If you’re searching for the ultimate twist on a classic dessert, you have to try the Bourbon Brûlée Pumpkin Pie for Holiday Entertaining. This pie brings together a flaky, buttery crust with a luxuriously creamy pumpkin filling, all topped off with a beautifully crisp brûléed sugar layer that crackles with every bite. It’s a stunning showstopper that elevates traditional pumpkin pie to a whole new level of impressive flavor and texture, perfect for gathering family and friends around the holiday table.

Bourbon Brûlée Pumpkin Pie for Holiday Entertaining - Recipe Image

Ingredients You’ll Need

Every ingredient in this pie is straightforward yet essential, working in harmony to create a rich and balanced dessert. From the cold butter that guarantees a flaky crust to the warming blend of spices and bourbon that infuse the filling with layers of cozy flavor, let’s dive into what you’ll need to make this treat truly unforgettable.

2 cups sifted Baker’s Corner All-purpose flour: The base for the perfect tender pie crust.
1 tablespoon Baker’s Corner Granulated Sugar: Adds a touch of sweetness to the crust.
1 teaspoon salt: Enhances all the flavors in the dough and filling.
1 large egg lightly beaten: Binds the crust ingredients together smoothly.
1/2 teaspoon white vinegar: Helps tenderize the pie crust for flakiness.
1/4 cup ice cold water: Brings the dough together without melting the butter.
3/4 cups cold unsalted butter (cut into pieces): The key to a tender, luscious crust.
1 egg white lightly beaten: Used to brush the crust to create a shiny finish.
3 large eggs: Provide structure for the smooth pumpkin filling.
1 15-ounce can Baker’s Corner 100% Pure Canned Pumpkin: The star ingredient for rich pumpkin flavor and moisture.
¼ cup sour cream: Adds creaminess and balances the spices beautifully.
2 tablespoons bourbon: Imparts warm, deep notes that make this pie memorable.
2 teaspoons vanilla extract: Enhances the natural sweetness and richness of the pumpkin.
1 teaspoon ground cinnamon: Classic spice that brings cozy warmth.
½ teaspoon salt: Fine-tunes the flavor in the filling.
¼ teaspoon ground ginger: Adds a subtle spicy kick that brightens the pie.
¼ teaspoon ground nutmeg: Warm and nutty, a must-have in pumpkin spice.
¼ teaspoon ground cardamom: Lends an exotic, aromatic touch that is just stunning.
1/8 teaspoon ground allspice: Adds depth and complexity.
¾ cup Specially Selected 100% Pure Maple Syrup: Natural sweetness with a rich, woodsy flavor for the filling.
1 cup heavy cream: Creates a silky texture and richness to the custard.
3 tablespoons Baker’s Corner Granulated Sugar: Sprinkled on top for the brûlée crust.

How to Make Bourbon Brûlée Pumpkin Pie for Holiday Entertaining

Step 1: Preparing the Crust

Start by combining the flour, sugar, and salt in a food processor, pulsing just to blend. Then whisk together the egg, vinegar, and ice-cold water in a small bowl. Cut the chilled butter into small cubes and pulse into the flour mixture until you see coarse crumbs—this ensures a flaky texture. Slowly add the liquid mixture and pulse until the dough just starts to come together. Handle the dough gently, wrap it in plastic wrap, and chill for 30 minutes to prevent shrinkage during baking.

Step 2: Blind Baking the Crust

Once chilled, roll the dough into a 12-inch circle to fit your 9-inch pie plate. Carefully transfer and shape it in the plate, trimming and decorating the edges if you like. Cover it with parchment paper and pie weights or dried beans to keep the shape intact while baking. Bake at 375 degrees Fahrenheit for 15 minutes, until the crust is lightly golden. When it’s out of the oven, give it a gentle brush with the egg white to add sheen and help create a barrier from sogginess before lowering the oven to 350 degrees Fahrenheit for filling.

Step 3: Making the Filling

In a large mixing bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, and vanilla, then add all the warm spices and salt for a perfectly spiced base. Meanwhile, warm the maple syrup on the stovetop until simmering; let it cook an additional 2-3 minutes to thicken slightly. Remove from heat and gradually whisk the heavy cream in, making sure everything’s blended smoothly before folding this syrup mixture into your pumpkin batter.

Step 4: Baking the Pie

Pour the filling into your pre-baked crust and bake for about 55 to 60 minutes until the center is just set and only slightly jiggly. This silky custard sets beautifully as it cools. Let your pie cool completely on a rack, then refrigerate overnight for the best texture and flavor development—this resting time truly lets all the spices and bourbon meld.

Step 5: Brûlée the Sugar Topping

Right before you’re ready to serve this show-stopping pie, sprinkle the granulated sugar evenly over the top. Use a kitchen torch to melt and caramelize the sugar, creating a crisp golden crust that cracks delightfully when sliced. This finishing touch adds both texture and drama, perfect for impressing guests.

How to Serve Bourbon Brûlée Pumpkin Pie for Holiday Entertaining

Garnishes

While the brûléed sugar topping steals the spotlight, consider adding a dollop of fresh whipped cream or a few toasted pecans or walnuts for extra texture. A light dusting of cinnamon or nutmeg on the whipped cream can echo the spices in the pie, making every bite a cohesive flavor experience.

