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.

It’s DREAMY.

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

Yield: 1 pie

Total Time: 2 hours hrs

This brûlée pumpkin pie is the best of both worlds in pumpkin desserts! A delicious flaky crust, a creamy pumpkin filling and a crunchy, crispy topping - brûléed sugar right before serving. It's a whole new way to serve pumpkin pie!

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Ingredients

crust

• 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

filling

• 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

Instructions 

crust

• 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.

filling

• 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!

Notes

filling lightly adapted from bon appetit

Course: Dessert

Cuisine: American

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I appreciate you so much!

LOOK at that crystal sugar!