Bourbon Brûlée Pumpkin Pie (Printable Version)
Flaky crust with spiced pumpkin filling and a caramelized brûlée sugar topping perfect for cozy autumn desserts.
# Everything You’ll Need:
→ Crust
01 -
2 cups sifted all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon salt
04 -
1 large egg, lightly beaten
05 -
1/2 teaspoon white vinegar
06 -
1/4 cup ice cold water
07 -
3/4 cup cold unsalted butter, cut into pieces (12 tablespoons)
08 -
1 egg white, lightly beaten (for egg wash)
→ Filling
09 -
3 large eggs
10 -
1 (15 ounce) can 100% pure canned pumpkin
11 -
1/4 cup sour cream
12 -
2 tablespoons bourbon
13 -
2 teaspoons vanilla extract
14 -
1 teaspoon ground cinnamon
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon ground ginger
17 -
1/4 teaspoon ground nutmeg
18 -
1/4 teaspoon ground cardamom
19 -
1/8 teaspoon ground allspice
20 -
3/4 cup pure maple syrup
21 -
1 cup heavy cream
22 -
3 tablespoons granulated sugar (for brûlée topping)
# Steps to Cook:
01 -
Pulse sifted flour, sugar, and salt in a food processor. Whisk together egg, white vinegar, and ice cold water. Add cold butter to flour mixture and pulse until coarse crumbs form. Gradually add egg mixture while pulsing until dough just comes together.
02 -
Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
03 -
Preheat oven to 375°F. Roll dough on lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, trim edges, and crimp decoratively.
04 -
Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes until lightly golden. Remove weights and parchment, brush crust with egg white. Lower oven to 350°F.
05 -
Whisk eggs, canned pumpkin, sour cream, vanilla, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth.
06 -
Heat maple syrup to a simmer for 2-3 minutes until slightly thickened. Remove from heat and slowly whisk in heavy cream until smooth.
07 -
Whisk warmed maple cream into pumpkin mixture. Pour into pre-baked crust and bake at 350°F for 55-60 minutes until center is set but slightly jiggly. Cool to room temperature.
08 -
Refrigerate pie overnight to set flavors. Before serving, evenly sprinkle granulated sugar on top and caramelize with a kitchen torch until golden and crisp.
09 -
Slice and serve chilled or slightly warmed for a rich fall dessert.
# Extra Suggestions:
01 -
Use pie weights or dried beans during blind baking to prevent crust shrinkage. If a kitchen torch is unavailable, briefly broil sugar topping, watching carefully to avoid burning. Ensure butter and water are very cold for a flaky crust. Chilling overnight enhances flavor melding and texture.