blend the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, whisk the egg, white vinegar, and ice cold water. Slowly add the wet ingredients to the dry mixture, tossing with a fork until dough just comes together.
Chill the dough: Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter for a flaky crust.
Roll out and fit crust: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it gently into a 9-inch pie pan, pressing it into the bottom and sides. Trim any excess dough and crimp edges as desired. Brush the crust with the lightly beaten egg white to create a barrier for the filling and bake at 375°F (190°C) for about 15 minutes until just set and lightly golden. Remove from oven.
Make the filling: In a mixing bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth. Stir in the maple syrup and heavy cream until fully incorporated.
Fill and bake the pie: Pour the pumpkin filling into the pre-baked crust. Bake in the oven at 350°F (175°C) for about 60 minutes or until the custard is set but still jiggles slightly in the center. Remove from oven and cool completely on a wire rack.
Brûlée topping: Once the pie is cooled, sprinkle the granulated sugar evenly over the surface of the pie. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden brûlée crust. If you don’t have a torch, you can briefly place the pie under a broiler on high, watching carefully to avoid burning.
Serving: Allow the brûlée topping to harden for a few minutes, then serve the pie at room temperature or slightly chilled for a creamy, rich dessert with a delightful crisp sugar topping.

Notes

Use cold butter and ice water to ensure a flaky crust.
The egg white wash helps prevent the crust from getting soggy.
Adjust spices according to your taste preferences.
If you don’t have a kitchen torch, the broiler method works but watch the sugar closely to prevent burning.
Allow the pie to cool fully before adding the brûlée topping to avoid melting the sugar too quickly.
This pie pairs beautifully with whipped cream or vanilla ice cream.