As the crisp autumn air settles in, I found myself craving something that perfectly embodies the season’s charm—a Bourbon Brûlée Pumpkin Pie. This gorgeous dessert takes the classic pumpkin pie and elevates it with a twist of rich bourbon and a toasted sugar topping that adds an incredible texture contrast. What I love most about this recipe is how it strikes the perfect balance between sweet and spiced, making it not only a delightful centerpiece for holiday feasts but also a comforting indulgence for any fall gathering. Plus, it’s surprisingly simple to create, ensuring that even those busy nights can have a homemade touch. Ready to unlock the secrets of this elevated American dessert? Let’s dive into making a pie that will have everyone asking for seconds!

Why is Bourbon Brûlée Pumpkin Pie special?

Elevated from the traditional, this pie combines rich bourbon with spiced pumpkin, providing a complex flavor profile that will impress your guests. Textural bliss awaits with a crispy brûléed top that crackles under your fork, creating an unforgettable experience. Versatile enough for Thanksgiving or casual gatherings, it’s the perfect balance of comfort and sophistication. And don’t forget, if you’re looking for more delicious options, try pairing it with Cherry Pie Bars or for a fun twist, indulge in some S’mores Hand Pies for dessert!

Bourbon Brûlée Pumpkin Pie Ingredients

For the Crust

  • All-purpose flour – Provides structure for the crust; you can use a gluten-free flour blend for a gluten-free option.
  • Granulated sugar – Sweetens the crust and helps create the caramelized top.
  • Salt – Enhances flavor and balances sweetness for a more rounded taste.
  • Unsalted butter – Adds richness and flakiness; substitute with vegan butter for a dairy-free version.
  • Ice water – Keeps the dough chilled and helps achieve the perfect texture.
  • Egg – Binds the ingredients in the crust, contributing to its structure.
  • Vinegar – Adds acidity, which tenderizes the crust for a delicate bite.

For the Filling

  • Canned pumpkin – This is the star ingredient providing classic pumpkin flavor; fresh pumpkin can be used but may need moisture adjustments.
  • Sour cream – Gives creaminess and a slight tang; swap with Greek yogurt for a lighter version.
  • Bourbon – Infuses the filling with warmth and depth, making the pie uniquely delicious; you can omit it for a non-alcoholic option.
  • Vanilla extract – Enhances the overall flavor, complementing the pumpkin beautifully.
  • Maple syrup – Sweetens and enriches the filling; honey is a suitable alternative.
  • Heavy cream – Adds richness to the filling, leading to a smooth texture; use coconut cream for a dairy-free substitute.
  • Eggs (filling) – Provide stability and structure to the filling.
  • Warm spices (cinnamon, nutmeg, ginger, allspice) – Flavor the filling, creating that classic pumpkin pie taste; feel free to adjust the spice quantities to suit your palate.

Prepare to indulge in this Bourbon Brûlée Pumpkin Pie—an elevated classic that’s perfect for any fall gathering!

Step‑by‑Step Instructions for Bourbon Brûlée Pumpkin Pie

Step 1: Prepare the crust
In a food processor, pulse together all-purpose flour, granulated sugar, and salt until well combined. Add cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. In a separate bowl, mix an egg with vinegar and ice water before adding it to the flour mixture. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm up.

Step 2: Roll and bake the crust
Once chilled, roll out the crust on a floured surface to approximately 1/8 inch thick. Gently transfer the dough to a pie plate, trimming any excess at the edges. Line the crust with parchment paper and fill with pie weights. Bake at 375°F for 15 minutes until the edges are lightly golden. Remove the weights, brush the crust with beaten egg white, and return to the oven for an additional 5 minutes.

Step 3: Make the filling
In a large mixing bowl, whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla extract, and warm spices until smooth and well blended. In a small saucepan, gently heat maple syrup until warm, then slowly whisk in the heavy cream. Combine the syrup mixture with the pumpkin mixture, stirring until fully incorporated and creamy for your Bourbon Brûlée Pumpkin Pie.

Step 4: Assemble and bake
Pour the luscious pumpkin filling into the pre-baked crust, smoothing the top to create an even layer. Bake the pie at 350°F for 55-60 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted should come out clean from the edges but may be slightly moist from the center.

Step 5: Cool and brûlée
Allow the pie to cool completely at room temperature on a wire rack for about an hour. For best results, refrigerate the pie overnight to let the flavors meld. Just before serving, sprinkle an even layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until it’s golden brown and crackling, creating the perfect finish for your Bourbon Brûlée Pumpkin Pie.

