Bourbon Brûlée Pumpkin Pie

If you’re searching for the perfect pumpkin dessert that takes your autumn table to the next level, look no further than this Bourbon Brûlée Pumpkin Pie. Combining a flaky, buttery crust with a creamy, spiced pumpkin filling and finished with a caramelized brûlée topping, this pie is both elegant and indulgent. It’s the kind of dessert that impresses guests while still feeling like cozy comfort food.

Whether it’s Thanksgiving, a fall dinner party, or just a sweet weekend treat, this pie brings the warmth of the season into every bite. Let’s dive into the full guide to making this show-stopping dessert.

Why This Recipe Stands Out

This Bourbon Brûlée Pumpkin Pie isn’t your typical pumpkin pie:

• Flaky, tender crust: A perfectly balanced pastry that holds the rich filling without becoming soggy.
• Creamy, spiced filling: Smooth pumpkin, maple syrup, and a hint of bourbon create layers of flavor.
• Brûlée topping: A crunchy, caramelized sugar layer adds texture and drama to each slice.
• Balanced sweetness: Maple syrup adds a nuanced sweetness that complements the pumpkin and spices.
• Elegant presentation: Ideal for impressing guests at holiday dinners.

Why You’ll Love This Recipe

• Combines the best of classic pumpkin pie with a modern twist.
• Aromatic spices like cinnamon, nutmeg, and cardamom fill your kitchen with fall scents.
• The bourbon adds depth without overpowering the pumpkin flavor.
• Can be made ahead for stress-free holiday entertaining.
• Brûlée topping creates an interactive, fun experience for your guests.

Ingredients Breakdown

This recipe makes one 9-inch pie, perfect for 8–10 servings depending on slice size. Ingredients are divided by component for clarity.

Crust

• 2 cups sifted all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 1/2 teaspoon white vinegar
• 1/4 cup ice-cold water
• 3/4 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
• 1 egg white, lightly beaten (for brushing crust)

Filling

• 3 large eggs
• 1 (15 oz) can 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 pure maple syrup
• 1 cup heavy cream

Brûlée Topping

• 3 tablespoons granulated sugar

Tools & Equipment Needed

• Food processor
• Mixing bowls
• Whisk
• Saucepan
• 9-inch pie plate
• Rolling pin
• Parchment paper
• Pie weights or dried beans
• Oven
• Kitchen torch (for brûlée topping)

Step-by-Step Instructions

Making the Crust

1. Combine dry ingredients: Add flour, sugar, and salt to a food processor and pulse until blended.
2. Mix wet ingredients: In a small bowl, whisk together egg, vinegar, and water.
3. Cut in the butter: Add cold butter to the flour mixture and pulse until coarse crumbs remain.
4. Incorporate liquid: Sprinkle the egg-water mixture over the flour and pulse until dough just comes together.
5. Chill: Remove dough, form into a disc, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat oven: Heat to 375°F (190°C).
7. Roll out dough: Roll into a 12-inch circle and gently transfer to a 9-inch pie plate. Fold edges over slightly and use fingers to create a ripple or decorative edge.
8. Blind bake: Cover with parchment and pie weights or dried beans. Bake for 15 minutes until lightly golden. Brush with egg white. Reduce oven to 350°F (175°C).

Preparing the Filling

1. Mix pumpkin base: In a large bowl, whisk eggs, canned pumpkin, sour cream, vanilla, bourbon, and spices.
2. Heat maple cream: In a small saucepan, warm the maple syrup until simmering. Let it cook 2–3 minutes to slightly thicken. Gradually whisk in the heavy cream.
3. Combine filling: Pour maple cream mixture into pumpkin mixture and whisk until smooth.
4. Fill the crust: Pour filling into pre-baked pie crust.

Baking

1. Bake at 350°F (175°C) for 55–60 minutes until the center is just set and slightly jiggly.
2. Remove pie and let cool completely at room temperature. Refrigerate overnight for best flavor and texture.

