Name: Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Delight
Prep time: 30 min
Cook time: 75 min
Total time: 135 min
Ingredients: 1 ¼ cups Baker’s Corner All-Purpose Flour; 2 tablespoons Baker’s Corner Granulated Sugar (Adjust to taste); 1 pinch Salt; 1 Large Egg (For binding); 1 tablespoon White Vinegar (Can substitute with lemon juice); 2-3 tablespoons Ice Cold Water (Always use cold); ½ cup Cold Unsalted Butter (Cut into cubes); 1 Large Egg White (For brushing); 3 Large Eggs (For a creamy filling); 1 can Baker’s Corner 100% Pure Canned Pumpkin; ½ cup Sour Cream; ¼ cup Bourbon (Can substitute with spiced rum or omit); 1 teaspoon Vanilla Extract; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1 teaspoon Ground Nutmeg; ¼ teaspoon Ground Cardamom; ¼ teaspoon Allspice; ¼ cup Specially Selected 100% Pure Maple Syrup (Can substitute with honey); ½ cup Heavy Cream (Alternatively, coconut cream); Granulated Sugar for brûlée (For caramelizing on top)

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The first hint of autumn in the air brings so many comforting memories, especially of the warm spices and scents of classic desserts. One treat that always evokes nostalgia is Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. This delightful twist on the traditional pumpkin pie is not just a scrumptious fall dessert; it’s a showstopper for your holiday gatherings. The silky pumpkin filling wrapped in a flaky crust is topped with a perfectly caramelized sugar layer, offering an irresistible texture contrast. Plus, the bourbon-infused whipped cream adds a cozy depth, making it an ideal indulgence for those chilly evenings. If you’re ready to elevate your dessert game and impress your guests, dive into this recipe that balances festive flavor with a gourmet twist. Will you be the one creating this unforgettable centerpiece for your next festive feast?

What makes this pumpkin pie unique?

Elevated Experience: This isn’t just any pumpkin pie; it’s a show-stopping Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, a perfect blend of tradition and luxury.
Irresistible Textures: Imagine a silky filling inside a flaky crust, all crowned with a crisp caramelized sugar layer that pops with each bite.
Festive Flavor Twist: The warm spices meld beautifully with the bourbon cream, enhancing the cozy autumn vibes.
Impressive Yet Simple: While it looks gourmet, making this dessert is straightforward and approachable, even for novice bakers.
Perfect for Gatherings: Serve it warm or chilled; it’s guaranteed to be a crowd pleaser at any fall gathering, just like a Cajun Pasta Sausage will spice up dinner!
Versatile Options: Feel free to experiment—try swapping bourbon with spiced rum or adding a dash of unique spices.

Pumpkin Pie Brûlée Ingredients

For the Crust

Baker’s Corner All-Purpose Flour – Provides structure for a tender, flaky crust; ideal for pie-making.
Baker’s Corner Granulated Sugar – Sweetens the crust; adjust to taste for desired sweetness.
Salt – Balances sweetness and enhances flavors in the crust.
Large Egg – Binds the crust ingredients together for improved texture.
White Vinegar – Inhibits gluten formation for a tender crust; can substitute with lemon juice.
Ice Cold Water – Binds the dough without warming it; always use cold for best results.
Cold Unsalted Butter – Ensures a rich flavor and flaky texture; keeps it straight from the fridge.
Large Egg White – Used for brushing, giving the crust a golden finish.

For the Filling

Large Eggs – Create the creamy, custard-like filling unique to this Pumpkin Pie Brûlée.
Baker’s Corner 100% Pure Canned Pumpkin – Provides the iconic pumpkin flavor and ensures a consistent texture.
Sour Cream – Adds creaminess and a subtle tang to the filling for depth.
Bourbon – Introduces richness and depth; substitute it with spiced rum or omit for a non-alcoholic version.
Vanilla Extract – Offers a warm aroma in both the filling and the cream.
Ground Cinnamon, Ginger, Nutmeg, Cardamom, Allspice – A blend of spices that captures the essence of fall, to adjust according to personal preference.
Specially Selected 100% Pure Maple Syrup – Adds sweetness and enhances overall flavor; can substitute with honey if needed.

For the Topping

Heavy Cream – Used to make a rich whipped topping; coconut cream is a great alternative for a dairy-free option.
Granulated Sugar (for brûlée) – Caramelizes on top for a crispy finish; crucial for that texture contrast of the Pumpkin Pie Brûlée.

