Ready to fall in love with dessert all over again? This Bourbon Brûlée Pumpkin Pie recipe is the kind of show-stopping treat that brings together classic autumn flavors with a grown-up, caramelized twist. Imagine a silky pumpkin custard, spiked with bourbon and fragrant spices, all nestled inside a tender, buttery crust—then finished with a shattering brûléed sugar top that you crack with your spoon. It’s the perfect centerpiece for any holiday table or cozy gathering, and trust me, once you taste it, you’ll want Bourbon Brûlée Pumpkin Pie every year!

Bourbon Brûlée Pumpkin PieIngredients Recipe - Recipe Image

Ingredients You’ll Need

You’d be amazed at how a handful of familiar, pantry staples combine to create pure magic. For Bourbon Brûlée Pumpkin Pie, each item plays a vital role, whether it’s building flaky structure, depth of flavor, or the irresistible brûlée topping. Let’s break down why every element matters!

All-purpose flour: This is the foundation of your dough—it gives the crust structure and its much-needed flakiness.
Granulated sugar: Sweetens both the crust and the brûlée topping, which will caramelize into that signature crunchy layer.
Salt: Don’t skip this; just a teaspoon enhances all the other flavors beautifully.
Large eggs: Give richness to both crust and filling, plus help set everything as it bakes.
White vinegar: A tiny splash makes the pastry extra tender and easy to work with.
Ice cold water: Keeps the butter cold, resulting in a super flaky, melt-in-your-mouth crust.
Cold unsalted butter: The key to that classic pie crust snap and flavor—don’t let it get soft!
Egg white: Brushed onto the crust to form a barrier, keeping it crisp even under the custard.
Baker’s Corner 100% Pure Canned Pumpkin: The star of the show, giving deep pumpkin flavor and that luscious orange hue.
Sour cream: Adds a gentle tang and extra creaminess to the filling—so good!
Bourbon: For warmth, depth, and just a hint of grown-up sophistication.
Vanilla extract: Rounds out the flavors with undeniable aroma and sweetness.
Ground cinnamon, ginger, nutmeg, cardamom, and allspice: These spices team up to make every bite taste like the holidays.
Maple syrup: Adds sweetness with a beautiful, earthy undertone—perfect with pumpkin.
Heavy cream: Ensures the filling is silky-smooth, rich, and custardy.

How to Make Bourbon Brûlée Pumpkin Pie

Step 1: Prepare the Pie Dough

Start by making your crust—the unsung hero of great pies. In a food processor, pulse together the all-purpose flour, a tablespoon of sugar, and salt just until combined. Cold, cubed butter joins the mix next. Pulse again until the mixture looks like tiny pebbles. Meanwhile, whisk together a large egg, white vinegar, and ice-cold water. Drizzle this over your flour mixture, then pulse again until a shaggy dough forms. The tip? Don’t overmix! Little pockets of butter are what make Bourbon Brûlée Pumpkin Pie crust so irresistibly flaky.

Step 2: Chill and Roll

Once your dough comes together, gather it in your hands and wrap it tightly in plastic. Pop it in the fridge for 30 minutes. This quick rest lets the gluten relax and keeps the butter perfectly cold. After chilling, preheat your oven to 375 degrees F. Roll out your dough on a lightly floured surface into a 12-inch round. Gently transfer it to your 9-inch pie plate, pressing it in and trimming the edges. Have fun with the design—crimp with your fingers or press with a fork for decoration!

Step 3: Blind Bake the Crust

To guarantee a crisp crust that doesn’t get soggy from the filling, line it with parchment paper and weigh it down with pie weights or dried beans. Bake for 15 minutes, until the edges are lightly golden. As soon as it’s out, brush the base with a little beaten egg white to form a seal. This trick keeps your Bourbon Brûlée Pumpkin Pie crisp from top to bottom. Lower the oven temperature to 350 degrees F as you finish your filling.

Step 4: Mix the Bourbon Pumpkin Filling

In a big mixing bowl, whisk together three large eggs, the canned pumpkin, a scoop of sour cream, luscious vanilla, a good splash of bourbon, and all those soul-warming spices—cinnamon, ginger, nutmeg, cardamom, and allspice. This is where the signature flavor of Bourbon Brûlée Pumpkin Pie comes to life, each spice working its magic for depth and complexity.

Step 5: Heat the Maple and Cream

For an unforgettable filling, heat the rich maple syrup in a small saucepan until it just bubbles and begins to thicken (about 2 to 3 minutes). Take it off the heat and gradually whisk in the heavy cream. Doing this gently tempers the hot syrup, keeping things silky and smooth. Gradually stream this warm, sweet cream into your pumpkin mixture while whisking to fully combine.

Step 6: Fill and Bake

Pour your luscious pumpkin filling into your prepared, par-baked pie crust. Bake at 350 degrees F for 55 to 60 minutes, or until the center is just barely set and jiggles ever so slightly. The aroma is absolutely irresistible! Remove the pie and let it cool completely—patience is key for the perfect Bourbon Brûlée Pumpkin Pie texture.

