Bourbon Brûlée Pumpkin Pie (Print-Friendly Version)
Creamy bourbon-infused pumpkin filling with caramelized sugar crust, encased in a flaky homemade pastry shell.
# Ingredients You'll Need:
→ Crust
01 -
250 g all-purpose flour, sifted
02 -
13 g granulated sugar
03 -
5 g salt
04 -
1 large egg, lightly beaten
05 -
2.5 ml white vinegar
06 -
60 ml ice cold water
07 -
170 g cold unsalted butter, cut into pieces
08 -
1 egg white, lightly beaten (for egg wash)
→ Filling
09 -
3 large eggs
10 -
425 g canned pumpkin purée
11 -
60 g sour cream
12 -
30 ml bourbon
13 -
10 ml vanilla extract
14 -
2.5 g ground cinnamon
15 -
2.5 g salt
16 -
0.5 g ground ginger
17 -
0.5 g ground nutmeg
18 -
0.5 g ground cardamom
19 -
0.25 g ground allspice
20 -
180 ml pure maple syrup
21 -
240 ml heavy cream
→ Brûlée Topping
22 -
38 g granulated sugar
# How to Make It:
01 -
Combine sifted flour, granulated sugar, and salt in a food processor and pulse briefly. In a small bowl, whisk together egg, white vinegar, and ice cold water. Add cold butter pieces to the flour mixture and pulse until the mixture resembles coarse crumbs. Slowly add the egg and water mixture while pulsing until the dough begins to come together.
02 -
Remove dough from the processor, shape into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to rest.
03 -
Preheat oven to 190°C. On a lightly floured surface, roll dough into a 30 cm circle. Fold in half and transfer to a 23 cm pie plate. Unfold, press gently into place, trim excess, and crimp edges for a decorative finish.
04 -
Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden. Remove from oven, discard weights and paper, and brush the crust with beaten egg white. Reduce oven temperature to 175°C.
05 -
In a large bowl, whisk together eggs, pumpkin purée, sour cream, vanilla extract, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until evenly blended.
06 -
In a saucepan, heat maple syrup to a simmer and cook for 2–3 minutes until slightly thickened. Remove from heat and gradually whisk in heavy cream until smooth.
07 -
Gently whisk warm maple cream mixture into the spiced pumpkin filling. Continue whisking until fully incorporated.
08 -
Pour filling into pre-baked crust and smooth the surface. Bake at 175°C for 55–60 minutes, until the center is set but still slightly wobbly. Place on a rack and cool completely to room temperature.
09 -
Refrigerate the pie overnight to allow flavors to develop and filling to set properly.
10 -
Just prior to serving, sprinkle an even layer of granulated sugar over the chilled surface. Use a kitchen torch to caramelize sugar into a golden, crisp crust.
11 -
Slice and serve the pie chilled or slightly warmed for an elegant dessert experience.
# Extra Information:
01 -
Ensure the pie is fully chilled before caramelizing the sugar to achieve an even brûlée without melting the filling.