Side Dishes

This pie pairs beautifully with simple sides that won’t upstage it, like a scoop of vanilla bean ice cream or a warm mug of spiced cider. If you want to add something savory, a light green salad with a tart vinaigrette balances the richness nicely and keeps the holiday meal harmonious.

Creative Ways to Present

Serving the Bourbon Brûlée Pumpkin Pie for Holiday Entertaining on a beautiful platter or rustic wooden board adds charm. Slicing it into generous wedges and placing small garnish sprigs of fresh thyme or rosemary next to each piece adds a stunning visual and aromatic appeal. You could even offer a small ramekin of extra bourbon-spiked whipped cream on the side for guests to customize their slice.

Make Ahead and Storage

Storing Leftovers

Cool the pie completely, then cover tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh for up to 4 days, allowing you to enjoy the complex layers of flavor even after the big day.

Freezing

You can freeze the pie if needed. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, then re-crisp the brûléed sugar topping with a quick torching or under a broiler.

Reheating

To reheat slices, place them in a 300-degree Fahrenheit oven for about 10 minutes until just warmed through—avoid microwaving which can make the crust soggy. If your brûléed sugar has softened, reignite it with a quick pass of the kitchen torch for that fabulous crisp crackle.

FAQs

Can I substitute bourbon with another alcohol?

Absolutely! While bourbon lends a unique warmth that complements the spices, you can use dark rum or brandy for a different but delicious twist. Just remember that omitting alcohol will change the flavor depth.

What if I don’t have a kitchen torch for brûléeing?

No torch? No problem! You can place the sugared pie under a preheated broiler for a minute or two, watching closely so it caramelizes without burning. It won’t be quite as precise, but still lovely.

Is this pie suitable for making ahead of time?

Definitely! In fact, this pie tastes even better after resting overnight in the fridge, as the flavors meld beautifully. Just wait to brûlée the sugar topping until right before serving.

Can I make the crust by hand?

Of course! You can use a pastry blender or your fingers to cut the butter into the flour instead of a food processor. The key is to keep the butter cold and avoid overworking the dough to maintain flakiness.

What’s the best way to get a flaky crust?

Cold butter cubed and chilled dough are critical. Also, handling the dough gently and chilling before rolling out helps keep that tender, flaky texture everyone loves.

Final Thoughts

There’s truly nothing like the cozy, decadent charm of a Bourbon Brûlée Pumpkin Pie for Holiday Entertaining to bring people together. From the buttery crust to the luscious filling and that irresistible brûléed finish, this pie is a celebration of everything wonderful about the season. I can’t wait for you to make it your own holiday showstopper and create memories over each delicious slice!

Bourbon Brûlée Pumpkin Pie for Holiday Entertaining

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This Bourbon Brûlée Pumpkin Pie combines a flaky, buttery crust with a creamy, spiced pumpkin filling and a unique crunchy brûléed sugar topping. Perfect for holiday entertaining, this pie offers the comforting flavors of pumpkin with a sophisticated twist thanks to the bourbon-enhanced filling and crisp caramelized sugar finish.

Author: Mari
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Yield: 1 (9-inch) pie 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the crust: 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 water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs form. Gradually sprinkle the egg mixture over the flour and pulse again until the dough just comes together. Remove the dough, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
Preheat and roll out crust: After chilling, preheat the oven to 375°F (190°C). Roll the dough out to a 12-inch circle for a 9-inch pie plate. Carefully transfer the dough to the pie plate by folding it in half and unfolding it into place. Trim any excess edges and flute the edges by folding them over slightly and pinching to create ripples. Chill briefly if needed to firm up.
Blind bake the crust: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until the crust is lightly baked and just beginning to turn golden. Remove from oven and gently brush the surface with the beaten egg white for a shiny seal. Reduce oven temperature to 350°F (175°C).
Make the filling: In a large bowl, whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and combined.
Prepare the maple cream: In a saucepan, heat the maple syrup to a simmer over medium heat. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and gradually whisk in the heavy cream, incorporating it smoothly.
Combine filling and maple cream: Whisk the warm maple cream mixture into the pumpkin filling until fully incorporated. Pour the filling into the partially baked pie crust.
Bake the pie: Bake at 350°F (175°C) for 55 to 60 minutes, or until the center is just set and barely jiggles. Remove from oven and allow to cool completely on a wire rack. For best flavor and texture, refrigerate overnight before serving.
Brûlée the topping and serve: Just before serving, evenly sprinkle the top of the pie with Baker’s Corner Granulated Sugar. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden brûlée crust. Slice and serve immediately to enjoy the contrast of creamy filling and crunchy topping.

Notes

Using pie weights or dried beans to blind bake the crust prevents it from puffing or shrinking.
Refrigerating the pie overnight enhances the flavors and helps it set properly for cleaner slices.
If you don’t have a kitchen torch, you can place the pie under a broiler for 1-2 minutes, watching carefully to avoid burning the sugar.
Ensure the maple syrup is hot but not boiling vigorously to avoid curdling the cream.
For best crust flakiness, keep the butter pieces cold and handle the dough minimally.