Step 7: Brûlée the Top

For that unforgettable crackly sugar crust, chill the pie overnight if you can. Right before serving, sprinkle an even layer of granulated sugar all over the top, then use a kitchen torch to caramelize it. Watch as the sugar melts, bubbles, and turns gorgeously golden and crisp. Let the sugar set for a minute before slicing—then savor the satisfaction as your spoon cracks the brûlée!

How to Serve Bourbon Brûlée Pumpkin Pie

Garnishes

Dress your pie up for the occasion! That shatteringly crisp brûlée topping barely needs more, but a swirl of softly whipped cream, a few candied pecans, or even a dusting of cinnamon makes Bourbon Brûlée Pumpkin Pie look as incredible as it tastes. A little edible gold leaf will make it holiday-table worthy!

Side Dishes

Because this pie is rich and decadent, pair slices with tart cranberry compote, a crisp green salad, or a steamy mug of spiced chai. These sides balance and enhance the flavors in Bourbon Brûlée Pumpkin Pie, making each bite fresher and more memorable.

Creative Ways to Present

You can turn slices into mini desserts by plating with espresso cups for an elegant after-dinner treat or serve the whole pie family-style with a small pile of brûléed oranges on the side. Alternately, cut into bars for a playful, casual approach at a potluck or bake in individual tart pans for everyone’s own personal Bourbon Brûlée Pumpkin Pie.

Make Ahead and Storage

Storing Leftovers

Leftover Bourbon Brûlée Pumpkin Pie keep best covered with plastic wrap in the refrigerator. The crust will stay deliciously crisp for about three days, and the filling remains silky and flavorful. For the freshest crackly brûlée, save the sugaring and torching for just before serving any leftovers.

Freezing

This pie is surprisingly freezer-friendly! Once completely cooled (skip the brûlée step), wrap tightly in a double layer of foil and freeze for up to one month. Thaw overnight in the fridge and brûlée with sugar and a torch just before serving to restore the magic.

Reheating

While Bourbon Brûlée Pumpkin Pie is best eaten room temp or cold for cleanest slices, if you love a slightly warm pie, gently heat single slices in a 300-degree oven for about 8 minutes. Just avoid reheating after you brûlée the sugar top—keep that step right before serving for optimal crunch.

FAQs

Can I make Bourbon Brûlée Pumpkin Pie without alcohol?

Absolutely! Just swap the bourbon for extra vanilla or a splash of apple cider for a non-alcoholic twist that still offers amazing depth of flavor.

What if I don’t have a kitchen torch for the brûlée?

You can use your oven’s broiler by setting the pie under it for a minute or two—just watch carefully and rotate for even caramelization. The crust may not be as even, but it’s still delicious!

How do I prevent a soggy bottom crust?

Blind baking with parchment and pie weights, combined with brushing the baked crust with egg white, creates a barrier that keeps the Bourbon Brûlée Pumpkin Pie filling from soaking in.

Can I use homemade pumpkin puree instead of canned?

Sure! Just make sure your homemade puree is very thick and well-drained, or your pie may end up watery. Canned pumpkin gives the most reliable results, but homemade adds a lovely rustic touch.

What is the texture of the finished pie?

Expect a super creamy, custardy filling that holds its shape when sliced, paired with a crunchy brûlée lid and a melt-in-your-mouth flaky crust—every mouthful of Bourbon Brûlée Pumpkin Pie is a dream!

Final Thoughts

If you’re craving a festive, unforgettable dessert, you’ve simply got to give Bourbon Brûlée Pumpkin Pie a try. It’s the perfect union of classic comfort and modern wow-factor, guaranteed to impress everyone at your table. I can’t wait for you to experience the joy of that first brûlée crack—enjoy every bite and happy baking!

Bourbon Brûlée Pumpkin Pie

★★★★★

4.7 from 27 reviews

Author: Mariam
Total Time: 2 hours (including chilling time)
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Bourbon Brûlée Pumpkin Pie that combines the warmth of bourbon, the creaminess of pumpkin, and the crunch of a brûlée topping in every bite. A perfect dessert to impress your guests!

Instructions

Crust: Add the flour, sugar, and salt to a food processor. Pulse to combine. Whisk egg, vinegar, and water. Add butter and pulse until crumbs form. Sprinkle water mixture and pulse until dough forms. Refrigerate for 30 minutes.
Preheat oven to 375°F. Roll out pie crust, place in pie plate, trim excess, and bake with weights for 15 minutes. Brush with egg wash.
Filling: Whisk eggs, pumpkin, sour cream, vanilla, bourbon, and spices. Simmer maple syrup, then whisk in cream. Combine with pumpkin mixture. Pour into crust and bake for 55-60 minutes at 350°F. Cool.
Refrigerate pie overnight. Before serving, sprinkle sugar on top and brûlée with a kitchen torch until golden.

Notes

For best results, chill the pie thoroughly before serving.
Adjust the level of spices to suit your taste preferences.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22g
Sodium: 320mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 6g
Cholesterol: 135mg

Keywords: Bourbon Pumpkin Pie, Brûlée Pumpkin Pie, Thanksgiving Dessert, Holiday Pie