Pumpkin Pie Brulee with Bourbon

This pumpkin pie brûlée transforms the traditional Thanksgiving dessert into an elegant finale for any special meal. The bourbon and vanilla infuse the creamy pumpkin filling with complex warmth, while the caramelized sugar top adds a satisfying crack with each bite.

I first made this pie for a Friendsgiving celebration where everyone brought traditional dishes with a twist. The moment my friends cracked through that caramelized sugar into the silky pumpkin filling, it became the most requested dessert in my holiday rotation.

Ingredients

• 1 pie shell: Homemade or store bought for the perfect foundation. Using all butter crust adds rich flavor.
• 1 can pumpkin puree: 15 ounces for smooth texture and real pumpkin flavor. Look for 100% pure pumpkin not pie filling.
• 3/4 cup packed light brown sugar: Adds depth with molasses notes that complement the spices.
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1 teaspoon cinnamon powder: For classic warmth. Fresh ground is noticeably better.
• 1/2 teaspoon ginger powder: Adds subtle heat and complexity.
• 1/4 teaspoon cloves powder: For rich aromatic quality. Use sparingly as it can overwhelm.
• 1/4 teaspoon nutmeg powder: Freshly grated if possible for brighter flavor.
• 3 large eggs: At room temperature provide structure and silky texture.
• 1 cup whipping cream: Creates luxurious mouthfeel. Higher fat content makes a difference.
• 1/4 cup bourbon: Infuses warm caramel notes. Choose a quality bourbon you would enjoy drinking.
• 1/4 cup white sugar: For the brûlée topping creates that perfect crackling finish.

Step-by-Step Instructions

Prepare The Oven And Crust:

Preheat your oven to 375°F to ensure it reaches the proper temperature. Place your pie crust in a 9 inch pie dish ensuring the edges are crimped nicely. If using homemade dough allow it to rest in the refrigerator for at least 30 minutes before baking to prevent shrinkage.

Mix The Filling:

In a large bowl combine pumpkin puree with brown sugar salt and all spices. Whisk thoroughly until no spice pockets remain. The mixture should be uniform in color with spices fully incorporated. This step builds the foundation of flavor.

Add Eggs And Liquids:

Beat in eggs one at a time incorporating each fully before adding the next. This creates a proper emulsion for smooth texture. Slowly pour in the heavy cream and bourbon while stirring continuously. The mixture will become noticeably more liquid and silky.

Bake To Perfection:

Pour the filling into the prepared crust and carefully transfer to the middle rack of your oven. Bake for 50 to 60 minutes watching for the filling to set with just a slight jiggle in the center. The edges should be firm while the very center remains slightly wobbly. A knife inserted an inch from the center should come out clean.

Cool Completely:

Allow the pie to cool on a wire rack for at least 2 hours. The filling will continue to set during this time. For best flavor development refrigerate overnight which allows the spices to fully meld.

Create The Brûlée Topping:

Just before serving sprinkle the sugar evenly across the top of the cooled pie. Use a kitchen torch moving in circular motions to caramelize the sugar until golden and bubbling. Let stand 2 minutes for sugar to harden completely before slicing.

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The bourbon is my secret weapon in this recipe. I discovered its transformative power accidentally when I ran out of vanilla extract one Thanksgiving. The caramel notes complemented the pumpkin so perfectly that I never went back to the traditional version. My grandmother who claimed to dislike bourbon asked for seconds and the recipe.

Make Ahead Options

This pie benefits from being made ahead. Prepare the pie through baking and cooling up to three days before serving and store covered in the refrigerator. The flavor actually improves as the spices have time to meld. Add the brûlée topping just before serving for maximum impact. If your gathering is particularly hectic consider torching the topping at the table for a dramatic presentation.

Perfect Bourbon Selection

The bourbon you choose matters significantly in this recipe. Opt for a midrange bourbon with caramel and vanilla notes rather than smokier varieties. Makers Mark Woodford Reserve or Buffalo Trace all work beautifully. For an alcohol free version replace the bourbon with 1 tablespoon of vanilla extract and 3 tablespoons of apple cider for depth of flavor.

Serving Suggestions

While this pie is magnificent on its own consider pairing it with complementary accompaniments. A dollop of bourbon whipped cream enhances the flavors perfectly. Simply whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon bourbon until soft peaks form. For an extra special touch sprinkle the plate with crushed candied pecans to add textural contrast and visual appeal.

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Enjoy this elevated holiday classic that never fails to impress guests and stir up seconds.

Frequently Asked Questions

→ Can I make this dessert ahead of time?

Yes! You can bake the pumpkin pie portion 1-2 days ahead and refrigerate it. Add the sugar topping and brûlée it just before serving for the best texture contrast.

→ What can I substitute for bourbon?

If you prefer not to use bourbon, you can substitute vanilla extract (1-2 teaspoons), rum, or simply omit it and add a splash more cream for moisture.

→ Do I need a kitchen torch to make this?

While a kitchen torch gives the best control for caramelizing the sugar topping, you can use your oven's broiler. Place the sugar-topped pie 4-5 inches from the broiler and watch carefully for 2-3 minutes until the sugar melts and browns.

→ How do I know when the pie is properly baked?

The pie is done when the edges are set but the center still has a slight jiggle (like gelatin). A knife inserted an inch from the edge should come out clean. The pie will continue to set as it cools.

→ Can I use fresh pumpkin instead of canned?

Yes! Substitute 1¾ cups of homemade pumpkin puree (baked and well-drained) for the canned version. For best results, strain fresh puree through cheesecloth to remove excess moisture.

→ How long will the caramelized sugar topping stay crisp?

The caramelized sugar topping is best enjoyed within 1-2 hours of torching, as it will gradually absorb moisture from the filling and lose its crispness. This is why it's best to add the brûlée topping just before serving.