Jump to Recipe Print RecipeAs the leaves turn and the air becomes crisper, I find myself irresistibly drawn to the cozy comforts of fall desserts. This Bourbon Brûlée Pumpkin Pie is my favorite way to celebrate the season, blending the nostalgic flavors of autumn with a delightful twist. Infused with bourbon and topped with a crunchy caramelized sugar crust, this pie is not just another pumpkin dessert; it’s a show-stopper for any festive gathering. The creamy filling, rich with warm spices, and the satisfying crunch of the brûléed top make it a perfect way to impress guests or treat yourself. Plus, it’s a crowd-pleaser that’s surprisingly quick to prepare, leaving you with more time to savor the season. Are you ready to elevate your holiday baking with this luxurious yet approachable recipe? Why Is This Pie a Must-Try? Decadent Flavors: This Bourbon Brûlée Pumpkin Pie melds traditional pumpkin pie flavors with the rich depth of bourbon, creating a dessert that’s anything but ordinary. Effortlessly Impressive: Your guests will be wowed by the beautiful caramelized topping that adds a gourmet touch, making this pie perfect for any festive gathering. Crowd-Pleasing Comfort: This dish combines beloved autumn spices, ensuring that it appeals to everyone at the table, whether they’re pumpkin pie purists or adventurous eaters. Quick and Easy: With straightforward steps, you can whip up this luxurious dessert in no time, letting you focus on enjoying the company of family and friends. Customizable Options: Feel free to tailor the spice blend or even try individual portions for a unique twist! If you love exploring variations, don’t miss out on our tips for making mini tarts or experimenting with different flavor infusions. Bourbon Brûlée Pumpkin Pie Ingredients For the Crust All-purpose flour – Forms a flaky base for the pie; can substitute with a gluten-free blend if needed. Granulated sugar – Sweetens the crust and helps create the brûlée topping; for a less refined option, use coconut sugar. Salt – Enhances flavor and balances sweetness; essential for the overall taste, so don’t omit. Egg – Binds the crust ingredients for richness; substitute with a flax egg for a vegan alternative. White vinegar – Contributes to a tender crust without affecting flavor; lemon juice can be used as an alternative. Unsalted butter – Key for achieving a tender, flaky crust; remember to use cold, cubed butter, or substitute with vegan butter. For the Filling Pure canned pumpkin – The star of the filling that controls texture and spice profile; avoid using pre-flavored pumpkin pie filling. Sour cream – Adds creaminess and tanginess that balances sweetness; Greek yogurt can work in a pinch. Bourbon – Infuses the pie with deep, smoky flavors; choose a bourbon you enjoy, or use vanilla extract for a non-alcoholic version. Vanilla extract – Rounds out flavors with aromatic sweetness; no substitute recommended for the best taste. Ground cinnamon, ginger, nutmeg, cardamom, allspice – Provide classic autumn spices; feel free to adjust based on personal preferences. Pure maple syrup – Adds natural sweetness and flavor complexity; honey or agave syrup can be used as alternatives. Heavy cream – Ensures a luxuriously smooth filling; you can replace it with coconut cream for a non-dairy option. For the Brûlée Topping Granulated sugar – Used to create the crunchy caramelized layer on top; ensure an even layer for the best brûlée effect. With these simple yet essential ingredients, you’re on your way to creating a show-stopping Bourbon Brûlée Pumpkin Pie that’s sure to impress this fall! Step‑by‑Step Instructions for Bourbon Brûlée Pumpkin Pie Step 1: Prepare the Crust In a food processor, combine all-purpose flour, granulated sugar, and salt. Pulse until mixed. In a separate bowl, whisk together an egg, white vinegar, and ice water. Add cold, cubed butter to the flour mixture and pulse until coarse crumbs form. Drizzle in the egg mixture and pulse until the dough just holds together. Wrap in plastic and chill for 30 minutes. Step 2: Roll and Fit the Crust Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Gently transfer the rolled dough into the plate, crimping the edges to create a decorative border. Place parchment paper over the crust, fill with pie weights, and pre-bake for 15 minutes. Remove weights and let the crust cool slightly. Step 3: Prepare the Filling In a large bowl, whisk together eggs, pure canned pumpkin, sour cream, bourbon, vanilla extract, and the spices: ground cinnamon, ginger, nutmeg, cardamom, and allspice. In a saucepan, heat pure maple syrup until it simmers, then whisk in heavy cream. Combine this mixture with the pumpkin blend until smooth and well incorporated. Step 4: Bake the Pie Pour the rich filling into the pre-baked crust and smooth the top with a spatula. Bake at 350°F (175°C) for 55-60 minutes, or until the center is set but still has a slight jiggle. This ensures that your Bourbon Brûlée Pumpkin Pie remains creamy. Once baked, allow it to cool completely on a wire rack. Step 5: Brûlée Topping When ready to serve, sprinkle an even layer of granulated sugar over the top of the cooled pie. Use a kitchen torch to caramelize the sugar until it’s bubbly and golden brown. Move the torch slowly back and forth to achieve an even crust without burning. Let it rest for a few minutes before slicing and serving. Make Ahead