Bourbon Brûlée Pumpkin Pie
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!
- 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!
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg