Introduction

This Bourbon Brûlée Pumpkin Pie combines the comforting flavors of traditional pumpkin pie with a smooth bourbon twist and a crisp brûlée topping. Perfect for autumn gatherings, it offers a rich, creamy filling with a delicate caramelized crust that’s sure to impress.

A close-up image of a pumpkin pie with one slice removed, revealing two layers: a smooth, orange pumpkin filling with a slightly glossy surface and a thick, light golden-brown crust with a crimped edge, all inside a white pie dish. The background is a white marbled texture, and the focus is on the pie's inside showing the creamy texture of the filling and the crumbly crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sifted Baker’s Corner All-purpose flour
1 tablespoon Baker’s Corner Granulated Sugar
1 teaspoon salt
1 large egg, lightly beaten
1/2 teaspoon white vinegar
1/4 cup ice cold water
3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
1 egg white, lightly beaten (for egg wash)
3 large eggs
1 (15 ounce) can Baker’s Corner 100% Pure Canned Pumpkin
1/4 cup sour cream
2 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 cup Specially Selected 100% Pure Maple Syrup
1 cup heavy cream
3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping)

Instructions

Step 1: In a food processor, pulse together the sifted flour, sugar, and salt briefly. In a small bowl, whisk the egg, white vinegar, and ice cold water. Add the cold butter pieces to the flour mixture and pulse until it resembles small coarse crumbs. Gradually sprinkle the egg mixture over the flour and butter while pulsing until the dough comes together.
Step 2: Remove the dough, shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Step 3: Preheat the oven to 375°F. On a lightly floured surface, roll out the dough into a 12-inch circle. Fold in half and transfer to a 9-inch pie plate. Unfold and press the dough into the plate, trimming edges. Crimp edges decoratively.
Step 4: Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden. Remove weights and parchment, brush crust with beaten egg white. Lower oven temperature to 350°F.
Step 5: In a large bowl, whisk the eggs, canned pumpkin, sour cream, vanilla extract, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and combined.
Step 6: In a saucepan, heat the maple syrup until it simmers. Let simmer for 2 to 3 minutes to thicken slightly. Remove from heat and slowly whisk in heavy cream until smooth.
Step 7: Whisk the warm maple cream into the pumpkin filling. Pour evenly into the baked pie crust.
Step 8: Bake at 350°F for 55 to 60 minutes until the center is set but slightly jiggly. Remove and cool to room temperature.
Step 9: Refrigerate the pie overnight to let the flavors develop.
Step 10: Before serving, sprinkle granulated sugar evenly on top. Use a kitchen torch to caramelize the sugar into a golden brûlée crust.
Step 11: Slice and serve chilled or slightly warmed for a rich, festive dessert.

Tips & Variations

For a flaky crust, keep the butter and water very cold throughout preparation.
Substitute bourbon with spiced rum for a different flavor profile.
Use a mini kitchen torch to carefully caramelize the topping evenly without burning.
If you don’t have pie weights, dried beans or uncooked rice work well to prevent shrinking.
Make the crust a day ahead and keep refrigerated for convenience.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave for a few seconds if preferred warm. The brûlée topping is best freshly caramelized before serving to maintain its crisp texture.

How to Serve

A close-up photo of a pumpkin pie in a white ceramic pie dish, with a slice missing. The pie has a thick crust around the edge that is light brown and flaky. The filling inside is smooth and orange-brown with a glossy surface, showing a slightly rough texture near the cut edge. The white marbled surface underneath has some scattered crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without bourbon?

Yes, you can omit the bourbon and replace it with an equal amount of vanilla extract or a splash of water. The pie will still be delicious but with a milder flavor.

How do I prevent the pie crust from becoming soggy?

Blind baking the crust with pie weights and brushing it with egg white before filling helps create a barrier that keeps the crust crisp during baking.