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Pumpkin Pie Brulee with Bourbon Vanilla

Pumpkin Pie Brulee with Bourbon Vanilla: A Cozy Fall Delight

This Pumpkin Pie Brulee with Bourbon Vanilla is a delightful twist on a classic, featuring a creamy pumpkin filling and a satisfying sugar brulee topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Pumpkin Puree Use pure pumpkin puree (not pie filling) for the best flavor and texture.
  • 3/4 cup Brown Sugar Adds sweetness and depth; coconut sugar can be a great substitute for a richer taste.
  • 1/2 teaspoon Salt Balances the sweetness, enhancing the overall flavor of the filling.
  • 2 1/2 teaspoons Spices (Cinnamon, Ginger, Cloves, Nutmeg) Adds warm, aromatic notes characteristic of fall.
  • 3 large Eggs Provides structure; incorporate each egg completely for a smooth filling.
  • 1 cup Heavy Cream Enriches the filling's texture; swap with half-and-half or full-fat coconut milk for a dairy-free version.
  • 1/4 cup Bourbon Infuses a distinctive flavor; for non-alcoholic, replace with 2 teaspoons of vanilla extract.
For the Brulee Topping
  • 1/4 cup Granulated Sugar Used to create the brulee topping; raw sugar can give you that extra crunch.
For the Pie Crust
  • 1 pre-made Pie Crust Choose store-bought for convenience or make your own for a personal touch.

Equipment

  • 9-inch pie dish
  • Whisk
  • Mixing Bowl
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Gather your ingredients and prepare your pie dish.
  2. Fit your preferred pie crust into the 9-inch pie dish, following package instructions if using store-bought.
  3. Whisk together the pumpkin puree, brown sugar, salt, and warm spices until smooth and blended.
  4. Incorporate the eggs one at a time, then stir in the heavy cream and bourbon until fully combined.
  5. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
  6. Bake the pie for 50 to 60 minutes, checking for doneness with a knife.
  7. Let the pie cool completely on a wire rack before adding the brulee topping.
  8. Sprinkle an even layer of granulated sugar over the cooled pie and caramelize with a kitchen torch.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5000IUCalcium: 50mgIron: 1mg

Notes

Allow the pie to cool completely before refrigerating. Only caramelize the sugar topping right before serving to maintain its crispness. Use pure pumpkin puree for best flavor and texture.

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