Description
A rich, caramelized-topped pumpkin pie that blends cozy autumn spices with a hint of bourbon, perfect for fall gatherings.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 8 tbsp cold butter, cubed
- 2–3 tbsp cold water
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup heavy cream
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- Granulated sugar for topping
Instructions
- Prepare the crust: Mix flour, salt, butter, and water until dough forms. Roll into a circle and place in pie dish. Chill for 30 minutes.
- Blind bake the crust: Line with parchment, add weights, and bake at 350°F (175°C) for 12–15 minutes.
- Warm the pumpkin and spices: In a saucepan, warm pumpkin puree, brown sugar, granulated sugar, and spices for 2–3 minutes.
- Combine wet ingredients off heat: Whisk in eggs, cream, bourbon, and vanilla until smooth.
- Bake the pie: Pour filling into crust and bake at 350°F (175°C) for 50–60 minutes until edges are set and center jiggles slightly.
- Chill: Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Brûlée the top: Sprinkle sugar over cold pie and caramelize with a torch or broiler for 2–5 minutes.
- Serve: Let topping cool, slice, and enjoy with whipped cream or toasted pecans.
Notes
Try using a broiler if you don’t have a culinary torch. Ensure the pie is fully chilled before torched.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg