Description
This Tasty Pumpkin Pie Brulee with Bourbon Vanilla is a decadent autumn-inspired dessert that combines the rich flavors of pumpkin and warm spices with a crisp caramelized sugar topping. Perfectly baked with a buttery pie crust and infused with vanilla and bourbon, this pie offers a smooth, creamy texture complemented by a satisfying brûlée finish.
Ingredients
Pie Crust
- 1 package (2 rounds) pie crust
- Granulated sugar, amount as needed for crust coating (approximately 1 tablespoon)
- Ground cinnamon, about 1 teaspoon
- 1 egg (for binding)
- Water, 1 tablespoon (mixed with egg)
Pie Filling
- 1 can (15 ounces) pumpkin puree
- 1 tablespoon pumpkin spice mix
- 1 teaspoon grated orange peel (implied from instruction)
- 1/4 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs
Brûlée Topping
- 1/2 cup granulated sugar (for caramelizing)
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla paste
- 1/2 teaspoon bourbon
- Fresh grated nutmeg, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin pie.
- Prepare Pie Crust: In a mixing bowl, combine the pie crust with granulated sugar and ground cinnamon. Mix an egg with water and use this mixture to bind the crust ingredients together. Press the crust evenly into a baking dish to create the pie base.
- Make Filling: In a blender or mixing bowl, blend together the pumpkin puree, pumpkin spice mix, grated orange peel, salt, sweetened condensed milk, and eggs. Blend until the mixture is smooth and well combined. Pour this filling mixture into the prepared pie crust.
- Bake the Pie: Bake the pie in the preheated oven for about 40 minutes, or until the filling is set and firm to the touch. Once baked, allow the pie to cool completely before proceeding to the next step.
- Prepare Brûlée Topping: In a bowl, whisk together the heavy cream, powdered sugar, vanilla paste, and bourbon until smooth. Pour this creamy mixture evenly over the cooled pie surface.
- Caramelize Sugar: Sprinkle the 1/2 cup of granulated sugar evenly on top of the cream layer. Use a kitchen torch to caramelize the sugar until it becomes a golden brown, crisp brûlée crust.
- Garnish and Serve: Garnish the finished pie with fresh grated nutmeg for an aromatic touch. Slice and serve to enjoy this delicious seasonal dessert.
Notes
- Ensure the pie is completely cooled before adding the brûlée topping to prevent melting.
- If you don’t have a kitchen torch, you can briefly broil the sugar topping in the oven, watching carefully to avoid burning.
- You can substitute bourbon with a teaspoon of vanilla extract if preferred.
- Adding fresh grated orange peel enhances the pie’s flavor; make sure to use organic oranges to avoid pesticides.
- Store leftover pie covered in the refrigerator and consume within 3 days for best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
