Description
This Bourbon Brûlée Pumpkin Pie combines a flaky, buttery crust with a rich, spiced pumpkin filling infused with bourbon and real maple syrup. Finished with a crisp brûléed sugar topping, it offers a perfect balance of smooth, creamy texture and caramelized sweetness, ideal for festive fall gatherings or special holiday desserts.
Ingredients
Units
Scale
Crust
- 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)
Filling
- 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)
Instructions
- Prepare the crust dough: 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 cold water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Gradually sprinkle the egg mixture over the flour and butter mixture, pulsing until the dough just comes together.
- Chill the dough: Remove the dough from the processor, form into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat and roll the crust: Preheat the oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully fold it in half and transfer it into a 9-inch pie plate. Unfold and gently press it into the plate, trimming excess dough around the edges. Crimp or create a decorative edge with your fingers or a fork.
- Blind bake the crust: Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until the crust is lightly baked and barely golden. Remove from the oven and carefully lift off the parchment and weights. Brush the crust lightly with a thin layer of the egg white wash. Reduce oven temperature to 350°F.
- Mix the 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.
- Prepare the maple cream mixture: In a small saucepan, bring the maple syrup to a simmer over medium heat. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in the heavy cream gradually, stirring constantly to combine thoroughly.
- Combine syrup and filling: Whisk the maple cream mixture into the pumpkin filling until fully incorporated. Pour the filling into the partially baked pie crust.
- Bake the pie: Bake the pie at 350°F for 55 to 60 minutes until the center is barely jiggling but set. Remove the pie and let it cool completely on a wire rack.
- Chill the pie: Refrigerate the cooled pie overnight for best flavor and texture.
- Brûlée the topping: Just before serving, sprinkle the top of the chilled pie evenly with 3 tablespoons of granulated sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden brûlée crust. Serve immediately and enjoy.
Notes
- Blind baking with pie weights prevents the crust from puffing up and ensures a flaky base.
- Refrigerating the pie overnight enhances the flavors and texture, making it easier to slice.
- If you don’t have a kitchen torch, you can carefully broil the pie under the oven’s broiler for a minute or two, watching closely to avoid burning.
- Substitute bourbon with rum or brandy if preferred, but bourbon provides a distinctive depth of flavor.
- Using real pure maple syrup enriches the filling’s flavor and adds natural sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 370
- Sugar: 22g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