Options These Bourbon Brûlée Pumpkin Pie preparations are a lifesaver for busy home cooks! You can make the pie crust up to 3 days in advance; just wrap it tightly in plastic wrap and refrigerate to maintain its flakiness. The pie filling can be prepared and stored in the refrigerator for up to 24 hours as well; just ensure it’s covered to prevent a skin from forming. When you’re ready to bake, pour the chilled filling into the pre-baked crust and bake as directed. For the brûlée topping, sprinkle sugar just before serving and use a kitchen torch to caramelize it, ensuring your pie remains just as delicious and impressive as if made fresh! Expert Tips for Bourbon Brûlée Pumpkin Pie Perfectly Creamy Filling: Ensure the pie filling has a slight jiggle in the center before removing it from the oven; this keeps it creamy and prevents over-baking. Brûlée with Care: For the best brûlée topping, use a kitchen torch for even caramelization. If broiling, watch closely to avoid burning the sugar. Chill the Dough: Make the pie crust dough up to two days in advance and store it tightly wrapped in the fridge. This enhances the flavor and saves time. Spice It Up: Feel free to adjust the spice blend according to your personal taste. Cinnamon, nutmeg, and allspice are classics, but don’t hesitate to be creative! Be Mindful of Substitutes: When substituting ingredients, stick closely to the recommended options to ensure the flavor balance in your Bourbon Brûlée Pumpkin Pie is just right. How to Store and Freeze Bourbon Brûlée Pumpkin Pie Fridge: Store any leftover Bourbon Brûlée Pumpkin Pie in an airtight container in the refrigerator for up to 3-4 days. To maintain the crunchy topping, keep the brûlée separate and apply just before serving. Freezer: For longer storage, freeze the pie before adding the brûlée topping. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, keeping it good for up to 2 months. Thawing: To enjoy your frozen Bourbon Brûlée Pumpkin Pie, thaw it in the refrigerator overnight before serving. Add the brûlée topping just before slicing to maintain that delightful crunch. Reheating: If desired, warm individual slices in the microwave for about 20-30 seconds, but avoid overheating, as it can compromise the pie’s creamy texture. Bourbon Brûlée Pumpkin Pie Variations Feel free to let your creativity shine as you customize this delightful recipe to suit your taste and dietary needs! Gluten-Free: Use a gluten-free flour blend for the crust to make this pie suitable for gluten sensitivities. Dairy-Free: Substitute the heavy cream with coconut cream and the butter with vegan butter for a completely dairy-free dessert. Spice Twist: Add a pinch of clove or a dash of cardamom to the spice mix for a unique flavor profile that surprises the palate. Maple Infusion: Replace bourbon with extra maple syrup for a deeper, sweeter flavor that pairs beautifully with pumpkin. Mini Pies: Bake in individual tart pans or ramekins for charming single servings that are perfect for sharing at gatherings. Extra Crunch: Mix crushed pecans or walnuts into the brûlée topping for an irresistible crunch that adds texture to each slice. Fruity Flair: Layer in some diced apples or pears within the pumpkin filling for a seasonal fruit twist that elevates the taste. Heat It Up: For those who love a kick, add a dash of cayenne pepper or ground chili to the spice mix for a surprising heat that complements the sweetness. Exploring these variations can enhance your holiday baking experience, making it even more delightful! For more inspiration, consider checking out our Serving Suggestions to elevate your presentation, or try some of our Storage Tips to keep your pie fresh. Enjoy every delicious bite! What to Serve with Bourbon Brûlée Pumpkin Pie As you savor the rich, spiced flavors of this decadent pie, imagine enhancing your gathering with delightful complements. Softly Whipped Cream: A dollop of freshly whipped cream adds lightness and balances the pie’s richness, making each bite divine. Toasted Pecans: Their crunchy texture and nutty flavor bring an extra layer of warmth, echoing the pie’s autumn spices perfectly. Cinnamon Sugar Cookies: Sweet, chewy cookies with a hint of cinnamon create a comforting sweet contrast, ideal for pie lovers. Apple Cider Sangria: This fruity drink combines apple cider, wine, and spices, mirroring the flavors of fall and enhancing your dessert experience. Maple-Glazed Bacon: A surprising twist, the salty-sweet crunch of bacon pairs beautifully with the pie’s sweetness and rich bourbon notes. Caramel Sauce Drizzle: For the ultimate indulgence, a drizzle of salted caramel sauce elevates the pie, enhancing flavor and texture. Spiced Chai Latte: Warm and fragrant, this spiced drink complements the pie’s flavors, adding a cozy touch as dessert time unfolds. Pumpkin Spice Cheesecake Bites: Bite-sized treats offer a playful variety while echoing the seasonal love of pumpkin flavors in a different form. These delightful pairings will not only enhance your Bourbon Brûlée Pumpkin Pie experience but also create a memorable autumn gathering for family and friends! Bourbon Brûlée Pumpkin Pie Recipe FAQs What type of pumpkin is best for the pie? When selecting pumpkin for the filling, I recommend using pure canned pumpkin rather than pumpkin pie filling. Pure canned pumpkin provides better control over the flavors and texture of your Bourbon Brûlée Pumpkin Pie. If you prefer fresh pumpkin, look for smaller varieties like sugar pumpkins, which are sweeter and creamier compared to larger pumpkins used for carving. How should I store leftover Bourbon Brûlée Pumpkin Pie? Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. To preserve the texture of the crunchy topping, I suggest keeping the brûlée sugar separate and applying it just before serving. This way, you can enjoy that delightful textural contrast every time! Can I freeze this pie? Absolutely! To freeze your Bourbon Brûlée Pumpkin Pie, wrap it tightly in plastic wrap and then in aluminum foil. This will help prevent freezer burn. The pie can be frozen for up to 2 months. Remember to freeze it before adding the brûlée topping. Thaw in the refrigerator overnight before adding the sugar and caramelizing it for serving. What should I do if my pie filling is too runny? If you find that your pie filling is too runny, there are a couple of things you can do! Ensure that you’ve baked it long enough—look for a slightly jiggly center. If it still feels loose after baking, you can mix in a little more canned pumpkin or an extra egg to help thicken it, and bake again briefly. Just be careful not to over-bake, as it may become dense. Are there any allergen considerations with this recipe? Yes! This Bourbon Brûlée Pumpkin Pie contains common allergens such as gluten (from flour) and dairy (from heavy cream and butter). For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can also use vegan butter and coconut cream to make a dairy-free version, ensuring everyone at your gathering can enjoy this delicious dessert! What’s the best way to make the brûlée topping? To achieve the perfect brûlée topping, sprinkle an even layer of granulated sugar over the cooled pie. Use a kitchen torch, moving it back and forth slowly until the sugar melts and caramelizes to a bubbly, golden brown. If you don’t have a torch, you can briefly broil the pie in the oven, but keep a close eye to avoid burning. Let it sit for a few minutes before slicing so the topping can set beautifully. Bourbon Brûlée Pumpkin Pie: Your Ultimate Autumn Delight This Bourbon Brûlée Pumpkin Pie combines autumn flavors with a bourbon twist, topped with a crunchy caramelized crust. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrChilling Time 30 minutes minsTotal Time 2 hours hrs Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Crust1 cup All-purpose flour Can substitute with gluten-free blend if needed.2 tablespoons Granulated sugar For a less refined option, use coconut sugar.1/4 teaspoon Salt Essential for overall taste, do not omit.1 large Egg Can substitute with a flax egg for vegan option.1 teaspoon White vinegar Can substitute with lemon juice.1/2 cup Unsalted butter Use cold, cubed butter or substitute with vegan butter.Filling1 can Pure canned pumpkin Avoid using pre-flavored pumpkin pie filling.1/2 cup Sour cream Greek yogurt can be used in a pinch.1/4 cup Bourbon Use a bourbon you enjoy or vanilla extract for non-alcoholic.1 teaspoon Vanilla extract No substitute recommended for best taste.1 teaspoon Ground cinnamon Adjust to personal preference.1 teaspoon Ground ginger Adjust to personal preference.1/2 teaspoon Ground nutmeg Adjust to personal preference.1/2 teaspoon Ground cardamom Adjust to personal preference.1/2 teaspoon Ground allspice Adjust to personal preference.1/2 cup Pure maple syrup Honey or agave syrup can be used as alternatives.1 cup Heavy cream Can replace with coconut cream for non-dairy option.Brûlée Topping1/4 cup Granulated sugar Ensure an even layer for best brûlée effect. Equipment food processorPie platekitchen torchSaucepanwhiskMixing Bowl Method Step-by-Step InstructionsIn a food processor, combine all-purpose flour, granulated sugar, and salt. Pulse until mixed. In a separate bowl, whisk together egg, white vinegar, and ice water. Add cold, cubed butter to the flour mixture and pulse until coarse crumbs form. Drizzle in the egg mixture and pulse until dough just holds together. Wrap in plastic and chill for 30 minutes.Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Gently transfer the rolled dough into the plate, crimping the edges to create a decorative border. Place parchment paper over the crust, fill with pie weights, and pre-bake for 15 minutes. Remove weights and let the crust cool slightly.In a large bowl, whisk together eggs, pure canned pumpkin, sour cream, bourbon, vanilla extract, and the spices. In a saucepan, heat pure maple syrup until it simmers, then whisk in heavy cream. Combine this mixture with the pumpkin blend until smooth and well incorporated.Pour the rich filling into the pre-baked crust and smooth the top with a spatula. Bake at 350°F (175°C) for 55-60 minutes, or until the center is set but still has a slight jiggle.When ready to serve, sprinkle an even layer of granulated sugar over the top of the cooled pie. Use a kitchen torch to caramelize the sugar until bubbly and golden brown. Let it rest for a few minutes before slicing and serving. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 4500IUVitamin C: 2mgCalcium: 50mgIron: 1mg NotesEnsure pie filling has a slight jiggle in the center before removing from the oven; this keeps it creamy and prevents over-baking. Watch closely when brûléeing to avoid burning sugar. Tried this recipe?Let us know how it was!
