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Bourbon Brûlée Pumpkin Pie with Maple and Warm Spices

Elevate your holiday dessert table with this rich, creamy pumpkin pie infused with maple syrup, warm spices, and a splash of bourbon, all finished with a crackling, caramelized brûlée sugar topping.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert, Holiday Dessert
Cuisine: American, Holiday
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pie crust store-bought or homemade
  • 1 egg white lightly beaten, for brushing
Filling
  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1/2 cup dark brown sugar packed
  • 1/4 cup pure maple syrup
  • 1/4 cup bourbon good quality
  • 1 cup heavy cream room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon fine sea salt
Brûlée Topping
  • 4 tablespoons granulated sugar superfine preferred

Equipment

  • 9-inch pie dish
  • Kitchen blowtorch
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Place pie dough in a 9-inch dish, chill for 15 minutes, then line with parchment and pie weights. Blind bake for 15 minutes.
  2. Remove weights, brush crust with egg white, and bake 5 more minutes. Reduce oven temperature to 325°F (165°C).
  3. In a large bowl, whisk eggs, brown sugar, and maple syrup. Add pumpkin puree, bourbon, vanilla, and all spices. Whisk until smooth.
  4. Gently whisk in the heavy cream until just combined, avoiding incorporating too much air.
  5. Pour the filling into the partially baked crust. Bake at 325°F for 50-60 minutes, until the edges are set but the center still jiggles slightly.
  6. Cool the pie completely on a wire rack, then chill in the refrigerator for at least 4 hours, preferably overnight.
  7. Right before serving, dab any moisture off the top of the cold pie. Sprinkle an even layer of granulated sugar over the surface.
  8. Use a kitchen torch to melt and caramelize the sugar until deep amber. Let sit for 3-5 minutes to harden before slicing.

Notes

Store leftovers in the refrigerator for up to 3 days. The sugar crust will liquefy in the fridge, so only torch what you plan to eat immediately.