What is it about autumn that invites us to slow down, take a deep breath, and savor the flavors of the season? For me, the aroma of pumpkin pie baking in the oven is synonymous with cozy evenings and family gatherings. This Bourbon Brûlée Pumpkin Pie takes that beloved classic a step further, adding a luxurious twist that makes it perfect for holiday celebrations or simple Sunday dinners alike. With its creamy filling, warm spices, and that delightful caramelized crunchy topping, this pie isn’t just a treat—it’s an experience that beckons you to indulge.

Why you’ll love this dish

There are countless reasons to whip up this Bourbon Brûlée Pumpkin Pie, but let’s start with the obvious: it’s an exciting nod to tradition, yet distinctly different. The hint of bourbon adds sophistication and warmth, while the brûlée topping introduces a contrast between the creamy pumpkin filling and a sweet, crackling finish. Imagine cutting into that glossy crust—it’s a moment that makes the effort worthwhile.

“I couldn’t believe that such a simple recipe could taste so decadent. The bourbon really elevated the flavor, and everyone requested seconds!”

This pie is perfect for those crisp fall evenings, holiday gatherings, or any time you want to impress your guests or treat yourself. Plus, who can resist the charm of caramelized sugar? It’s as if you’re inviting a cozy bistro experience right into your home.

The cooking process explained

Baking this pie may sound daunting, but I assure you, it’s a straightforward process that can become a cherished tradition. We will start by crafting a flaky, buttery crust that cradles the decadent filling, and then we’ll bring together all the elements that make this recipe sing.

Here’s what you can expect:

Create a flaky crust from scratch.
Mix together the spiced pumpkin filling with a touch of bourbon.
Bake until set and chilled for the flavors to meld.
Finish with a stunning brûlée topping right before serving.

What you’ll need

Here’s a list of ingredients that’ll come together to create this sumptuous pie:

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)
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)

Feel free to swap out the bourbon for a splash of vanilla or rum if you prefer a non-alcoholic version. The pie will still be rich and comforting!

Directions to follow

Now, let’s get down to the details and make this magnificent pie.

Start by making the pie crust: In a food processor, combine the sifted flour, sugar, and salt, 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, pulsing until small, coarse crumbs form. Gradually sprinkle in the egg mixture while pulsing until the dough begins to come together.
Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This step ensures a tender, flaky crust.
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, press it down, and trim any excess.
Crimp the edges to create a lovely decorative pattern. Line the pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until lightly golden. Remove from the oven and brush with the beaten egg white before lowering the temperature to 350°F.
In a large bowl, whisk together the eggs, pumpkin, sour cream, vanilla, bourbon, cinnamon, and spices.
In a saucepan, heat the maple syrup until it simmers, allowing it to thicken slightly for 2-3 minutes. Remove from heat and whisk in the heavy cream gradually.
Combine the maple cream mixture into the pumpkin filling until smooth, then pour evenly into the baked crust.
Bake at 350°F for 55 to 60 minutes or until the center is set but still slightly jiggly. Let cool to room temperature and then refrigerate overnight to allow the flavors to meld beautifully.
Just before serving, sprinkle an even layer of sugar over the top. Use a kitchen torch to caramelize the sugar into a scintillating, golden crust.
Slice and serve cold or slightly warmed to enjoy the full flavor experience of this autumn treat.

Best ways to enjoy it

Presentation can elevate any dish, and this pie is no exception! Consider cutting hefty slices and serving with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon or a drizzle of caramel could elevate each slice even further. It pairs beautifully with a hot cup of spiced cider or a glass of sweet dessert wine, making it a perfect choice for fall gatherings!

Storage and reheating tips

If you find yourself with leftovers (which is rare!), storing this pie is a breeze. Just cover it tightly with plastic wrap and place it in the refrigerator, where it will stay fresh for up to a week. The pie can also be frozen for longer storage; wrap it well in plastic wrap and then aluminum foil. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before serving.

Helpful cooking tips

A few tricks can really elevate this pie to the next level:

Ensure your butter is cold for the crust—this will help develop those flaky layers.
Don’t skip the chilling step; it’s crucial for both the crust and the pie filling to set properly.
For an extra layered flavor, toast your spices lightly before adding them to the filling.

Creative twists

Feel free to experiment! You could swap out some of the pumpkin puree for sweet potato for a unique take. Consider adding some chocolate chips or drizzling a bit of dark chocolate over the brûlée crust for a decadent twist. Or swap the bourbon for apple cider for a different flavor profile altogether.

Your questions answered

What’s the prep time for this pie?

Preparation takes about an hour, with an additional 30 minutes for the dough to chill. Don’t forget the overnight refrigeration for flavor enhancement!

Can I make this pie ahead of time?

Absolutely! This pie actually tastes better the next day as the flavors deepen, making it the ideal dessert for pre-prepping.

Can this pie be made gluten-free?

Yes, using a gluten-free all-purpose flour in place of standard flour will work just fine. Just be sure to check other ingredients for any hidden gluten.

How should I store leftovers?

Refrigerate in an airtight container for up to a week or freeze for later enjoyment, ensuring it’s well-wrapped.

Now you’re all set to create a Bourbon Brûlée Pumpkin Pie that’s sure to impress. Let the comforting scents fill your kitchen, and remember to savor every bite!