A Sophisticated Twist on Fall Classics
Elevate your holiday dessert table with this indulgent Bourbon Brulee Pumpkin Pie. Combining the velvety, spiced warmth of classic pumpkin custard with a crispy, crackling caramelized sugar topping, this recipe is a showstopper for any autumn celebration. Whether you are hosting Thanksgiving or just craving a cozy treat, the deep, oaky notes of non-alcoholic bourbon extract paired with the richness of toasted sugar make this an unforgettable experience. Perfect for busy hosts, the custard base is incredibly simple to whip up, allowing you to focus on the perfect brulee finish. It is the ultimate upgrade to your seasonal baking repertoire! 🥧
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 servings
📝 Ingredients List
- 1 pre-baked 9-inch pie crust
- 15 oz canned pumpkin puree
- 1 1/4 cups heavy cream
- 3 large eggs
- 3/4 cup brown sugar, packed
- 1 tsp non-alcoholic bourbon extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup granulated sugar (for the brulee topping)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pie dish
- Kitchen torch (for the brulee finish)
Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 350°F (175°C). Ensure your pie crust is pre-baked and cooled slightly before filling.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, and non-alcoholic bourbon extract until smooth. 🥣
- Gradually pour in the heavy cream while whisking constantly to ensure a silky, uniform consistency.
- Pour the mixture into your prepared pie crust. Bake for 50–55 minutes, or until the center is set but still has a slight jiggle.
- Remove from the oven and allow the pie to cool completely on a wire rack for at least 3 hours.
- Just before serving, sprinkle the granulated sugar in an even layer over the top of the pie. Use your kitchen torch to caramelize the sugar until it forms a glossy, golden-brown crust. 😋
💡 Pro Tips Section
- Storage: Keep the finished, un-brulee’d pie in the refrigerator for up to 3 days. Wait to torch the sugar until the very last minute for the best texture.
- Substitutions: If you cannot find non-alcoholic bourbon extract, pure vanilla bean paste provides a similarly deep, complex aroma.
- Perfect Brulee: If you do not have a torch, you can place the sugared pie under the oven broiler for 1–2 minutes, watching it closely to prevent burning.
Variations
- Add Nutty Crunch: Sprinkle chopped toasted pecans over the custard before baking for an extra layer of texture.
- Whipped Cream: Serve with a dollop of maple-infused whipped cream to complement the burnt sugar notes.
FAQ
Can I use fresh pumpkin? Yes, ensure it is roasted and pureed very smoothly to match the texture of canned pumpkin.
Why did my sugar burn instead of caramelizing? Ensure your sugar layer is even. If using a broiler, keep the pie on the bottom rack and monitor it constantly, as broiler heat intensity varies.
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Bourbon Brulee Pumpkin Pie
- Total Time: 75
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Elevate your holiday dessert table with this indulgent Bourbon Brulee Pumpkin Pie. Combining the velvety, spiced warmth of classic pumpkin custard with a crispy, crackling caramelized sugar topping, this recipe is a showstopper for any autumn celebration. The deep, oaky notes of non-alcoholic bourbon extract paired with the richness of toasted sugar make this an unforgettable experience. It is the ultimate upgrade to your seasonal baking repertoire, perfect for Thanksgiving or any cozy fall gathering.
Ingredients
1 pre-baked 9-inch pie crust
15 oz canned pumpkin puree
1 1/4 cups heavy cream
3 large eggs
3/4 cup brown sugar, packed
1 tsp non-alcoholic bourbon extract
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup granulated sugar (for the brulee topping)
Instructions
Preheat your oven to 350°F (175°C) and ensure your pie crust is pre-baked.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, and non-alcoholic bourbon extract until smooth.
Gradually pour in the heavy cream while whisking constantly to ensure a silky, uniform consistency.
Pour the mixture into your prepared pie crust.
Bake for 50–55 minutes, or until the center is set but still has a slight jiggle.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 3 hours.
Just before serving, sprinkle the granulated sugar in an even layer over the top of the pie.
Use your kitchen torch to caramelize the sugar until it forms a glossy, golden-brown crust.
Notes
Keep the finished, un-brulee’d pie in the refrigerator for up to 3 days. Wait to torch the sugar until the very last minute for the best texture. If you cannot find non-alcoholic bourbon extract, pure vanilla bean paste provides a similarly deep, complex aroma. If you do not have a torch, you can place the sugared pie under the oven broiler for 1–2 minutes, watching constantly to prevent burning.
- Prep Time: 20
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg