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Delicious Pumpkin Pie Brulee with Bourbon Vanilla served in a ramekin.

Pumpkin Pie Brulee with Bourbon Vanilla

A decadent twist on classic pumpkin pie, featuring a creamy, spiced pumpkin filling infused with bourbon vanilla, topped with a crisp, caramelized sugar crust.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Pie Filling
  • 1 can Pumpkin Puree 15 oz
  • 1 cup Heavy Cream
  • 1/2 cup Brown Sugar packed
  • 2 large Eggs
  • 2 tbsp Bourbon
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 (9-inch) Pecan Pie Crust unbaked
Brulee Topping
  • 1/4 cup Granulated Sugar

Equipment

  • Large Bowl
  • Whisk
  • Pie Dish
  • Saucepan
  • Oven
  • Brulee Torch
  • Baking Sheet

Method
 

Prepare the Pumpkin Filling
  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, bourbon, vanilla extract, pumpkin pie spice, and salt until smooth.
  2. Pour the pumpkin mixture into the unbaked pie crust, then place it on a baking sheet.
  3. Bake for 50-60 minutes until the center is almost set. Cool completely on a wire rack or chill in the refrigerator until firm.
Brulee and Serve
  1. Just before serving, sprinkle an even layer of granulated sugar over the cooled pumpkin pie.
  2. Using a brulee torch, caramelize the sugar until a crisp, golden-brown crust forms. Alternatively, use a hot broiler, watching closely.
  3. Allow the brulee topping to harden for a few minutes before slicing and serving.

Notes

For an extra rich flavor, toast the pecans before adding to the crust. If you do not have a brulee torch, you can place the sugar-topped pies under a hot broiler for a minute or two, watching carefully to prevent burning.