Name: Bourbon Brûlée Pumpkin Pie
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: Crust; 250 g all-purpose flour, sifted; 13 g granulated sugar; 5 g salt; 1 large egg, lightly beaten; 2.5 ml white vinegar; 60 ml ice cold water; 170 g cold unsalted butter, cut into pieces; 1 egg white, lightly beaten (for egg wash); Filling; 3 large eggs; 425 g canned pumpkin purée; 60 g sour cream; 30 ml bourbon; 10 ml vanilla extract; 2.5 g ground cinnamon; 2.5 g salt; 0.5 g ground ginger; 0.5 g ground nutmeg; 0.5 g ground cardamom; 0.25 g ground allspice; 180 ml pure maple syrup; 240 ml heavy cream; Brûlée Topping; 38 g granulated sugar

Description

A delightful Bourbon Brûlée Pumpkin Pie with a creamy spiced filling and a crispy brûlée topping, perfect for any dessert occasion.

Ingredients

Scale

Crust
250 g all-purpose flour, sifted
13 g granulated sugar
5 g salt
1 large egg, lightly beaten
2.5 ml white vinegar
60 ml ice cold water
170 g cold unsalted butter, cut into pieces
1 egg white, lightly beaten (for egg wash)
Filling
3 large eggs
425 g canned pumpkin purée
60 g sour cream
30 ml bourbon
10 ml vanilla extract
2.5 g ground cinnamon
2.5 g salt
0.5 g ground ginger
0.5 g ground nutmeg
0.5 g ground cardamom
0.25 g ground allspice
180 ml pure maple syrup
240 ml heavy cream
Brûlée Topping
38 g granulated sugar

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Instructions

Combine sifted flour, granulated sugar, and salt in a food processor and pulse briefly.
In a small bowl, whisk together egg, white vinegar, and ice cold water.
Add cold butter pieces to the flour mixture and pulse until the mixture resembles coarse crumbs.
Slowly add the egg and water mixture while pulsing until the dough begins to come together.
Remove dough from the processor, shape into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to rest.
Preheat oven to 190°C. On a lightly floured surface, roll dough into a 30 cm circle.
Fold in half and transfer to a 23 cm pie plate. Unfold, press gently into place, trim excess, and crimp edges for a decorative finish.
Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden.
Remove from oven, discard weights and paper, and brush the crust with beaten egg white.
Reduce oven temperature to 175°C.
In a large bowl, whisk together eggs, pumpkin purée, sour cream, vanilla extract, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until evenly blended.
In a saucepan, heat maple syrup to a simmer and cook for 2–3 minutes until slightly thickened.
Remove from heat and gradually whisk in heavy cream until smooth.
Gently whisk warm maple cream mixture into the spiced pumpkin filling until fully incorporated.
Pour filling into pre-baked crust and smooth the surface.
Bake at 175°C for 55–60 minutes, until the center is set but still slightly wobbly.
Place on a rack and cool completely to room temperature.
Refrigerate the pie overnight to allow flavors to develop and filling to set properly.
Just prior to serving, sprinkle an even layer of granulated sugar over the chilled surface.
Use a kitchen torch to caramelize sugar into a golden, crisp crust.
Slice and serve the pie chilled or slightly warmed for an elegant dessert experience.

Notes

For best results, refrigerate the pie overnight.
Use a kitchen torch for even caramelization of the sugar topping.
Allow the pie to cool completely before refrigerating.

Prep Time: 60 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg