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Bourbon Brûlée Pumpkin Pie

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4.3 from 84 reviews

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.

Ingredients

Scale

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: 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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