Bourbon Brûlée Pumpkin Pie.
[This post is sponsored by ALDI! I’m working with them this holiday season to create some delish recipes starting with this Brûlée Pumpkin Pie!]
We’re talking pie today! And it’s not just ANY pumpkin pie.
It’s super special pumpkin pie. Look at that topping!
I am so excited to be partnering with ALDI this holiday season to share some delish dishes! First up, bourbon brûlée pumpkin pie.
This might be the pie to make you love pie. It’s creamy and delicious when chilled, but also somewhat light. And has a crunchy texture on top that is mind blowing. I’m living for it right now.
ALDI is so close to us – it’s, like, literally in our back yard. I can find every baking ingredient there that I need, so I used the Baker’s Corner All-Purpose Flour for the crust, and the Baker’s Corner Granulated and Brown Sugars for the filling. I also used the Baker’s Corner 100% Pure Pumpkin! I stocked up like CRAZY for the rest of my holiday baked goods too. This week I’m doing a massive cookie photoshoot and have been baking alllll weekend.
While the pie looks kind of special and fancy (um, of course it is!), it uses regular everyday ingredients. I was surprised at how easy it is!
And the pie needs no topping because the top is brûléed. YES. It is made with crunchy, crispy sugar that creates the most delicious sugar shell. It’s downright irresistible.
This is crazy because crème brûlée has never been my ride or die dessert. For so many of my friends, it’s their absolute favorite. Like last meal worthy for them.
I enjoy crème brûlée, but it wasn’t until I came across the idea of a brûléed pumpkin pie that I was SUPER into it. This is one of those desserts that I couldn’t get out of my head. I became obsessed.
It was different. It was fun. But not too crazy that my very traditional Thanksgiving meal family would complain.
I know, I know. We discuss it every single year but I love Thanksgiving to be the regular old school traditional dinner. I’d like one or two dishes that may be a bit extra, but my family won’t touch anything that isn’t a classic. So that’s the other reason I love this. It’s traditional enough with just a touch of excitement.
Embarrassingly, I almost always just buy a pumpkin pie on Thanksgiving. Mother Lovett used to make a pumpkin custard pie and it was pretty good, but it was very heavy on the spice.
I’m totally ruined now though. This pie is SO freaking good. Now on top of all the other dishes I like to make for Thanksgiving, I have to make this pumpkin pie too.
This pie is so delish that it’s not even a question. I’ve got to make it.
The good news: you can make it a day or two ahead of time and brûlée the topping right before serving.
The bad news: it may never last a day or two in your fridge because it’s impossible to stay away from. You’re going to love it.
I’ve becoming quite the pro at Mother Lovett’s pie crust. I almost went the graham or pecan route for this crust. But her regular old crust was the best option and holds the pie so nicely. I used the technique of baking it first, then brushing it lightly with egg white. This creates a barrier in between the crust and the filling so the crust won’t get soggy. When I discovered this, I was blown away.
So much of my anx-pie-ety comes from the bottom crust not being finished and getting a super soggy result. This is pie hack GOLD.
With this successful brûlée pumpkin pie under my belt now, I’m also obsessed with this idea of making mini versions too, because I could easily pack those up for my family to take home after Thanksgiving dinner.
Sounds perfect, right?
Bourbon Brûlée Pumpkin Pie
- 2 cups sifted Baker’s Corner All-purpose flour
- 1 tablespoon Baker’s Corner Granulated Sugar
- 1 teaspoons salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white lightly beaten
- 3 large eggs
- 1 15 ounce can Baker’s Corner 100% Pure Canned Pumpkin
- ¼ cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- ¾ cup Specially Selected 100% Pure Maple Syrup
- 1 cup heavy cream
- 3 tablespoons Baker’s Corner Granulated Sugar
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
- Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
- Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Once it comes out of the oven, brush it lightly with a thin layer of the egg wash. Reduce the oven temperature to 350 degrees F.
