Bourbon Brûlée Pumpkin Pie
An extraordinary twist on a traditional favorite, this Bourbon Brûlée Pumpkin Pie combines spiced pumpkin filling with a caramelized sugar top for a stunning dessert experience.
Ingredients
For the Crust
- 1 9-inch unbaked pie crust Store-bought or homemade
For the Pumpkin Filling
- 3/4 cup granulated sugar
- 1/4 cup brown sugar Packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup pumpkin puree Canned or fresh
- 2 large eggs Room temperature
- 1/2 cup heavy cream Room temperature
- 1/2 cup whole milk Room temperature
- 1/4 cup bourbon High-quality recommended
- 1/4 cup granulated sugar For the brûlée topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Prepare the crust by placing the unbaked pie crust in a pie dish and crimp the edges. Set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until evenly combined.
- Add the pumpkin puree and eggs to the dry mixture and mix well until smooth.
- Stir in the heavy cream, whole milk, and bourbon until thoroughly mixed.
Baking
- Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes, until the filling is set.
- Remove the pie and let it cool on a wire rack for about 30 minutes.
- Refrigerate the pie for at least 2 hours to meld the flavors.
- Before serving, sprinkle an even layer of granulated sugar over the top and caramelize using a kitchen torch or broiler.
- Slice into wedges and serve.
Notes
Serve with whipped cream or vanilla ice cream for an elevated experience. Store leftovers covered in the refrigerator for up to 3-4 days, or freeze for up to 1 month.