Pumpkin Pie Brulee with Bourbon (Print Version)
# Ingredients:
→ Crust
01 -
1 pie shell (homemade or store-bought), 9-inch
→ Filling
02 -
1 can (15 ounces) pumpkin puree
03 -
3/4 cup packed light brown sugar
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground ginger
07 -
1/4 teaspoon ground cloves
08 -
1/4 teaspoon ground nutmeg
09 -
3 large eggs
10 -
1 cup heavy whipping cream
11 -
1/4 cup bourbon
→ Brûlée Topping
12 -
1/4 cup granulated white sugar
# Instructions:
01 -
Preheat oven to 375°F (190°C). Place prepared 9-inch pie crust in pie dish and set aside.
02 -
In a large mixing bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until thoroughly blended.
03 -
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in heavy cream and bourbon until mixture is smooth and well combined.
04 -
Pour filling into prepared pie crust, spreading evenly. Bake in preheated oven for 50-60 minutes, until filling is set and a knife inserted into center comes out clean.
05 -
Allow pie to cool completely on a wire rack to achieve perfect texture and allow flavors to meld.
06 -
Just before serving, sprinkle granulated sugar evenly over the top of the cooled pie. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
# Notes:
01 -
If you don't have a kitchen torch, you can place the pie under a broiler for the brûlée effect, but watch carefully to avoid burning the sugar.