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Bourbon Brûlée Pumpkin Pie

Indulge in Bourbon Brûlée Pumpkin Pie: Fall's Luxurious Treat

Enjoy the delightful Bourbon Brûlée Pumpkin Pie—a unique twist on a classic dessert featuring bourbon and a crispy topping.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Use whole wheat flour for a nuttier flavor.
  • 2 tablespoons granulated sugar Brown sugar can be used for a deeper flavor.
  • 1/4 teaspoon salt A pinch is sufficient.
  • 1 large egg Use a large egg for best results.
  • 1 teaspoon white vinegar Can substitute with lemon juice if desired.
  • 1/2 cup unsalted butter Ensure butter is very cold for best texture.
For the Filling
  • 1 can pure canned pumpkin Avoid pumpkin pie filling for better control over spices.
  • 1/2 cup sour cream Greek yogurt can be used as a lighter alternative.
  • 1/2 cup bourbon Consider using bourbon extracts for non-alcoholic option.
  • 1 teaspoon vanilla extract Homemade extract can enhance flavor.
  • 1 teaspoon ground spices Adjust to personal spice preferences.
  • 1/4 cup pure maple syrup Honey or agave can serve as alternatives.
  • 1/2 cup heavy cream For a lighter version, use half-and-half.

Equipment

  • Food processor
  • mixing bowl
  • pie plate
  • kitchen torch

Method
 

Crust Preparation
  1. Pulse together the flour, granulated sugar, and salt in a food processor.
  2. Whisk together the egg, vinegar, and a tablespoon of cold water in a separate bowl.
  3. Add the cold, cubed butter to the flour mixture and pulse until coarse crumbs form.
  4. Gradually mix in the egg mixture until a dough begins to form. Wrap it in plastic wrap and refrigerate for 30 minutes.
Crust Baking
  1. Preheat your oven to 375°F (190°C). Roll the dough out into a 12-inch circle, then transfer it to a 9-inch pie plate.
  2. Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  3. Remove the paper, brush the crust with egg white, and return to the oven for an additional 5 minutes until lightly golden.
Filling Preparation
  1. Reduce the oven temperature to 350°F (175°C).
  2. In a large mixing bowl, whisk together eggs, pumpkin, sour cream, bourbon, vanilla, and spices until smooth.
  3. Heat maple syrup over low heat until slightly thickened and blend with heavy cream before adding to the pumpkin mixture.
Baking the Pie
  1. Pour the filling into the pre-baked crust and bake for 55 to 60 minutes.
  2. The pie should have set edges but slightly jiggly center; it will firm up upon cooling.
  3. Let it cool for about 1 hour at room temperature before refrigerating.
Cooling & Brûlée Topping
  1. Refrigerate the pie overnight for best flavor and texture.
  2. Sprinkle granulated sugar over the top and caramelize with a kitchen torch or broiler before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chill the dough, watch the bake time, and refrigerate overnight for best results.

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