Name: Bourbon Brûlée Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 pre-made pie crust (9-inch size); 15 oz pumpkin puree (1 can); 3/4 cup packed brown sugar; 1/2 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 1/2 cup milk; 2 tablespoons bourbon; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 cup extra granulated sugar (for topping)

Jump to Recipe

There is something utterly magical about the Bourbon Brûlée Pumpkin Pie, a dessert that effortlessly combines classic autumn flavors with an elegant twist. Imagine the velvety, spiced pumpkin filling enriched with a splash of bourbon, tucked into a buttery crust, and crowned with a crisp, caramelized brûlée topping that crackles delightfully as you slice in. This pie is the perfect cozy comfort food for fall gatherings or whenever you want to impress loved ones with a show-stopping dessert that tastes like a warm hug on a plate.

Bourbon Brûlée Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Bourbon Brûlée Pumpkin Pie plays a crucial role in building layers of flavor and texture, from the richness of the cream to the warmth of the spices and the slight kick from the bourbon. These simple yet thoughtful components come together to create a pie that’s anything but ordinary.

Pre-made pie crust (9-inch): A buttery, flaky foundation that saves time and ensures a perfect base for the filling.
Pumpkin puree (15 oz): The star ingredient bringing that classic pumpkin sweetness and creamy texture.
Brown sugar (3/4 cup, packed): Adds deep caramel notes that perfectly complement the pumpkin.
Granulated sugar (1/2 cup): Balances the brown sugar and helps with the brûlée topping.
Large eggs (3): Provide structure and richness, making the filling luxuriously smooth.
Heavy cream (1 cup): Offers a luscious creaminess for that melt-in-your-mouth experience.
Milk (1/2 cup): Lightens the cream while keeping the filling silky.
Bourbon (2 tablespoons): Infuses warmth and a subtle complexity that elevates the pumpkin flavor.
Vanilla extract (1 teaspoon): Enhances sweetness and rounds out the spices.
Ground cinnamon (1 teaspoon): The quintessential autumn spice that brings cozy warmth.
Ground nutmeg (1/2 teaspoon): Adds nutty, sweet undertones that deepen the flavor.
Ground ginger (1/4 teaspoon): Provides a gentle zing to brighten the filling.
Salt (1/4 teaspoon): Balances sweetness and intensifies all the flavors.
Extra granulated sugar (1/4 cup): For that iconic brûlée crust, delivering satisfying crunch and caramelized magic.

How to Make Bourbon Brûlée Pumpkin Pie

Step 1: Prep Your Oven and Crust

Begin by preheating your oven to 350°F (175°C) so it’s ready to go when your filling is assembled. Fit your pre-made pie crust into the pan, pricking the bottom and sides with a fork — this little trick prevents bubbles and helps the crust bake evenly.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and eggs until the mixture is smooth and well combined. This mix is the base of your filling and sets the stage for the creamy texture and perfectly balanced sweetness.

Step 3: Add Cream, Bourbon, and Spices

Next, stir in the heavy cream, milk, bourbon, vanilla extract, and all your spices along with salt. Whisk or use a mixer to blend everything until silky smooth. The bourbon adds a gentle warmth that cuts through the richness and the spices bring all the cozy seasonal notes alive.

Step 4: Bake the Pie

Pour your luscious pumpkin mixture into the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the filling sets and a knife inserted near the center comes out clean. This slow baking ensures your pie is cooked perfectly without cracks or sogginess.

Step 5: Cool and Chill

Once baked, let the pie cool at room temperature for about 20 minutes, then refrigerate it for at least 2 hours. Chilling is key — it firms up the filling and allows the flavors to meld beautifully before adding the final brûlée touch.

Step 6: Create the Brûlée Topping

Just before serving, sprinkle an even layer of granulated sugar over the pie’s surface. Use a kitchen torch to caramelize the sugar, watching as it melts into a golden, crispy crust. Allow the brûlée topping to cool briefly so it hardens into that signature crackly shell we love.

How to Serve Bourbon Brûlée Pumpkin Pie

Garnishes

For an extra touch of indulgence, top each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A sprinkle of toasted pecans or a dusting of cinnamon on top adds texture and a hint of extra warmth, making every bite feel like a special celebration.

Side Dishes

This pie pairs wonderfully with autumn-inspired sides like spiced cider or even a light salad featuring crisp apples and walnuts to balance out the richness. For holiday meals, serving alongside roasted turkey or ham can also make for a stunning and complete seasonal feast.

