Bourbon Brûlée Pumpkin Pie

Here is a Bourbon Brûlée Pumpkin Pie recipe — a rich, spiced dessert with deep bourbon flavor and a brûléed sugar crust. It’s perfect for autumn holidays or anytime you want a luxurious twist on a classic pumpkin pie.

🍂 Bourbon Brûlée Pumpkin Pie Recipe

✅ Servings: 8

⏱ Prep Time: 30 minutes

⏱ Cook Time: 60–70 minutes + cooling

🌡️ Oven Temp: 375°F (190°C)

🧾 Ingredients

🥧 For the Pie Crust (or use a pre-made crust):

1¼ cups (160g) all-purpose flour
½ tsp salt
1 tbsp sugar
½ cup (1 stick / 113g) unsalted butter, cold and cubed
3–5 tbsp ice water

🎃 For the Pumpkin Filling:

1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
¾ cup packed light brown sugar
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
2 tbsp bourbon
¾ cup heavy cream
¼ cup whole milk

🔥 For the Brûlée Topping:

2–3 tbsp granulated sugar (for sprinkling and torching)

🛠️ Instructions

STEP 1: Prepare the Pie Crust

In a bowl, whisk flour, salt, and sugar.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until dough just comes together.
Form into a disk, wrap in plastic, and chill for at least 1 hour (or overnight).
Roll out on a floured surface to fit a 9-inch pie dish. Trim and crimp edges.
Chill crust in the pie dish while you make the filling (30 mins).

💡 Shortcut: Use a quality store-bought pie crust if needed.

STEP 2: Make the Pumpkin Bourbon Filling

Preheat oven to 375°F (190°C).
In a large bowl, whisk pumpkin, brown sugar, spices, and salt.
Add eggs, egg yolk, vanilla, and bourbon. Mix until smooth.
Stir in cream and milk until fully incorporated.

STEP 3: Bake the Pie

Pour filling into the chilled crust.
Place pie on a baking sheet and bake 45–55 minutes, until the center is mostly set but slightly jiggly (like custard).
If the crust is browning too quickly, tent with foil halfway through baking.
Cool on a wire rack for at least 2 hours (to room temperature). Chill if desired — best texture is after 4+ hours in the fridge.

STEP 4: Brûlée the Top

Just before serving, sprinkle an even layer (about 2–3 tbsp) of granulated sugar over the top of the pie.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let sit 2–3 minutes to harden.
- Don’t torch too long — you want glassy, golden-brown sugar, not burnt.
If you don’t have a torch, broil briefly (watch very carefully).

🔥 Note: For best brûlée texture, don’t torch the pie until just before serving — the sugar crust can soften over time in the fridge.

🍽️ Serving Suggestions

Serve chilled or at room temperature.
Optional toppings: whipped cream, a dusting of cinnamon, or candied pecans.

🔄 Make-Ahead Tips

Pie (without brûlée top) can be made 1–2 days in advance and stored chilled.
Brûlée sugar topping only when ready to serve for the best crackly texture.

🍸 Flavor Notes

Bourbon adds warmth, depth, and a subtle smokiness that complements pumpkin beautifully.
You can increase bourbon to 3 tbsp for more pronounced flavor or use spiced rum as a substitute.

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