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Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

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★★★★★

4.6 from 70 reviews

This Delicious Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a perfect blend of a flaky, buttery crust and a rich, creamy pumpkin filling infused with warm spices and smooth bourbon. Finished with a caramelized sugar brûlée topping, it offers a sophisticated twist on a classic pumpkin pie, making it ideal for festive gatherings and cozy fall desserts.

Ingredients

Scale

Pie Crust

  • 2 cups 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 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
  • 1 large egg white, lightly beaten (for egg wash)

Filling

  • 3 large eggs
  • 1 can Baker’s Corner 100% Pure Canned Pumpkin (15 ounces)
  • 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

Maple Cream Mixture

  • 3/4 cup Specially Selected 100% Pure Maple Syrup
  • 1 cup heavy cream
  • 3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping)

Instructions

  1. Crust Preparation: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and ice cold water. Add the cold butter pieces into the food processor and pulse until the mixture resembles small coarse crumbs. Slowly sprinkle the egg and water mixture over the flour and pulse until the dough comes together into a ball.
  2. Dough Chilling: Remove the dough from the processor, shape it into a disk with your hands, and wrap it tightly in plastic wrap. Refrigerate it for 30 minutes to firm up the butter and make rolling easier.
  3. Preheat Oven: After chilling, preheat the oven to 375°F (190°C) while you roll out the dough.
  4. Rolling and Fitting the Crust: Roll the chilled dough on a lightly floured surface into a 12-inch circle. Fold it in half carefully to transfer it, then gently place it into the pie plate. Unfold the dough and trim any excess from the edges, pressing to seal the crust in the dish.
  5. Blind Baking the Crust: Cover the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes until lightly baked and just beginning to turn golden. Remove from the oven, brush lightly with the beaten egg white wash for a glossy finish, and reduce the oven temperature to 350°F (175°C).
  6. Prepare Pumpkin Filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and well combined.
  7. Maple Cream Mixture: In a small saucepan, gently heat the maple syrup until it reaches a simmer. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and gradually whisk in the heavy cream until the mixture is smooth and fully combined.
  8. Combine Filling and Maple Cream: Whisk the warm maple cream mixture into the pumpkin filling until evenly blended. Pour the combined filling into the partially baked pie crust.
  9. Bake the Pie: Place the pie in the oven and bake for 55 to 60 minutes, or until the center is barely jiggling but set. Remove from the oven and allow the pie to cool completely at room temperature.
  10. Refrigerate Overnight: Cover the cooled pie and refrigerate overnight to let the flavors meld and filling fully set.
  11. Brûlée Topping: Right before serving, evenly sprinkle the granulated sugar over the top of the pie. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp, golden crust. Serve immediately and enjoy!

Notes

  • Ensure the butter is very cold to create a flaky pie crust.
  • Chilling the dough helps prevent shrinking during baking.
  • Blind baking the crust prevents it from becoming soggy when the filling is added.
  • Use a kitchen torch for the best brûlée topping; if unavailable, place the pie under a hot broiler for a few minutes but watch carefully to prevent burning.
  • Refrigerating the pie overnight improves the texture and flavor.
  • The bourbon adds a subtle warmth but can be omitted if preferred.

Keywords: pumpkin pie, brûlée, bourbon whipped cream, fall dessert, Thanksgiving pie, spiced pumpkin, maple cream

Find it online: https://jedentaglecker.com/pumpkin-pie-brulee-with-bourbon-vanilla-whipped-cream-recipe/