Bourbon Brûlée Pumpkin Pie

Bourbon Brûlée Pumpkin Pie is all about cozy fall flavors meeting a touch of grown—up elegance. If you crave the familiar comfort of pumpkin pie but want something extra impressive for a gathering or a special treat, this recipe delivers a flaky homemade crust and a creamy pumpkin filling with the warmth of bourbon plus a brûléed sugar top that crackles as you cut each slice.

This pie became a tradition at my house after I first made it for Thanksgiving book club. It disappeared in less than ten minutes and now my friends always ask when brûlée pumpkin pie season is starting.

Ingredients

• All—purpose flour: Look for unbleached flour with no clumps for the most tender crust texture
• Granulated sugar: Works in both the crust and topping so choose extra fresh for the crispest caramel layer
• Salt: Enhances all the other flavors and keeps the crust from tasting flat
• Large egg: Adds richness and helps the pie dough bind together
• White vinegar: Helps the crust turn tender and flaky
• Ice cold water: The colder the better for the lightest crust
• Cold unsalted butter: Go for European style if possible as it has a rich flavor and churns up super flaky
• Egg white: Makes the crust shiny and seals moisture out during baking
• Canned pumpkin: Use 100 percent pure pumpkin puree for deep earthy flavor with no added sugar or spices
• Sour cream: Adds tang and keeps the filling creamy rather than dense
• Bourbon: Choose a bourbon you enjoy sipping since the flavor will come through in the pie
• Vanilla extract: Real vanilla matters here for warmth and depth
• Ground cinnamon: Freshly ground makes a difference if you can swing it
• Ground ginger: For a little zing that balances the sweetness
• Ground nutmeg: Adds nutty warm undertones always grate fresh if possible
• Ground cardamom: A dash lifts everything and brings complexity
• Ground allspice: Just a pinch for deep autumn spice notes
• Pure maple syrup: Grades B or A dark for strong maple flavor avoid pancake syrup
• Heavy cream: This boosts the pie’s silky custard finish so go for fresh and full fat
• Pie weights or dried beans: Not eaten but essential for pre—baking the crust evenly

Instructions

Prepare the Dough:

Combine sifted flour sugar and salt in a food processor and pulse just to blend. Whisk one large egg with white vinegar and ice cold water in a small bowl. Add cold butter pieces to the processor and pulse until the mixture looks like coarse crumbs with pea—sized bits of butter. Gently drizzle in the egg vinegar mixture pulsing between additions until a dough just starts to form. Avoid over mixing for flakiness.

Chill the Dough:

Scrape every bit of dough onto a large piece of plastic wrap. Shape quickly into a flat disc. Wrap tightly and chill at least thirty minutes so the dough firms up and becomes easier to handle and roll.

Roll and Form the Crust:

On a lightly floured surface roll the dough into a round about twelve inches across and about one eighth inch thick. Gently fold the dough in half to move to your pie dish then unfold and fit it into the bottom pressing into all the corners. Trim off any overhanging dough with kitchen scissors then crimp or flute the edges as you like.

Blind Bake the Crust:

Set the oven to three hundred seventy five degrees Fahrenheit. Line the pie shell with parchment paper and fill with pie weights or dried beans to keep it from puffing. Bake fifteen minutes until it looks just pale golden. Brush the still warm shell with a bit of egg white to keep things crisp. Drop oven temperature to three hundred fifty degrees Fahrenheit.

Mix Pumpkin Filling:

In a big mixing bowl whisk together eggs canned pumpkin sour cream vanilla bourbon cinnamon salt ginger nutmeg cardamom and allspice until very smooth. Make sure your filling has no lumps.

Warm Maple and Cream:

Pour maple syrup into a small saucepan and simmer gently two to three minutes to intensify the flavor. Take off heat and slowly whisk in heavy cream until fully blended and warm.

Combine and Fill:

Gradually whisk the warm maple cream into the pumpkin mixture until silky and unified. Pour this filling into the cooled blind baked pie shell spreading evenly.

Bake Your Pie:

Carefully move the pie to the oven. Bake for fifty five to sixty minutes at three hundred fifty degrees. The edges should be puffed and set while the center jiggles just a bit when nudged. Take out and let cool fully to room temperature before chilling overnight so it slices cleanly.

Brûlée and Serve:

Once chilled sprinkle a very even layer of granulated sugar across the entire top. Using a kitchen torch move steadily over the sugar until it bubbles melts and turns glasslike and deep golden. Allow a couple minutes to set. Slice and serve cold for best contrast or let stand at room temp ten to twenty minutes for a softer bite.

The hint of bourbon in this pie makes it feel festive without being overpowering. I am always amazed at how the caramelized top thrills guests especially when I torch it right at the table. One Thanksgiving my uncle declared he never liked pumpkin pie until he tried this one.

Storage Tips

Chill the baked and cooled pie uncovered until set then wrap tightly. Enjoy within three days for peak texture. Never store with the brûlée topping on as it will soften. Sprinkle and torch fresh before serving each time.

Ingredient Substitutions

No bourbon No problem Use dark rum or omit the alcohol for a classic taste. You can swap sour cream for full—fat Greek yogurt if needed. If you cannot get pure maple syrup try brown sugar with a little extra cream.

Serving Suggestions

Serve each slice with a dollop of softly whipped cream or a tiny scoop of bourbon vanilla ice cream for an extra treat. The pie pairs beautifully with hot coffee spiced chai or even a little nip of bourbon poured on the side.

Cultural and Holiday Roots

Pumpkin pie is a beloved part of American harvest celebrations since colonial days. The brûlée finish adds a French twist that makes this version a real showstopper for modern holiday tables.

Seasonal Adaptations

Use fresh pumpkin puree if in season for a slightly less sweet taste and deeper color Try butternut squash puree for a twist that still feels autumnal Add a little orange zest for extra brightness

Success Stories

Last year I made this for a Friendsgiving and one guest called it the dessert highlight of the year. Many readers have written that this pie is the first thing gone at their family holidays and often gets requested for birthdays too.

Freezer Meal Conversion

You can freeze the baked undressed pie tightly wrapped for up to one month. Defrost overnight in the fridge and brûlée just before serving.

This showstopper is the pie you’ll be proud to serve at holiday tables or any fall gathering. Its rich creamy texture and brûléed finish make every slice special.

Common Recipe Questions

→ What does the bourbon add to the pie?

Bourbon deepens the flavor profile, adding warmth and subtle caramel notes to complement the spiced pumpkin filling.

→ How do I achieve the brûlée topping?

Evenly sprinkle granulated sugar over the chilled pie and use a kitchen torch to caramelize until golden and crisp.

→ Can I make the crust ahead of time?

Yes, the pie crust can be prepared and refrigerated up to two days in advance for convenience and improved texture.

→ Is it necessary to chill the pie overnight?

Chilling allows the flavors to deepen and the texture to set, resulting in clean slices and superior taste.

→ What can I use in place of bourbon?

For an alcohol-free option, use extra vanilla extract or a splash of maple syrup to retain depth of flavor.

→ What spices are featured in the filling?

The filling is warmly spiced with cinnamon, nutmeg, ginger, cardamom, and allspice for a classic autumn blend.