Introduction

This delicious Pumpkin Pie Brûlée combines the classic flavors of pumpkin and warm spices with a crisp pie crust and a caramelized sugar top. Finished with a touch of bourbon vanilla whipped cream, it’s an elegant dessert perfect for any autumn gathering.

A pumpkin pie with one slice removed is placed in a white pie dish, showing a smooth, deep orange filling with a shiny, slightly caramelized top layer. The crust is golden brown and thick with a crimped edge all around. In the center of the pie is a swirl of white whipped cream sprinkled with brown cinnamon powder. Around the pie, there are some walnut halves scattered on the white marbled surface, along with a small white pumpkin and part of an orange pumpkin visible at the edges of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pie Crust:

2 cups 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 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
1 large egg white, lightly beaten (for brush)

Filling:

3 large eggs
1 can (15 ounces) 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 100% pure maple syrup
1 cup heavy cream
3 tablespoons granulated sugar (for brûlée topping)

Equipment:

Food processor
Pie dish
Saucepan
Kitchen torch

Instructions

Step 1: In a food processor, combine the flour, sugar, and salt. Pulse briefly to mix. In a small bowl, whisk the egg, vinegar, and ice water. Add the cold butter pieces to the food processor and pulse until the mixture forms small coarse crumbs.
Step 2: Sprinkle the egg and water mixture over the flour and butter mixture. Pulse again until the dough comes together. Remove the dough by hand, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 3: Preheat the oven to 375°F (190°C). Roll the chilled dough into a 12-inch circle. Fold it in half to transfer to the pie dish and unfold it gently, trimming excess dough from edges.
Step 4: Cover the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until lightly golden. Remove from oven, brush lightly with beaten egg white, and reduce oven temperature to 350°F (175°C).
Step 5: In a large bowl, whisk together the eggs, pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice.
Step 6: Heat the maple syrup in a saucepan over medium heat until simmering. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in the heavy cream gradually, stirring constantly.
Step 7: Whisk the warm maple cream mixture into the pumpkin filling until fully combined. Pour the filling into the prepared pie crust.
Step 8: Bake the pie for 55 to 60 minutes, until the center is barely jiggling but set. Remove from oven and let cool completely. Refrigerate the pie overnight before serving.
Step 9: Just before serving, sprinkle granulated sugar evenly over the top of the pie. Use a kitchen torch to brûlée the sugar until it’s melted and golden brown and forms a crisp crust. Serve immediately with bourbon vanilla whipped cream if desired.

Tips & Variations

For an extra flaky crust, keep the butter and water very cold throughout the process.
Use homemade pie weights or dried beans for blind baking to prevent the crust from shrinking.
Substitute bourbon with dark rum or brandy for a different flavor profile.
For a non-alcoholic version, omit bourbon and add an extra teaspoon of vanilla extract.
Serve with whipped cream flavored with vanilla extract and a splash of bourbon for a perfect complement.

Storage

Store leftover pumpkin pie tightly covered in the refrigerator for up to 3 days. To maintain the crisp brûlée topping, it’s best to brûlée the sugar just before serving rather than in advance. Reheat pie slices gently at room temperature before serving if desired.

How to Serve

A small pumpkin pie is shown on a white plate with a slice already taken out from the front right side. The pie has a golden brown, textured filling with a darker, slightly burnt top layer and a flaky, wavy light beige crust around the edges. Inside the slice, the filling is smooth and thick with a warm orange color. Crumbs and small pieces of nuts are scattered inside the empty section and on the white marbled surface around the plate. In the background, there is part of another pumpkin pie with a similar crust and filling in a white plate, some small orange autumn leaves, a small pumpkin at the bottom left, and part of a white bowl with a dessert topped with whipped cream and nut crumbs. A silver pie server is visible on the right side on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making my own?

Yes, a store-bought pie crust can be used to save time. Just follow the package instructions for baking, and proceed with the filling and brûlée topping as described.

How do I know when the pie filling is done baking?

The pie is done when the center is mostly set but still slightly jiggly when gently shaken. It will firm up further as it cools and chills overnight.