Description
This Bourbon Brûlée Pumpkin Pie is a decadent twist on the classic pumpkin pie, featuring a flaky homemade crust and a rich, spiced pumpkin filling infused with bourbon and warm autumn spices. Topped with a caramelized brûlée sugar crust, it offers a perfect balance of creamy texture and crisp sweetness, ideal for festive gatherings or cozy fall desserts.
Ingredients
Scale
Crust
- 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)
Filling
- 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
- Prepare the crust: In a food processor, combine the sifted flour, sugar, and salt by pulsing briefly. In a small bowl, whisk together the egg, white vinegar, and ice cold water. Add the cold butter pieces to the flour mixture and pulse until the mixture resembles small coarse crumbs. Gradually sprinkle the egg and water mixture over the flour and butter while pulsing until the dough begins to come together.
- Chill the dough: Remove the dough from the food processor, shape it into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes to firm up the dough and improve texture.
- Preheat the oven and roll out the crust: After chilling, preheat the oven to 375 degrees Fahrenheit. On a lightly floured surface, roll out the dough into a 12-inch circle to fit a 9-inch pie plate. Gently transfer the dough by folding it in half and then placing it into the pie plate. Unfold and press the dough into the dish, trimming any excess from the edges. Crimp the edges by folding and pinching to create a decorative ripple pattern.
- Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes until lightly golden. Remove from oven and brush the crust lightly with the beaten egg white. Lower the oven temperature to 350 degrees Fahrenheit.
- Mix the filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, vanilla extract, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until fully combined.
- Prepare maple cream mixture: Heat the maple syrup in a saucepan until it reaches a simmer. Let it simmer for 2 to 3 minutes until it slightly thickens. Remove from heat and gradually whisk in the heavy cream, streaming it slowly to create a smooth mixture.
- Combine filling and pour into crust: Whisk the warm maple cream mixture into the pumpkin filling until thoroughly incorporated. Pour the filling evenly into the baked pie crust.
- Bake the pie: Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow the pie to cool completely to room temperature.
- Chill and finish: Refrigerate the pie overnight to set flavors. Before serving, sprinkle an even layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar until it forms a crystallized, golden brûlée crust.
- Serve: Slice and serve chilled or slightly warmed for a delightful autumn dessert with a sophisticated bourbon twist.
Notes
- Pie weights or dried beans are essential during blind baking to prevent the crust from bubbling or shrinking.
- If you don’t have a kitchen torch, placing the sugared pie under a broiler for a few minutes can caramelize the sugar, but watch closely to prevent burning.
- For best flavor, use pure bourbon and high-quality pure maple syrup.
- Allowing the pie to chill overnight helps the flavors meld and the texture to firm up perfectly.
- Ensure the butter and water are very cold when preparing the dough to achieve a flaky crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
