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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.

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
  • 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

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