Step‑by‑Step Instructions for Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Step 1: Prepare the Pie Crust
Begin by mixing 1 ¼ cups of flour, 2 tablespoons of sugar, and a pinch of salt in a food processor. Combine a large egg, 1 tablespoon of vinegar, and 2–3 tablespoons of ice-cold water in a bowl. Add ½ cup of cold, cubed unsalted butter to the flour mixture and pulse until it resembles coarse crumbs. Gather the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Step 2: Pre-bake the Crust
Roll out the chilled dough to a 12-inch circle and fit it into a 9-inch pie plate. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F for 15 minutes. Remove the weights and parchment, brush the crust with a beaten egg white, and return to bake at 350°F for an additional 10–12 minutes until lightly golden.

Step 3: Mix the Filling
In a large mixing bowl, whisk together 3 large eggs, 1 can of pumpkin puree, ½ cup of sour cream, 1 teaspoon of vanilla extract, and ¼ cup of bourbon until well blended. Add in 1 teaspoon each of ground cinnamon, ginger, and nutmeg, alongside ¼ teaspoon of cardamom and allspice. Mix until the filling is smooth and cohesive, creating a rich, flavorful base for your Pumpkin Pie Brûlée.

Step 4: Prepare Maple Cream
In a small saucepan, heat ½ cup of maple syrup over medium heat and simmer for about 5 minutes until slightly thickened, stirring occasionally. Remove from heat and whisk in ½ cup of heavy cream until the mixture is smooth and glossy. This maple cream will add depth to your pie filling, enhancing the flavors of the Pumpkin Pie Brûlée.

Step 5: Combine and Bake
Gently fold the prepared maple cream into the pumpkin filling until thoroughly mixed. Pour the mixture into the pre-baked pie crust, smoothing the top with a spatula. Bake the pie in the oven at 350°F for 55-60 minutes, or until the filling is set and a skewer inserted comes out clean. Let the pie cool completely on a wire rack before refrigerating it overnight.

Step 6: Final Touch
Before serving, sprinkle an even layer of granulated sugar over the cooled pie. Using a kitchen torch, carefully brûlée the sugar until it turns golden brown and crispy, ensuring the torch moves evenly across the surface to prevent burning. Slice your Pumpkin Pie Brûlée, and serve with a dollop of bourbon vanilla whipped cream on the side for an indulgent finish.

Pumpkin Pie Brûlée Variations & Substitutions

Feel free to get creative with your Pumpkin Pie Brûlée—there are so many delightful twists you can add!

Spiced Rum: Swap bourbon for spiced rum for a warm, aromatic flavor that’s perfect for fall.
When you choose spiced rum, it brings an extra layer of warmth that beautifully complements pumpkin’s sweetness, creating a unique twist on this classic dessert.
Unique Spices: Add nutmeg, cloves, or even a hint of allspice to enhance the flavor profile.
Experimenting with different spices can elevate your pie’s aroma and taste, inviting your loved ones to savor every bite of your delicious creation.
Maple Syrup Substitute: Use honey or agave syrup instead of maple syrup for a different sweetened depth.
This substitution adds a distinctive flavor note that balances nicely with the creamy filling, so don’t be afraid to swap!
Coconut Whipped Cream: Make it dairy-free by replacing heavy cream with coconut cream for the topping.
Coconut whipped cream provides a rich, velvety alternative that still fulfills your dessert cravings without dairy and adds a tropical twist.
Nut Crust: Change the traditional crust for a nut-based crust for a gluten-free option, offering a delightful crunch.
Nut-based crusts like almond or pecan not only cater to gluten-free diets but also introduce a nutty flavor that pairs wonderfully with the pumpkin filling.
Bourbon Omission: For a non-alcoholic dessert, omit bourbon and add a splash of vanilla extract or maple extract for flavor.
Keeping it family-friendly doesn’t mean sacrificing flavor—this twist ensures everyone can enjoy your masterpiece!
Caramel Drizzle: Drizzle with caramel sauce before serving for an indulgent touch that enhances sweetness.
Adding a rich caramel drizzle sets your Pumpkin Pie Brûlée apart, enticing guests with extra layers of flavor and visual appeal, much like a beautiful Beet Burrata Salad at a gathering!

If you’re looking to set the stage even further, serve your pie alongside a dollop of bourbon-infused whipped cream to complete this elegant fall-inspired dessert.

What to Serve with Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Indulging in a slice of this decadent dessert invites an array of delightful pairings to complete your autumn feast.

