Bourbon Brûlée Pumpkin Pie: A Decadent Twist on a Fall Classic

If you’re looking for the ultimate dessert to impress this holiday season or add a luxurious twist to your fall baking repertoire, look no further than this Bourbon Brûlée Pumpkin Pie. It’s rich, silky, warmly spiced, and finishes with a dazzling brûléed sugar topping that crackles under your fork. Whether you’re hosting Thanksgiving, attending a cozy Friendsgiving, or just want something spectacular for your weekend baking ritual, this pie delivers on all fronts.

This recipe is for the passionate home baker, the dessert lover who craves depth of flavor, and anyone who appreciates a modern, elevated take on tradition. With a flaky, buttery crust, a velvety bourbon-infused pumpkin filling, and that signature brûlée top, this pie is the stuff of seasonal dreams.

Why This Pumpkin Pie Is Extra Special

Most pumpkin pies tend to fall into two camps—classic or overly sweet. This one hits the perfect balance between sweet, spiced, and sophisticated. Here’s what makes it stand out:

• Bourbon: Adds warmth and complexity without overwhelming the pumpkin flavor.

• Maple Syrup: A refined alternative to refined sugar, it brings depth and a subtle earthy sweetness.

• Sour Cream: Lends a subtle tang that balances the richness.

• Brûléed Sugar Top: Adds both texture and a visually stunning finish.

Ingredients: A Closer Look

Let’s break down what you’ll need to create this showstopper:

For the Crust:

• 2 cups sifted all-purpose flour

• 1 tbsp granulated sugar

• 1 tsp salt

• 1 large egg, lightly beaten

• ½ tsp white vinegar

• ¼ cup ice cold water

• ¾ cup cold unsalted butter (cut into small pieces)

• 1 egg white (for egg wash)

For the Filling:

• 3 large eggs

• 1 (15 oz) can 100% pure pumpkin

• ¼ cup sour cream

• 2 tbsp bourbon

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp salt

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cardamom

• ⅛ tsp ground allspice

• ¾ cup pure maple syrup

• 1 cup heavy cream

• 3 tbsp granulated sugar (for brûlée topping)

Kitchen Equipment You’ll Need

• Food processor (for the crust)

• Mixing bowls

• Rolling pin

• 9-inch pie plate

• Parchment paper

• Pie weights or dried beans

• Whisk

• Saucepan

• Spatula

• Kitchen torch (for brûlée topping)

• Plastic wrap

• Cooling rack

How to Make Bourbon Brûlée Pumpkin Pie

Step 1: Make the Pie Crust

1. Combine flour, sugar, and salt in a food processor. Pulse briefly to mix.

2. Add cold butter and pulse until the texture resembles coarse crumbs.

3. In a separate bowl, whisk egg, vinegar, and water.

4. Drizzle wet mixture into the flour mixture while pulsing until dough just comes together.

5. Remove dough, wrap in plastic, and chill for 30 minutes.

Step 2: Prebake the Crust

1. Preheat oven to 375°F.

2. Roll out the dough into a 12-inch circle, place into a 9-inch pie plate.

3. Fold and crimp edges as desired.

4. Line with parchment and add pie weights. Bake for 15 minutes.

5. Remove from oven, discard parchment and weights.

6. Brush crust with egg white wash. Lower oven to 350°F.

Step 3: Prepare the Filling

1. In a large bowl, whisk together eggs, pumpkin, sour cream, bourbon, vanilla, and spices.

2. In a saucepan, simmer maple syrup for 2–3 minutes until slightly thickened.

3. Slowly whisk cream into the syrup mixture off heat.

4. Whisk syrup mixture into pumpkin filling.

Step 4: Bake and Chill

1. Pour filling into pre-baked crust.

2. Bake at 350°F for 55–60 minutes. The center should be just set and slightly jiggly.

3. Let the pie cool completely.

4. Chill in the fridge overnight for best results.

Step 5: Brûlée Topping

1. Right before serving, sprinkle sugar over the top.

2. Use a kitchen torch to caramelize until golden and crisp.

3. Serve and prepare to wow your guests!

Storage Tips

• Refrigerate: Store leftovers in the fridge for up to 4 days. Cover loosely with foil or plastic wrap.

• Freeze: Wrap the fully cooled, un-brûléed pie tightly and freeze for up to 2 months. Thaw in the fridge overnight and brûlée just before serving.

Recipe Swaps and Variations

• No Bourbon? Use dark rum, brandy, or leave it out entirely and add an extra teaspoon of vanilla.

• Maple Syrup Substitute: Use honey or brown sugar if maple syrup isn’t available.

• Make it Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.

• Add Texture: Fold ½ cup of chopped pecans into the filling for added crunch.

Perfect Pairings

This pie pairs beautifully with:

• Coffee: A bold roast or a spiced chai latte.

• Bourbon Cocktail: Old Fashioned or a Maple Bourbon Sour.

• Whipped Cream: A dollop of lightly sweetened cream with a splash of bourbon takes it over the top.

• Vanilla Bean Ice Cream: For those who love warm pie with cold, creamy contrast.

Tips for Success

• Use cold butter for a flaky crust. Don’t skip the chill time!

• Simmering the maple syrup deepens its flavor and helps thicken the filling.

• Always brûlée just before serving—this keeps the sugar layer crisp, not soggy.

• Don’t overbake. The center should still have a slight jiggle.

Frequently Asked Questions (FAQ)

Q: Can I make this pie ahead of time?
A: Absolutely! The pie can be made a day or two in advance. Just add the brûlée topping right before serving.

Q: What if I don’t have a kitchen torch?
A: You can use your oven’s broiler. Watch closely and rotate the pie as needed to evenly melt and brown the sugar.

Q: Can I use homemade pumpkin puree?
A: Yes, just make sure it’s very smooth and well-drained to avoid excess moisture in the filling.

Q: Is this pie overly sweet?
A: Not at all. The maple syrup provides natural sweetness balanced by tangy sour cream and warm spices.

Q: Can I skip the crust and make it crustless?
A: You can! Butter a pie dish and pour in the filling. Bake at the same temperature, but check for doneness around 45 minutes.

Final Thoughts

This Bourbon Brûlée Pumpkin Pie is a refined, flavorful twist on a seasonal staple. With its buttery crust, smooth and spiced filling, and the dramatic crackle of brûléed sugar, it brings elegance and excitement to your dessert table. It’s the perfect fusion of classic and contemporary, and it’s sure to become a new holiday favorite.