Creative Ways to Present

Try serving individual mini versions of this Bourbon Brûlée Pumpkin Pie in ramekins for a charming single-serve dessert. Alternatively, arrange slices on a rustic wooden board with assorted nuts and fresh fruit for a festive dessert platter that invites sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Bourbon Brûlée Pumpkin Pie covered tightly with plastic wrap or foil in the refrigerator. It stays fresh for up to 4 days, and chilling actually helps maintain the pie’s texture and the crispness of the brûlée topping.

Freezing

If you want to save this pie for later, wrap it securely in plastic wrap and aluminum foil, then freeze it. To best preserve its texture and flavor, enjoy within one month. Thaw overnight in the fridge before serving and refresh the brûlée topping with a quick torching.

Reheating

Reheat pie slices in a warm oven (about 300°F) for 10-15 minutes if you prefer it warm, but be careful not to melt the brûlée topping. Otherwise, enjoy it chilled for the classic creamy texture and satisfying crack of caramelized sugar.

FAQs

Can I make the pie crust from scratch instead of using a pre-made one?

Absolutely! Homemade pie crust adds a personal touch and can be tailored to your preferred flakiness or texture. Just be sure to blind bake it lightly if you want extra crispness before adding the filling.

Is there a substitute for bourbon in this recipe?

If you’re avoiding alcohol or prefer a different flavor, you can swap bourbon with maple syrup or a splash of vanilla extract, but keep in mind that bourbon’s unique warmth enhances the overall complexity of the pie.

How do I prevent the pie crust from getting soggy?

Pricking the crust with a fork and partially blind-baking (pre-baking) helps prevent sogginess. Also, baking the filled pie thoroughly and then chilling it properly sets the filling and keeps the crust crisp.

Can I use fresh pumpkin instead of canned pumpkin puree?

You sure can! Just roast and puree fresh pumpkin flesh first. Keep in mind the moisture content might differ slightly, so it might require slight adjustments to baking time or thickness of the filling.

What’s the best way to caramelize the sugar topping without a kitchen torch?

If you don’t have a kitchen torch, you can place the pie briefly under a very hot broiler, watching closely to avoid burning. Alternatively, use a metal spoon heated over a flame to press onto the sugar, caramelizing it carefully.

Final Thoughts

There’s a reason the Bourbon Brûlée Pumpkin Pie quickly becomes a standout favorite wherever it’s served. Its harmonious blend of creamy pumpkin, warming spices, and that irresistible brûlée crust creates a dessert experience that’s both comforting and elegant. Don’t wait for a special occasion to try it — honestly, every day deserves a little celebration with this pie on your table.

Bourbon Brûlée Pumpkin Pie Recipe

★★★★★

4.7 from 21 reviews

Author: Ethan
Total Time: 3 hours 15 minutes
Yield: 8 servings 1x
Diet: Halal

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Description

This Bourbon Brûlée Pumpkin Pie is a delightful twist on the classic fall dessert, featuring a smooth pumpkin filling infused with warm spices and a splash of bourbon. Topped with a perfectly caramelized brûlée sugar crust, this pie offers a delicious balance of creamy, spicy, and sweet flavors that make it a perfect centerpiece for holiday gatherings and cozy evenings.

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
Prepare the pie crust: Fit the pre-made pie crust into your pie pan following the package directions. Use a fork to prick the bottom and sides of the crust to prevent bubbling during baking.
Mix pumpkin base: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and eggs. Whisk everything together until the mixture is smooth without lumps.
Add cream and spices: Pour in the heavy cream, milk, bourbon, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix with a whisk or electric mixer until fully integrated and creamy.
Fill the crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top carefully with a rubber spatula to spread evenly.
Bake the pie: Place the pie in the oven and bake for 50 to 60 minutes. The pie is done when the filling is set and a knife inserted in the center comes out clean.
Cool the pie: Remove the pie from the oven and allow it to cool on the counter for about 20 minutes.
Chill the pie: Transfer the pie to the refrigerator and chill for at least 2 hours or until thoroughly cold and firm.
Add brûlée topping: Just before serving, evenly sprinkle the additional granulated sugar over the pie’s surface. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a crisp, golden brûlée layer.
Serve: Allow the brûlée topping to cool for a few minutes to harden, then slice and serve this exceptional pumpkin pie.

Notes

For a stronger bourbon flavor, increase the bourbon to 3 tablespoons, but do not exceed this to maintain balance.
Use full-fat pumpkin puree for the creamiest texture.
The brûlée topping is best done right before serving to maintain its crispness.
If you don’t have a kitchen torch, you can place the sugared pie under a broiler for 1-2 minutes watching carefully to caramelize the sugar.
Let the pie cool completely before refrigerating to avoid sogginess.
Store leftovers covered in the refrigerator for up to 4 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American