Expert Tips for Bourbon Brûlée Pumpkin Pie

  • Chill the Dough: Start with a properly chilled crust to ensure it bakes up flakey and tender. The colder the dough, the better your crust will turn out!

  • Avoid Overworking: When mixing the dough, don’t overwork it! Too much handling can lead to a tough crust. Remember, gentle is key.

  • Perfect Brûlée Topping: For an ideal caramelized top, use a kitchen torch—broiling is an option, but requires careful monitoring to prevent burning.

  • Consider the Filling: If using fresh pumpkin, adjust spices and moisture levels as needed. Too much moisture can affect the filling’s final texture.

  • Reviving Leftovers: Gently warm leftover pie in the oven for that fresh-baked taste, rather than using a microwave, which can make it soggy.

Storage Tips for Bourbon Brûlée Pumpkin Pie

Fridge: Store leftover Bourbon Brûlée Pumpkin Pie tightly covered in the refrigerator for up to 3 days to maintain its flavors and texture.

Freezer: If you need to freeze the pie, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months.

Reheating: Gently reheat individual slices in the oven at 350°F for about 10 minutes, ensuring a warm and crispy brûléed top. Avoid microwaving, as it can compromise the texture.

Serving: For the best flavor, allow the pie to come to room temperature before serving after refrigeration or freezing.

Make Ahead Options

These Bourbon Brûlée Pumpkin Pies are a fantastic option for busy home cooks looking to save time! You can prepare the crust up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate to maintain its flakiness. Additionally, the filling can be blended ahead of time and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to assemble, just pour the filling into the pre-baked crust, bake as directed, and let it cool completely. This way, you can enjoy the same deliciousness without the last-minute rush, making your fall gatherings an absolute breeze!

What to Serve with Bourbon Brûlée Pumpkin Pie?

As the autumn leaves fall and the air turns crisp, pair this delightful dessert with accompaniments that enhance its rich flavors.

  • Whipped Cream: A dollop brings a fluffy, light contrast to the creamy filling, elevating every bite with smoothness.
  • Vanilla Bean Ice Cream: The cold, creamy ice cream beautifully complements the warm spices and bourbon notes, making each forkful a cozy embrace.
  • Spiced Pecan Crumble: Add a crunchy layer with a nutty crumble for a delightful textural contrast that plays wonderfully against the pie’s smoothness.
  • Caramel Sauce Drizzle: A touch of warm caramel cascaded over the pie echoes the sweetness while adding an indulgent richness—an irresistible pairing!
  • Chai Latte: The aromatic spices in a chai latte mirror the pie’s flavors, providing a warming drink choice perfect for chilly evenings.
  • Apple Cider: A glass of sweet or spiced apple cider offers a refreshing balance, mingling beautifully with the pie’s rich, buttery essence.
  • Ginger Snap Cookies: For a fun side treat, the crisp spice of ginger snaps brings a zesty kick that complements the pumpkin filling perfectly.
  • Sweet Potato Wafers: These thin, crispy snacks add a delightful crunch alongside the pie, enhancing the flavor profile with their natural sweetness.
  • Nutty Brown Ale: Serve with a chilled brown ale; its nutty malt notes harmonize beautifully with the bourbon and spices, creating a balanced sip.

Bourbon Brûlée Pumpkin Pie Variations

Customize this Bourbon Brûlée Pumpkin Pie to suit your taste preferences and dietary needs, unlocking endless delicious possibilities!

  • Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a pie the whole family can enjoy.
  • Dairy-Free: Use coconut cream in place of heavy cream and vegan butter for the crust, creating a luscious, dairy-free treat.
  • Spiced Up: Add a pinch of cayenne pepper or cardamom to the filling for an unexpected warmth that complements the pumpkin beautifully.
  • Add Nuts: Stir in some finely chopped pecans or walnuts into the filling for a delightful crunch and depth of flavor.
  • Maple Twist: Replace granulated sugar with pure maple syrup in the filling for an extra layer of sweetness and a touch of maple fragrance.
  • Savory Spice: Consider incorporating herbs like thyme or sage into the filling for a sophisticated twist that elevates the flavor profile.
  • Tart Touch: Mix in a splash of lemon juice to enhance the pumpkin’s natural sweetness and add a refreshing zing to the filling.
  • Miniature Variants: Bake in mini pie crusts or muffin tins for bite-sized Bourbon Brûlée Pumpkin Pies—perfect for parties or sharing!

