Bourbon Brûlée Pumpkin Pie

This Bourbon Brûlée Pumpkin Pie takes the beloved classic pumpkin pie to a whole new level with its flaky homemade crust and a velvety filling enriched by bourbon and a blend of warm spices. The crowning touch of a crisp, caramelized brûlée sugar topping adds a delightful texture contrast making it the star of any fall dessert table or festive occasion.

I first made this pie for Thanksgiving, and it quickly became the dessert everyone asks for year after year. The combination of smooth pumpkin custard and crunchy brûlée sugar is irresistible.

Ingredients

• All-purpose flour: forms the base of the crust choose a good quality flour for the best texture
• Granulated sugar: sweetens the crust and brûlée topping make sure it is fresh for proper caramelization
• Unsalted butter: cold and cut into pieces to ensure a flaky and tender crust
• Large eggs: bind the crust and filling for structure and richness
• White vinegar: a small amount helps tenderize the crust for better flakiness
• Canned pumpkin: pure pumpkin for authentic autumn flavor avoid pumpkin pie filling which contains spices already
• Sour cream: adds creaminess and a slight tang to the filling
• Bourbon: infuses the filling with warm complexity pick a bourbon you enjoy sipping for best results
• Vanilla extract: rounds out the flavor with sweetness
• Ground cinnamon, ginger, nutmeg, cardamom, allspice: the spice mix creates the classic pumpkin pie warmth with extra depth
• Pure maple syrup: simmered and combined with cream for a luscious filling
• Heavy cream: adds richness to the filling and smoothness to the maple mixture
• Egg white: provides the sheen and binds the brûlée topping during caramelization

Step-by-Step Instructions

Prepare the Crust:

In a food processor, combine sifted flour, granulated sugar, and salt with brief pulses to blend dry ingredients. In a small bowl, whisk egg, white vinegar, and ice cold water until combined. Add cold butter pieces to flour mixture and pulse until texture resembles coarse crumbs. Slowly drizzle egg mixture while pulsing until dough just begins to come together.

Chill the Dough:

Transfer dough from processor, shape into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes. Chilling helps the gluten relax and the butter firm up resulting in a flaky crust.

Preheat Oven and Roll Out Dough:

Preheat oven to 375 degrees Fahrenheit. On a lightly floured surface, roll dough into 12-inch circle fitting a 9-inch pie plate. Fold dough carefully to transfer it to the plate and gently press it in place trimming any excess. Crimp edges by folding and pinching to decorate.

Bake the Crust:

Line crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes until lightly golden. Remove parchment and weights and brush crust lightly with beaten egg white. Lower oven temperature to 350 degrees Fahrenheit.

Mix the Filling:

In a large bowl, whisk together eggs, canned pumpkin, sour cream, vanilla, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and combined.

Prepare Maple Cream Mixture:

Simmer maple syrup in a saucepan for 2 to 3 minutes to thicken slightly. Remove from heat and slowly whisk in heavy cream to create a smooth, creamy mixture.

Combine Filling and Pour into Crust:

Whisk the warm maple cream mixture into the pumpkin filling until evenly incorporated. Pour filling into pre-baked crust evenly.

Bake the Pie:

Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until the center is set but with a slight jiggle. Remove from oven and cool completely to room temperature.

Chill and Finish:

Refrigerate the pie overnight to allow flavors to meld and the filling to set perfectly. Just before serving, sprinkle a generous layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp brûlée crust.

Serve:

Slice and serve the pie chilled or slightly warmed for a rich and festive dessert with a sophisticated bourbon twist.

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Storage tips

Store leftover pie covered in the refrigerator for up to four days to maintain freshness. Bring slices to room temperature or warm slightly before serving for the best texture. The brûlée crust’s crunch is best enjoyed fresh so avoid covering the top directly.

Ingredient substitutions

If you do not have bourbon, a good quality dark rum can be a nice substitution adding a similar depth of flavor. For a dairy-free version, substitute coconut cream for heavy cream and a vegan butter for the crust but expect a slight change in richness. Pure maple syrup is preferred but honey can be used in a pinch.

Serving suggestions

Serve this pie with a dollop of lightly whipped cream or vanilla ice cream to balance the spice and sweetness. A sprinkle of toasted pecans adds texture and nutty flavor. Pair it with a hot cup of coffee or spiced tea for a cozy autumn treat.

Cultural context

Pumpkin pie has long been a symbol of American fall and holiday tradition. This bourbon brûlée version pays homage to the classic by incorporating bourbon, a historic American spirit, and the brûlée technique which is French in origin. The fusion makes this pie a celebration of seasonal flavors and culinary influences.

Pro Tips

• Always chill your dough well before rolling to avoid shrinking and encourage flakiness
• Do not skip baking the crust with weights to prevent bubbles and shrinking in the final pie
• Use a kitchen torch rather than a broiler to caramelize the sugar for better control and even burning

Recipe FAQs

→ What gives the pie its distinct caramelized topping?

The topping is created by sprinkling granulated sugar over the chilled pie and using a kitchen torch to caramelize it, forming a crisp brûlée crust that adds texture and sweetness.

→ How does the bourbon influence the flavor?

Bourbon adds a warm, slightly smoky depth to the pumpkin filling, complementing the blend of spices for a richer, more complex taste.

→ Why is chilling the dough important?

Chilling the dough firms it up, which makes rolling easier and results in a flakier crust by preventing butter from melting too quickly during baking.

→ What is the role of the maple cream mixture in the filling?

The heated maple syrup whisked with cream provides sweetness and smoothness, balancing the spiced pumpkin and enhancing the pie’s creamy texture.

→ Can the brûlée topping be made without a kitchen torch?

Yes, the sugared pie can be caramelized under a broiler for a few minutes, but it requires close attention to avoid burning the sugar.