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Bourbon Pumpkin Pie: Easy Holiday Dessert Recipe

Bourbon Brûlée Pumpkin Pie

A rich, velvety pumpkin pie infused with bourbon, maple syrup, and warm spices — finished with a caramelized brûlée sugar crust for a stunning holiday dessert.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Holiday
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, sifted
  • 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 pieces 1 1/2 sticks
  • 1 egg white lightly beaten (for egg wash)
  • 3 large eggs
  • 15 oz canned 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)

Method
 

  1. Prepare the crust: In a food processor, pulse the flour, sugar, and salt. Whisk the egg, vinegar, and cold water together. Add cold butter to the processor and pulse until coarse crumbs form. Gradually add the egg mixture while pulsing until the dough begins to come together.
  2. Chill: Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  3. Roll out: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp the edges.
  4. Blind bake: Line with parchment and add pie weights. Bake 15 minutes, remove, brush with egg white, then lower oven to 350°F (175°C).
  5. Make the filling: Whisk eggs, pumpkin, sour cream, bourbon, vanilla, cinnamon, salt, ginger, nutmeg, cardamom, and allspice in a large bowl.
  6. Prepare maple cream: Simmer maple syrup for 2–3 minutes. Remove from heat and slowly whisk in heavy cream.
  7. Combine: Whisk maple cream into pumpkin filling, then pour into baked crust.
  8. Bake: Bake at 350°F for 55–60 minutes until the center is set but slightly jiggly. Cool completely.
  9. Chill: Refrigerate overnight to set.
  10. Brûlée topping: Sprinkle granulated sugar over the top and torch until caramelized and crisp.
  11. Serve: Slice and serve chilled or lightly warmed.

Notes

For a deeper caramel flavor, use dark maple syrup. The brûlée topping is best caramelized just before serving.