Bourbon Brûlée Pumpkin Pie Recipe

Introduction

This Bourbon Brûlée Pumpkin Pie is a decadent twist on a classic fall favorite. With a rich pumpkin filling infused with warm spices and bourbon, topped with a crisp caramelized sugar crust, it’s perfect for holiday celebrations or cozy gatherings.

Ingredients

• 2 cups sifted Baker’s Corner All-purpose flour
• 1 tablespoon Baker’s Corner Granulated Sugar
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 1/2 teaspoon white vinegar
• 1/4 cup ice cold water
• 3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
• 1 egg white, lightly beaten (for brushing)
• 3 large eggs
• 1 (15 ounce) can Baker’s Corner 100% Pure Canned Pumpkin
• 1/4 cup sour cream
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 3/4 cup Specially Selected 100% Pure Maple Syrup
• 1 cup heavy cream
• 3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping)

Instructions

1. Step 1: Make the crust dough by adding the flour, sugar, and salt to a food processor and pulsing just until combined. In a small bowl, whisk together the egg, vinegar, and water.
2. Step 2: Add the cold butter pieces to the food processor and pulse until small coarse crumbs remain. Sprinkle the water and egg mixture over the flour and pulse again until the dough comes together.
3. Step 3: Remove the dough, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to rest and chill.
4. Step 4: 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.
5. Step 5: Brush the crust lightly with the beaten egg white and reduce oven temperature to 350°F.
6. Step 6: 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.
7. Step 7: In a saucepan, heat the maple syrup until simmering. Let simmer for 2-3 minutes until slightly thickened. Remove from heat and gradually whisk in the heavy cream until fully incorporated.
8. Step 8: Whisk the warm maple syrup and cream mixture into the pumpkin filling until fully combined.
9. Step 9: 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.
10. Step 10: Refrigerate the pie overnight for best flavor and texture.
11. Step 11: 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.

Tips & Variations

• For a nutty twist, add a tablespoon of finely chopped toasted pecans to the crust dough.
• If you don’t have a kitchen torch, briefly broil the sugared pie top in the oven, watching carefully to avoid burning.
• Substitute bourbon with dark rum or brandy for a different but equally delicious flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. Re-brûlée the topping just before serving if stored for longer periods to restore the crisp sugar crust. Avoid freezing after brûlée topping to maintain texture.

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 for up to 2 days before rolling and baking.

How do I know when the pie is done baking?

The pie is done when the edges are set and the center is slightly jiggly but not liquid. It will firm up as it cools and chills.

Bourbon Brûlée Pumpkin Pie Recipe

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★★★★★

4.7 from 139 reviews

This Bourbon Brûlée Pumpkin Pie is a delightful twist on the classic pumpkin pie, featuring a buttery, flaky crust with a smooth, spiced pumpkin filling enhanced by bourbon and a rich maple cream mixture. The pie is finished with a caramelized brûlée topping that adds a crisp, sweet contrast, making it a perfect dessert for fall and holiday celebrations.

• Author: Anna
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 13 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie 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
• 1/2 teaspoon white vinegar
• 1/4 cup ice cold water
• 3/4 cup cold unsalted butter, cut into pieces (1 1/2 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
• 1/4 cup sour cream
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground allspice

Maple Cream Mixture

• 3/4 cup Specially Selected 100% Pure Maple Syrup
• 1 cup heavy cream

Brûlée Topping

• 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, which makes it easier to roll out and improves the crust texture.
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, enhancing the filling’s richness and flavor.
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, indicating the perfect custard texture. Remove from oven and cool completely.
8. Chill the pie: Refrigerate the pie overnight for best flavor and texture, allowing the filling to set firmly and flavors to meld.
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 to enjoy the crisp topping.

Notes

• Use cold butter and ice-cold water for the crust to achieve a flaky texture.
• Pre-baking the crust prevents sogginess from the custard filling.
• The bourbon adds a subtle depth of flavor but can be omitted if preferred.
• Chilling the pie overnight enhances flavor and texture.
• If you don’t have a kitchen torch, you can place the sugared pie under a hot broiler briefly, watching closely to avoid burning.
• This pie is best served the day after baking for optimal taste.

Keywords: pumpkin pie, bourbon pumpkin pie, brûlée pie, fall dessert, holiday pie, pumpkin dessert, maple syrup pie, custard pie