Bourbon Brûlée Pumpkin Pie
A sensational twist on the classic dessert featuring a rich bourbon-infused filling and a brûléed sugar crust, perfect for fall gatherings.
Ingredients
Pie Crust
- 1 piece pie crust (homemade or store-bought)
Filling
- 2 cups pumpkin puree (canned or fresh)
- 3 quarter cups brown sugar
- 1 cup granulated sugar divided (3/4 cup for filling, 1/4 cup for brûlée topping)
- 3 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon bourbon can be substituted with non-alcoholic extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 half teaspoon ground ginger
- 1 quarter teaspoon ground nutmeg
- 1 quarter teaspoon ground cloves
- 1 quarter teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust by rolling out dough for a homemade version or following instructions for a store-bought one.
- Blind bake the crust: Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for an additional 5-10 minutes until lightly golden. Let it cool.
- In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, and spices.
- Add in the eggs, heavy cream, whole milk, bourbon, and vanilla extract into the pumpkin mixture, mixing until smooth and well combined.
- Carefully pour the pumpkin filling into the cooled pie crust. Bake for 45-50 minutes or until set; a knife inserted in the center should come out clean.
- Remove from the oven and cool on a wire rack for at least 2 hours.
- Once cooled, sprinkle an even layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy layer.
- If you don't have a torch, place the pie under the broiler for 1-2 minutes, watching closely to prevent burning.
- Let the pie cool for a few minutes after brûléeing before slicing.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For leftovers, freeze individual slices wrapped tightly for easy takeout portions. Let thaw in the fridge before enjoying. For crust perfection, chill dough for at least 30 minutes before rolling out.