Bourbon Brûlée Pumpkin Pie Recipe

Introduction

This Bourbon Brûlée Pumpkin Pie combines the classic warmth of pumpkin pie spices with a rich maple-infused filling and a crisp brûlée topping. Perfect for cozy gatherings, this dessert brings an elegant twist to your holiday table.

Ingredients

• For the crust:
• 2 cups sifted all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 large egg, lightly beaten
• ½ teaspoon white vinegar
• ¼ cup ice cold water
• ¾ cup cold unsalted butter, cut into pieces (1 ½ sticks or 12 tablespoons)
• 1 egg white, lightly beaten (for brushing)
• For the filling:
• 3 large eggs
• 1 (15 ounce) can 100% pure canned pumpkin
• ¼ cup sour cream
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground allspice
• ¾ cup 100% pure maple syrup
• 1 cup heavy cream
• 3 tablespoons granulated sugar (for brûlée topping)

Instructions

1. Step 1: Make the crust dough by combining flour, sugar, and salt in a food processor. Whisk together egg, vinegar, and water in a small bowl. Add cold butter pieces to the flour mixture and pulse until coarse crumbs remain. Sprinkle the egg mixture over and pulse until the dough forms.
2. Step 2: Remove the dough, wrap tightly in plastic wrap, and refrigerate for 30 minutes to chill.
3. Step 3: Preheat oven to 375°F. Roll the dough into a 12-inch circle and place it in a 9-inch pie plate. Fold edges over and create a decorative rim. Cover with parchment paper and pie weights or dried beans. Bake for 15 minutes until lightly golden. Brush crust lightly with egg white and reduce oven temperature to 350°F.
4. Step 4: In a large bowl, whisk together eggs, pumpkin, sour cream, bourbon, vanilla, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth.
5. Step 5: Heat maple syrup in a saucepan until simmering. Let it simmer for 2–3 minutes to thicken slightly. Remove from heat and gradually whisk in heavy cream until combined.
6. Step 6: Combine the warm maple syrup mixture with the pumpkin filling, whisking until fully incorporated.
7. Step 7: Pour the filling into the pre-baked crust. Bake at 350°F for 55–60 minutes, until the center is set but slightly jiggly. Remove from oven and let cool completely.
8. Step 8: Refrigerate the pie overnight for the best flavor and texture.
9. Step 9: Just before serving, sprinkle granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until golden and crystallized, forming the signature brûlée crust. Serve immediately.

Tips & Variations

• Chilling the dough ensures a flakier crust by keeping the butter cold.
• Use pie weights or dried beans to prevent the crust from puffing up during pre-baking.
• Simmering the maple syrup thickens it and intensifies its flavor for a richer filling.
• A kitchen torch works best for caramelizing the brûlée topping; an oven broiler may not give an even finish.
• Refrigerate fully cooled pie overnight to allow flavors to meld and the filling to set perfectly.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. When ready to serve again, you can re-crystallize the brûlée topping quickly with a kitchen torch for the best texture. Avoid freezing as it may affect the delicate brûlée crust and creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and refrigerated overnight. Bring it to room temperature briefly before rolling out.

What if I don’t have a kitchen torch for the brûlée topping?

You can use an oven broiler, but watch carefully to avoid burning. The caramelization may not be as even or crisp as with a torch.

Bourbon Brûlée Pumpkin Pie Recipe

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★★★★★

4.6 from 100 reviews

This Bourbon Brûlée Pumpkin Pie recipe is a perfect blend of fall flavors with a rich bourbon-infused pumpkin filling, a flaky homemade pie crust, and a caramelized brûlée sugar topping. Ideal for holiday gatherings, it combines the traditional pumpkin pie with a sophisticated twist of maple syrup and warm spices, finished with a crisp burnt sugar crust for an elegant presentation.

• Author: liam
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours (including chilling and cooling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• ½ teaspoon white vinegar
• ¼ cup ice cold water
• ¾ cup cold unsalted butter, cut into pieces (1 ½ sticks or 12 tablespoons)
• 1 egg white, lightly beaten (for brushing)

Filling

• 3 large eggs
• 1 (15 ounce) can Baker’s Corner 100% Pure Canned Pumpkin
• ¼ cup sour cream
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground allspice
• ¾ cup Specially Selected 100% Pure Maple Syrup
• 1 cup heavy cream
• 3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping)

Instructions

1. Make the crust dough: 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 to the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until dough comes together.
2. Chill the dough: Remove the dough, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to rest and chill.
3. Pre-bake the crust: Preheat the oven to 375°F. Roll the dough into a 12-inch circle, place it gently in a 9-inch pie plate, fold edges over and create a decorative rim. Cover with parchment paper and pie weights or dried beans. Bake for 15 minutes until lightly baked and barely golden. Brush lightly with egg white and reduce oven temperature to 350°F.
4. Prepare 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. Heat maple syrup mixture: In a saucepan, heat maple syrup until simmering. Let simmer for 2-3 minutes until slightly thickened. Remove from heat and gradually whisk in heavy cream until fully incorporated.
6. Combine filling and maple mixture: Whisk the warm maple syrup and cream mixture into the pumpkin filling until fully combined.
7. Bake the pie: Pour the filling into the pre-baked pie crust. Bake at 350°F for 55-60 minutes, until the center is set but still slightly jiggly. Remove from oven and cool completely.
8. Chill: Refrigerate the pie overnight for best flavor and texture.
9. Brûlée topping: Just before serving, sprinkle the top with granulated sugar and use a kitchen torch to melt and caramelize the sugar until golden and crystallized, creating the signature brûlée crust. Serve immediately.

Notes

• Chilling the dough helps create a flakier crust by keeping the butter cold.
• Pie weights or dried beans prevent the crust from puffing up during pre-baking.
• Simmering the maple syrup thickens it and intensifies flavor for a richer filling.
• Use a kitchen torch for the brûlée topping to achieve an even caramelized finish; an oven broiler may not produce the same effect.
• Refrigeration overnight allows the flavors to meld and the filling to set perfectly.
• Make sure the pie is fully cooled before refrigerating to avoid condensation.

Keywords: pumpkin pie, bourbon pumpkin pie, brûlée topping, autumn dessert, holiday pumpkin pie, homemade pie crust