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Bourbon Brûlée Pumpkin Pie

Indulgent Bourbon Brûlée Pumpkin Pie That Wows Every Guest

This Bourbon Brûlée Pumpkin Pie combines cozy flavors with a stunning presentation, perfect for any gathering or occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Use gluten-free flour for a gluten-free option.
  • 2 tablespoons granulated sugar You can substitute with brown sugar.
  • ½ teaspoon salt Opt for sea salt for a more pronounced taste.
  • ½ cup unsalted butter Ensure it's cold for best results.
  • 1 large egg Substitute with a flax egg for a vegan option.
  • 1 teaspoon vinegar Can use lemon juice as an alternative.
  • 4-6 tablespoons ice-cold water Keep it chilled for best outcome.
For the Filling
  • 1 can canned pumpkin Fresh pumpkin can be used but requires cooking.
  • ½ cup sour cream Greek yogurt can serve as a lighter substitute.
  • ½ cup bourbon Alternatively, use apple cider or vanilla.
  • 1 teaspoon vanilla extract Ensure it’s pure for the best results.
  • 1 teaspoon cinnamon Feel free to adjust spices for personal taste.
  • ½ teaspoon ginger Adjust spices as desired.
  • ¼ teaspoon nutmeg Adjust spices as desired.
  • ¼ teaspoon cardamom Adjust spices as desired.
  • ¼ teaspoon allspice Adjust spices as desired.
  • ¼ cup maple syrup Honey can be a delightful alternative.
For the Brûlée Topping
  • 1 tablespoon granulated sugar Can also use brown sugar for a different flavor profile.

Equipment

  • Food processor
  • Pie plate
  • Oven
  • Kitchen torch

Method
 

Step-by-Step Instructions for Bourbon Brûlée Pumpkin Pie
  1. Prepare the Pie Crust: Combine flour, granulated sugar, and salt in a food processor. Add cold, cubed butter and pulse until coarse crumbs. Whisk egg, vinegar, and water together, add to the flour mixture, and pulse until a dough forms. Chill in the refrigerator for 30 minutes.
  2. Pre-bake Crust: Roll out dough to fit a pie plate, cover with parchment, fill with weights, and bake at 375°F for 15 minutes until golden. Allow to cool.
  3. Make Filling: Whisk canned pumpkin, sour cream, and eggs in a bowl. Gradually mix in bourbon, vanilla extract, and spices until creamy and well-combined.
  4. Assemble Pie: Pour filling into the pre-baked crust, tapping to release air bubbles. Optionally, create a decorative edge on the crust.
  5. Bake Filled Pie: Bake at 350°F for 45 minutes until filling is set with a slight jiggle. Cool completely at room temperature.
  6. Brûlée the Top: Generously sprinkle sugar over the pie. Use a kitchen torch to caramelize until golden for a crunchy top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 4000IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Ensure that the pie cools completely before brûléeing to achieve the best texture.

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