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Bourbon Brûlée Pumpkin Pie for Holiday Entertaining

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4.2 from 56 reviews

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.

Ingredients

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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
  • 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: 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://yumfoodusa.com/bourbon-brulee-pumpkin-pie-for-holiday-entertaining/