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Delicious Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

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★★★★★

4.9 from 184 reviews

This Delicious Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream offers a perfect blend of creamy pumpkin filling infused with warm spices and rich bourbon, all nestled in a flaky homemade pie crust. Topped with a decadent brûléed sugar crust and accompanied by a luscious bourbon vanilla whipped cream, this pie elevated classic pumpkin dessert to impressive gourmet levels—ideal for holiday celebrations or cozy autumn gatherings.

Ingredients

Scale

Pie Crust

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

Filling

  • 3 large eggs
  • 1 can Baker’s Corner 100% Pure Canned Pumpkin (15 ounces)
  • 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. Prepare the Pie Crust: In a food processor, combine the flour, sugar, and salt, pulsing briefly to mix. In a small bowl, whisk together the egg, vinegar, and ice cold water. Add the cold butter pieces to the food processor and pulse until the mixture resembles coarse crumbs. Gradually sprinkle the egg and water mixture over the flour and butter, pulsing until the dough starts to come together. Remove the dough, shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Bake the Crust: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it gently into a pie dish, trimming excess edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly baked and just golden. Remove from oven, brush the crust lightly with egg white wash, then reduce oven temperature to 350°F (175°C).
  3. Make the Filling: In a large bowl, whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until well combined.
  4. Prepare Maple Cream Mixture: Heat the maple syrup in a saucepan over medium heat until it simmers. Let it simmer gently for 2 to 3 minutes until slightly thickened. Remove from heat and gradually whisk in the heavy cream until smooth and incorporated.
  5. Combine Filling and Maple Mixture: Whisk the warm maple cream mixture into the pumpkin filling until fully blended. Pour the combined filling into the pre-baked pie crust.
  6. Bake the Pie: Bake the pie at 350°F (175°C) for 55 to 60 minutes, or until the center is set but still barely jiggles when gently shaken. Remove from oven and allow the pie to cool completely at room temperature.
  7. Chill the Pie: Refrigerate the cooled pie overnight to allow flavors to meld and filling to set thoroughly.
  8. Brûlée the Top and Serve: Just before serving, evenly sprinkle 3 tablespoons of granulated sugar over the top of the pie. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crystallized brûlée crust. Serve immediately with bourbon vanilla whipped cream if desired.

Notes

  • Using a food processor to make the crust ensures a tender and flaky texture by quickly blending butter while keeping it cold.
  • Pre-baking (blind baking) the crust prevents sogginess from the liquid filling.
  • The bourbon adds a subtle warmth and depth but can be omitted or substituted if preferred.
  • Ensure the pie filling is not overbaked; it should be set but with a slight jiggle in the center for ideal texture.
  • The brûléed sugar topping should be caramelized just before serving to maintain crispness.
  • If you don’t have pie weights, dried beans or rice work well as substitutes.
  • Allow pie to chill overnight to fully develop flavors and firm up the filling for best slicing results.
  • Use a kitchen torch carefully and always keep it moving to avoid burning the sugar.

Keywords: pumpkin pie, pumpkin pie brûlée, bourbon whipped cream, fall dessert, Thanksgiving pie, homemade pie crust, maple syrup pumpkin pie

Find it online: https://bakedbylisa.com/delicious-pumpkin-pie-brulee-with-bourbon-vanilla-whipped-cream-recipe/