Whipped Cream: A light dollop of freshly whipped cream enhances the rich flavors, giving your pumpkin pie an elegant touch.
Coffee or Chai Latte: Pairing with a warm cup of coffee or spiced chai balances sweetness while echoing warm spices, perfect for cozy evenings.
Spiced Pecans: Crunchy, caramelized pecans offer a contrasting texture that complements the creamy filling and adds an extra layer of flavor.
Roasted Apples: Warm, spiced roasted apples served alongside bring a tart contrast that beautifully plays against the sweet pie, making each bite harmonious.
Vanilla Ice Cream: A scoop of vanilla ice cream adds creaminess, melting slowly into the warm pie, creating a blissful blend of textures.
Maple-Glazed Carrots: These sweet and savory side dishes not only add color to your table but their warmth enhances the fall theme beautifully.
Mulled Wine: A glass of mulled wine brings cozy spices and warmth, making it an inviting drink option to accompany this festive dessert.

This assortment creates a wonderful experience, inviting each guest to savor a little something extra with their slice of Pumpkin Pie Brûlée.

Storage Tips for Pumpkin Pie Brûlée

Room Temperature: Allow the pie to cool completely, then store at room temperature for up to 2 hours. It’s best enjoyed fresh for the ultimate texture.
Fridge: To keep leftovers, store the Pumpkin Pie Brûlée in an airtight container in the fridge for up to 3 days. This helps maintain flavor and freshness.
Freezer: You can freeze the pie without the brûléed topping for up to 2 months. Wrap tightly in plastic and foil to prevent freezer burn.
Reheating: When ready to enjoy, reheat slices in the oven at 350°F for about 10-15 minutes, then torch the sugar topping just before serving for a delightful crunch.

Expert Tips for Pumpkin Pie Brûlée

Cold Ingredients Matter: Using cold butter and water for your crust is crucial for achieving a flaky texture. Warm ingredients can lead to a dense crust.
Chill the Dough: Allow your pie crust dough to chill for at least 30 minutes before rolling it out. This helps prevent shrinkage during baking.
Pre-bake for Perfection: Don’t skip the pre-baking step! It helps prevent a soggy bottom and keeps your Pumpkin Pie Brûlée crust crispy against the moist filling.
Monitor Brûlée Sugar: When caramelizing the sugar topping, keep your kitchen torch moving to ensure even melting. Otherwise, it may burn in spots.
Cool Completely: Let your pie cool fully before refrigerating. This step allows the flavors to meld and results in a better texture for your Pumpkin Pie Brûlée.

Make Ahead Options

These Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream are perfect for meal prep and can save you precious time during busy holiday gatherings! You can prepare the pie crust and filling up to 24 hours in advance. Simply prepare the pie crust, bake it as instructed, and allow it to cool completely. Meanwhile, mix your pumpkin filling and store it in an airtight container in the refrigerator. When you’re ready to bake, pour the filling into the chilled crust and bake as directed. For the best texture and flavor, brûlée the sugar just before serving, so it remains crisp and delightful. This make-ahead method ensures you can enjoy a delicious dessert with minimal effort!

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe FAQs

What type of pumpkin should I use for the filling?
I recommend using 100% pure canned pumpkin for a consistent texture and flavor, as it simplifies the process. If you want to use fresh pumpkin, opt for a sugar pumpkin, roast it until soft, and then puree it to achieve the right consistency.

How should I store leftovers?
After allowing the Pumpkin Pie Brûlée to cool completely, store any leftovers in an airtight container in the fridge for up to 3 days. This will help keep the filling fresh and flavorful. Just remember to reheat individual slices in the oven before serving to crisp the crust slightly.

Can I freeze this pumpkin pie?
Absolutely! If you’re looking to freeze your Pumpkin Pie Brûlée, I suggest doing so without the brûléed sugar topping. Wrap the pie tightly in plastic wrap and aluminum foil to keep it fresh for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight, then reheat at 350°F, torch the sugar topping just before serving for that signature crunch!

What if my crust is too thick or crumbly?
If your crust turns out too thick, use a rolling pin to gently roll it out thinner next time. For a crumbly dough, ensure your butter is cold and your water is ice-cold—this will help create a flaky texture. If it appears too crumbly during mixing, add a tablespoon of ice water at a time until the dough comes together.

Can I make this recipe gluten-free?
Certainly! To make a gluten-free version of the Pumpkin Pie Brûlée, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This should work smoothly without compromising the texture of the crust. Enjoy!

Is this dessert suitable for people with egg allergies?
If you’re preparing this recipe for someone with an egg allergy, you can use an egg substitute, like a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). However, be aware this may slightly alter the texture of the crust and filling, but it should still be delicious!