Brûlée Topping

1. Sprinkle 3 tablespoons of granulated sugar evenly over the top of the pie.
2. Use a kitchen torch to melt and caramelize the sugar until it’s golden and crisp. Serve immediately.

Tips & Variations

• Alcohol-free: Omit bourbon or replace with vanilla extract.
• Nutty twist: Add finely chopped toasted pecans under the sugar topping for extra texture.
• Spice variation: Increase cinnamon or add a pinch of cloves for a more aromatic profile.
• Maple alternatives: Use honey or brown sugar for a different sweetness.
• Mini pies: Use the same filling and crust for individual tartlets.

Flavor Profile

• Taste: Rich and creamy with deep maple sweetness and warm spices.
• Texture: Flaky crust, smooth pumpkin filling, and crunchy brûlée topping.
• Aromatic: Bourbon and pumpkin spice fill the kitchen with inviting fall scents.

Nutritional Overview (Per Serving, 1/8 Pie)

Nutrient	Amount
Calories	360 kcal
Protein	5 g
Fat	22 g
Saturated Fat	12 g
Carbohydrates	40 g
Fiber	2 g
Sugar	18 g
Sodium	200 mg
Vitamin A	3000 IU
Calcium	50 mg
Iron	1.5 mg

Make-Ahead & Meal Prep Tips

• Prepare crust and filling a day ahead for stress-free baking.
• Chill pie overnight to let flavors meld; pie is easier to slice and brûlée topping sets better.
• Pie can be refrigerated for up to 3 days.

FAQs

Q: Can I make this pie without a kitchen torch?
A: Yes, place under a broiler for 1–2 minutes, watching carefully to avoid burning.

Q: Can I use fresh pumpkin?
A: Yes, but cook and puree it first. Use about 2 cups of fresh pumpkin puree in place of the canned pumpkin.

Q: Can I freeze the pie?
A: Freeze before brûlée topping. Defrost overnight in the fridge before serving and torch sugar at the last moment.

Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but the brûlée effect requires granulated sugar for caramelization.

Cooking Timeline

Step	Time
Chill dough	30 min
Preheat & blind bake crust	15 min
Prepare filling	10 min
Bake pie	55–60 min
Cool & chill	1–12 hrs
Brûlée topping	5 min
Total	2 hrs + chilling

Serving Suggestions

• Serve with a dollop of whipped cream or crème fraîche.
• Pair with warm cider or spiced coffee for a complete fall dessert experience.
• Garnish with a few toasted pecans or a light dusting of cinnamon for extra visual appeal.

Ingredient Spotlight

Pumpkin

• Provides natural sweetness, creamy texture, and rich color.
• Select firm pumpkins with no soft spots for fresh pumpkin puree.

Bourbon

• Adds depth and warmth without overpowering the pumpkin flavor.
• Can be substituted with vanilla extract for alcohol-free versions.

Pro Cooking Tips

• Keep butter and water ice-cold for a tender, flaky crust.
• Don’t overbake the pie; the center should wobble slightly for perfect texture.
• Brûlée sugar at the last moment to maintain crispness.
• Chill pie overnight to allow flavors to meld and filling to set fully.

Storage & Freezing Guide

• Refrigeration: Store pie in airtight container for up to 3 days.
• Freezing: Freeze pie before brûlée topping for up to 2 months. Do not freeze after torching sugar.
• Reheating: Serve chilled or let come to room temperature. Torch sugar just before serving.

Expanded Conclusion

This Bourbon Brûlée Pumpkin Pie is a luxurious, show-stopping dessert that elevates classic pumpkin pie with a creamy filling, aromatic spices, and a caramelized sugar topping. Perfect for fall holidays, dinner parties, or any time you want to impress, it brings together comfort and elegance in every bite.

Make it ahead for stress-free entertaining and torch the sugar at the last moment for that wow factor. This pie is sure to become a favorite in your fall dessert repertoire, combining tradition, creativity, and irresistible flavor.

Print