Bourbon Brûlée Pumpkin Pie
This delightful twist on classic pumpkin pie combines the rich flavor of pumpkin with a touch of bourbon for warmth. Topped with a crispy brûlée surface, each slice offers creamy pumpkin filling with a satisfying crunch.
Equipment
- 1 9-inch pie pan
- 1 mixing bowls
- 1 whisk
- 1 electric mixer optional
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 kitchen torch for brûlée
- 1 plastic wrap
Ingredients
- 1 pre-made pie crust pie crust 9-inch size.
- 15 oz pumpkin puree 1 can.
- ¾ cup brown sugar Packed.
- ½ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- ½ cup milk
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup extra granulated sugar For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- Fit the pre-made pie crust into the pie pan according to package instructions. Prick the bottom and sides with a fork to prevent bubbling.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and eggs. Whisk until smooth.
- Add the heavy cream, milk, bourbon, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mixture. Use the whisk or electric mixer to blend until fully combined and smooth.
- Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 50-60 minutes or until the filling is set and a knife inserted in the center comes out clean.
- Once done, remove the pie from the oven and let it cool to room temperature for about 20 minutes.
- Once cooled, refrigerate the pie for at least 2 hours, or until thoroughly chilled.
- Before serving, sprinkle an even layer of granulated sugar over the top of the pie. Using a kitchen torch, carefully melt the sugar until it's golden and caramelized, creating a crispy brûlée layer.
- Allow the brûlée topping to cool briefly before slicing and serving.
Notes
For best results, make the pie a day ahead to allow flavors to meld and the filling to set properly in the refrigerator.
If you don’t have a kitchen torch, you can place the pie under a broiler for 1-2 minutes to brûlée the sugar, but watch it closely to prevent burning.