And if you’re in the mood for more sweet endings, don’t miss out on creating delightful Smores Hand Pies or savoring dessert bars like Cherry Pie Bars for your next gathering!

Bourbon Brûlée Pumpkin Pie Recipe FAQs

How do I choose the best pumpkin for my pie?
Absolutely! For the best flavor, opt for canned pumpkin puree made from sugar pumpkins, as they are sweeter and smoother. If using fresh pumpkin, look for small, sugar or pie pumpkins that are heavy for their size and have a firm skin free from dark spots or blemishes.

What’s the best way to store leftover Bourbon Brûlée Pumpkin Pie?
To maintain its delightful flavors, store leftover pie tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before wrapping to avoid moisture buildup, which can affect texture.

Can I freeze Bourbon Brûlée Pumpkin Pie?
Very! You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap, but for added protection against freezer burn, wrap it again in aluminum foil. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating.

What should I do if my pie filling is too runny?
If you find your filling is runny, it could be due to excess moisture in the pumpkin or not enough eggs to bind it. To troubleshoot, you can return the pie to the oven for an additional 10-15 minutes. Just keep an eye on it! For future attempts, ensure your pumpkin is well-drained and consider adding an extra egg for stabilization.

Are there any dietary concerns I should consider for this recipe?
Definitely! If you’re serving guests with dietary restrictions, you can easily modify this recipe. To make it gluten-free, use a gluten-free flour blend for the crust. For a dairy-free option, substitute unsalted butter with vegan butter and use coconut cream instead of heavy cream. When using bourbon, make sure to mention this if you’re hosting someone who avoids alcohol; you can replace it with vanilla extract for a similar warmth without the alcohol.

How can I achieve the perfect brûléed topping?
For a flawless brûléed finish, I recommend using a kitchen torch. After the pie has cooled completely, sprinkle an even layer of granulated sugar over the top. Use the torch to caramelize the sugar until it becomes bubbly and golden brown. If you don’t have a torch, you can place the pie under a broiler for a few moments, but watch it closely to prevent burning!

Bourbon Brûlée Pumpkin Pie

Bourbon Brûlée Pumpkin Pie

Indulge in Bourbon Brûlée Pumpkin Pie, a delightful fusion of spiced pumpkin and rich bourbon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter can substitute with vegan butter
  • 6 tablespoons ice water
  • 1 large egg
  • 1 tablespoon vinegar
Filling
  • 1 can canned pumpkin can use fresh pumpkin with moisture adjustments
  • 1 cup sour cream can swap with Greek yogurt
  • 1/2 cup bourbon can omit for a non-alcoholic version
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup can substitute with honey
  • 1 cup heavy cream can use coconut cream for dairy-free
  • 3 large eggs for filling stability
  • 2 teaspoons warm spices cinnamon, nutmeg, ginger, allspice to taste

Equipment

  • Food Processor
  • mixing bowl
  • pie plate
  • whisk
  • baking weights
  • Kitchen torch

Method
 

Crust Preparation
  1. In a food processor, pulse together all-purpose flour, granulated sugar, and salt until well combined. Add cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. In a separate bowl, mix an egg with vinegar and ice water before adding it to the flour mixture. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm up.
Baking Crust
  1. Once chilled, roll out the crust on a floured surface to approximately 1/8 inch thick. Gently transfer the dough to a pie plate, trimming any excess at the edges. Line the crust with parchment paper and fill with pie weights. Bake at 375°F for 15 minutes until the edges are lightly golden. Remove the weights, brush the crust with beaten egg white, and return to the oven for an additional 5 minutes.
Filling Preparation
  1. In a large mixing bowl, whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla extract, and warm spices until smooth and well blended. In a small saucepan, gently heat maple syrup until warm, then slowly whisk in the heavy cream. Combine the syrup mixture with the pumpkin mixture, stirring until fully incorporated and creamy.
Assembling and Baking
  1. Pour the luscious pumpkin filling into the pre-baked crust, smoothing the top to create an even layer. Bake the pie at 350°F for 55-60 minutes, or until the filling is set but still slightly jiggly in the center.
Cooling and Brûlée
  1. Allow the pie to cool completely at room temperature on a wire rack for about an hour. For best results, refrigerate the pie overnight to let the flavors meld. Just before serving, sprinkle an even layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until it’s golden brown and crackling.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 240mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Chill the dough for best results; avoid overworking the dough; use a kitchen torch for a perfect brûlée topping; adjust spices and moisture if using fresh pumpkin; gently reheat leftovers for fresh-baked taste.

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