- To make the filling, whisk together the eggs, pumpkin, sour cream, vanilla extract, bourbon and spices in a large bowl.
- Heat the maple syrup in a saucepan until it’s simmering. Let the mixture simmer for 2 to 3 minutes, until it’s slightly thickened. Remove the syrup from the heat and whisk in the cream, gradually streaming it in and making sure to continue to whisk.
- Whisk the maple mixture into the pumpkin filling until combined. Pour the filling into the pie crust. Bake the pie for 55 to 60 minutes, until the center is barely jiggling and set. Remove and let the pie cool completely.
- I like to refrigerate the pie overnight before serving. Right before serving, sprinkle the Baker’s Corner Granulated Sugar on top and use a kitchen torch to melt and brûlée the sugar until it’s crystallized and golden. Serve!
Did you make this recipe?
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I appreciate you so much!
LOOK at that crystal sugar!
35 Comments on “Bourbon Brûlée Pumpkin Pie.”
Confession…. I’ve never had crème brûlée before. GAH! But of course I’ve had pumpkin pie (and loooove it), so that brûlée topping is calling me.
i didn’t have it until just a few years ago. crazy right?!
Is it hard to get pretty slices with the bruleed top? It’s so pretty! I’m dying to taste it!
it’s not!!! not as hard as i thought. a few slices get crackly from the sugar but they still slice well!
Good to know! Thanks for the quick response!
And, how far in advance can you torch the sugar? Wondering if it gets soft or weepy if the pie sits out for a few hours before serving? Thanks!
you have to torch right before! if you torch it beforehand, the sugar just melts into the pie. i refrigerate it overnight an then sprinkle with the sugar and torch, then serve!
Do you think this would work to make ahead and freeze, and then do the topping before serving ?
hmmm, i can’t say for sure because i have never froze a whole pumpkin pie. i think i would make and freeze the crust right now. defrost it and make the filling (it’s not too hard, just mix everything together!), bake, refrigerate for a day, then make the topping right before serving?
Can you broil instead of using a torch?
i wouldn’t use the broiler – it will probably end up burning the crust? i guess you could possible try to cover the crust with foil, but i still think that it will be way too hot and it will start cooking the pie again? the sugar also might not get close enough with the broiler. the torch works because you really need the flame right up on the sugar.
I have broiled sugar on a silpat, then placed it on top of pie before and that has worked great for me!
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What temp are you baking pie?
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Hi! I am wondering y we need to cook the crust beforehand if we’re cooking the pie for almost an hour? Will cooking the filling in an uncooked pie shell not work? I have used egg wash prior to filling a shell with a liquid filling to save guard the uncooked shell from becoming soggy. I will be following your directions just curious.
hi lo! i tested this with the crust uncooked and the bottom never quite cooked through. i found that cooking the crust a bit before really helped! maybe it’s because the filling is quite heavy?
Also, how much of the bakers corner pure cane sugar do we sprinkle on top? The directions don’t cane sugar it listed. Are you using granulated sugar on top of the pie? Or did u mean 3 TBL spoons of the Bakers corner pure cane sugar for on top? thanks!
yes! the 3 tablespoons are for the sprinkle on top!
l love this twist on a classic!
Cute idea. I saw a similar recipe by Claire Saffitz (Brûléed Bourbon-Maple Pumpkin Pie) of Bon Appétit who is just the cutest and I’m super glad that the trend of brûlée-ing pies is catching on because it’s so unique. Although I think prefer her recipie because the inclusion of legitimate vanilla bean makes all the difference in the world :) i think if you tried it you’d definitely see what I was talking about because y’alls recipies are just so darn similar
Xoxo hope you’re having a good holiday
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Do you think it matters if I use light maple syrup instead?
i don’t! i think that should still work
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Looks perfect for Thanksgiving. Have you tried adding pecans to the top then torching the sugar over them?