Description
A deliciously rich and creamy pumpkin pie infused with bourbon and topped with a brûlée sugar crust, perfect for fall celebrations.
Ingredients
Scale
- Crust
- 2 cups sifted all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter, cut into pieces (12 tablespoons)
- 1 egg white, lightly beaten (for egg wash)
- Filling
- 3 large eggs
- 1 (15 ounce) can 100% pure canned pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup pure maple syrup
- 1 cup heavy cream
- 3 tablespoons granulated sugar (for brûlée topping)
Instructions
- Pulse sifted flour, sugar, and salt in a food processor.
- Whisk together egg, white vinegar, and ice cold water.
- Add cold butter to flour mixture and pulse until coarse crumbs form.
- Gradually add egg mixture while pulsing until dough just comes together.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat oven to 375°F. Roll dough on lightly floured surface into a 12-inch circle.
- Transfer to a 9-inch pie plate, trim edges, and crimp decoratively.
- Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes until lightly golden.
- Remove weights and parchment, brush crust with egg white. Lower oven to 350°F.
- Whisk eggs, canned pumpkin, sour cream, vanilla, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth.
- Heat maple syrup to a simmer for 2-3 minutes until slightly thickened. Remove from heat and slowly whisk in heavy cream until smooth.
- Whisk warmed maple cream into pumpkin mixture.
- Pour into pre-baked crust and bake at 350°F for 55-60 minutes until center is set but slightly jiggly.
- Cool to room temperature.
- Refrigerate pie overnight to set flavors.
- Before serving, evenly sprinkle granulated sugar on top and caramelize with a kitchen torch until golden and crisp.
- Slice and serve chilled or slightly warmed for a rich fall dessert.
Notes
- Make sure all ingredients are at room temperature for best results.
- The pie tastes even better after a day in the fridge as the flavors meld.
- You can substitute bourbon with that matches your preferences if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg