Bourbon Brûlée Pumpkin Pie Recipe

If you’re craving a dessert that’s the perfect marriage of classic fall flavors and a little bit of indulgence, you’re in for a treat with this Bourbon Brûlée Pumpkin Pie Recipe. I absolutely love how this pie blends the warm spices of pumpkin pie with the deep, smoky notes of bourbon and that irresistible brûlée topping—it seriously elevates the whole thing to a showstopper dessert you’ll want to make again and again. Whether you’re baking for the holidays or just because, this recipe is about to become your new fall favorite.

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Ingredients You’ll Need

Let’s talk about the ingredients that come together to make this Bourbon Brûlée Pumpkin Pie Recipe so fantastic. Every item is chosen to enhance that cozy, classic pumpkin pie vibe, with a bit of a grown-up twist thanks to the bourbon and brûléed sugar. Be sure to grab a good quality canned pumpkin and real maple syrup here—they really make a difference.

• All-purpose flour: This forms the base of the crust, giving you that perfect flaky texture when combined with butter.
• Granulated sugar: Used both in the crust and the topping for just the right amount of sweetness and that signature brûlée crust.
• Salt: Just a pinch to balance the flavors and highlight the pumpkin’s natural sweetness.
• Egg: Brings richness and binds the crust dough nicely, plus a wash for a shiny finish.
• White vinegar: Adds tenderness to the crust without a flavor you notice.
• Unsalted butter: Cold, cubed butter is key—this is what makes the crust tender and flaky.
• Pure canned pumpkin: Not pumpkin pie filling! This gives you control over the spices and texture.
• Sour cream: Adds creaminess and a slight tang to the filling, balancing the sweetness beautifully.
• Bourbon: My favorite part—adds a warm depth of flavor that pairs so well with pumpkin spices.
• Vanilla extract: Rounds out the flavor profile with aromatic sweetness.
• Ground cinnamon, ginger, nutmeg, cardamom, allspice: Classic spices that create that iconic pumpkin pie taste.
• Pure maple syrup: Adds natural sweetness and complexity, plus it thickens gently before blending with cream.
• Heavy cream: Makes the filling luxuriously smooth.

Variations

I like to keep this Bourbon Brûlée Pumpkin Pie Recipe pretty classic, but it’s easy to make it your own. You can tweak the spices or swap out the bourbon for a non-alcoholic option if you prefer. The brûlée topping is a fun way to add drama, but you can also go without for a simpler finish.

• Alcohol-Free Version: When my kids want a slice, I swap bourbon for vanilla extract and it’s just as delicious without the boozy kick.
• Spice Adjustments: I sometimes add a bit more cardamom and ginger for a spicier punch that my family loves.
• Crust Swap: Feeling extra indulgent? A graham cracker or ginger snap crust can add a lovely twist and save time.
• Maple-Free: If you don’t have maple syrup on hand, a dark brown sugar substitute works well, but the maple flavor is definitely my top pick.

How to Make Bourbon Brûlée Pumpkin Pie Recipe

Step 1: Make the Perfect Flaky Pie Crust

Start by pulsing the flour, sugar, and salt together in your food processor so they’re nicely combined. Then whisk the egg, vinegar, and ice-cold water together—this combo is the secret to a tender crust. When you add the cold butter cubes to the mix and pulse until the dough looks like coarse crumbs, you’re on the right track. Slowly drizzle your egg mixture over and keep pulsing until the dough just starts to come together—don’t overmix! Wrap it up in plastic and chill for 30 minutes. Trust me, this step makes rolling out the dough so much easier.

Step 2: Blind Bake the Crust

After chilling, roll your dough out into a 12-inch circle, then gently lay it into your 9-inch pie plate. I love using my fingers to make a pretty rippled edge—it feels fancy without extra work. Cover it with parchment paper and weigh it down with pie weights or dried beans. Bake at 375°F for 15 minutes until it’s just starting to get golden. This step prevents a soggy bottom once you add the filling. When it’s done, brush on a thin layer of egg white—it seals the crust and gives a subtle shine. Then reduce your oven temperature to 350°F before moving on.

Step 3: Whisk Together the Rich Pumpkin Filling

Now for the filling—whisk together eggs, canned pumpkin, sour cream, bourbon, vanilla, and all those warm spices until smooth and fragrant. Here’s a little trick I discovered: heating the maple syrup just until it simmers and thickens slightly intensifies its flavor perfectly. Then, you slowly whisk in the heavy cream off the heat, which adds luscious creaminess. Mix that syrupy goodness right into your pumpkin eggs and give it one last whisk.

Step 4: Bake the Pie to Silky Perfection

Pour your filling into the prepared crust and bake for about 55 to 60 minutes. You’ll want to look for a slight jiggle in the center when you gently shake the pie—it should be mostly set but still have a little movement. This ensures the filling is creamy, not dry. Once done, let the pie cool completely. I usually refrigerate it overnight to let the flavors meld, and this also helps the brûlée topping set up better.

Step 5: Brûlée the Sugar Topping

Right before serving, sprinkle granulated sugar evenly on top of the chilled pie. Here’s my favorite part: use a kitchen torch to melt and caramelize the sugar until it’s bubbly and golden brown. This creates that delicious crackly crust that’s so satisfying to break through with your fork. If you don’t have a torch, you can broil the pie for a minute or two, but watch it closely so it doesn’t burn.

How to Serve Bourbon Brûlée Pumpkin Pie Recipe

Garnishes

I love serving this pie with a dollop of softly whipped cream—nothing too sweet to compete with the brûlée crust. Sometimes I sprinkle a little extra cinnamon or nutmeg on top for a pretty finishing touch. If you’re feeling festive, a few toasted pecans add a lovely crunch alongside the creamy filling.

Side Dishes

This pie pairs beautifully with a cup of strong coffee or a warm spiced tea. For Thanksgiving or cozy dinners, I like to serve it alongside caramelized apples or a scoop of cinnamon ice cream for an extra special dessert spread.

Creative Ways to Present

For a dinner party, I’ve layered slices of pie on pretty dessert plates and drizzled a bourbon caramel sauce over the top—everyone loved it! Another fun idea is to bake this pie in mini tart pans for individual servings; perfect if you want to impress guests without fuss. Don’t forget to torch the sugar topping right at the table for some “wow” factor.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers covered in the fridge, wrapped tightly with plastic wrap or stored in an airtight container. The pie stays fresh for about 3 to 4 days, and honestly, it tastes even better the next day after the flavors have melded more.

Freezing

If you want to freeze the pie, I recommend freezing it before adding the brûlée topping. Wrap the whole pie tightly in plastic wrap, then again with foil. It freezes well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and brûlée the sugar fresh before serving.

Reheating

To warm leftovers, I pop a slice in the oven at 325°F for about 10 minutes just until warmed through. Avoid microwaving if you can, since it can make the crust soggy and the texture less appealing. Then add a fresh dollop of whipped cream for the best experience.

FAQs

Final Thoughts

Every time I make this Bourbon Brûlée Pumpkin Pie Recipe, I’m reminded why it’s such a beloved dessert in my kitchen. The combination of boozy warmth, creamy filling, flaky crust, and that glorious brûléed sugar topping always brings a smile to my family’s faces. If you want to wow your guests or just treat yourself to the ultimate pumpkin pie experience, this recipe is your new go-to. Give it a try, and I promise you’ll be as hooked as I am!

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