Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

Introduction

Experience a delightful twist on a classic favorite with this Pumpkin Pie Brûlée topped with Bourbon Vanilla Whipped Cream. The crisp caramelized sugar topping adds a satisfying crunch to the smooth, spiced pumpkin filling. Perfect for impressing guests or enjoying a cozy fall dessert at home.

Ingredients

• 1 package (2 circles) pie dough
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 egg
• 1 tablespoon water
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon orange zest
• 1/2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1/2 cup granulated sugar (for brûlée topping)
• 1/2 cup heavy cream
• 2 teaspoons confectioners sugar
• 1/2 teaspoon vanilla bean paste
• 1/2 teaspoon bourbon
• Fresh grated nutmeg, orange zest, and small mint leaves for garnish

Instructions

1. Step 1: In a small bowl, mix together 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Whisk the egg with water to make an egg wash and set aside.
2. Step 2: Press one circle of pie dough into a pie plate, gently fluting the edges. Using decorative cutters, cut out at least 35 leaf shapes. Brush each leaf with egg wash, sprinkle with cinnamon sugar, then brush the backs with egg wash and place along the pie crust edge. Prop some leaves with small foil balls to create a 3D effect. Dock the bottom of the crust with a fork and freeze while preparing the filling.
3. Step 3: Preheat oven to 425°F (220°C). In a microwave-safe bowl, mix pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave for 1 minute to meld flavors, then cool.
4. Step 4: Whisk in sweetened condensed milk and eggs until fully combined. Pour filling into chilled pie shell. Bake for 15 minutes at 425°F.
5. Step 5: Reduce oven temperature to 350°F (175°C) and bake for another 35–40 minutes until the filling is set but still slightly jiggly in the center. Shield crust edges with foil in the last 10 minutes if needed to prevent burning. Cool for 20 minutes, then refrigerate for at least 2 hours.
6. Step 6: For the brûlée topping, preheat oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Spread granulated sugar evenly in a thin layer and bake 12–15 minutes until lightly golden, watching closely to avoid burning.
7. Step 7: Cool caramel completely, then break into shards and process in a food processor until finely ground into caramel sugar.
8. Step 8: Whip heavy cream by hand or with a mixer until it begins to thicken. Add confectioners sugar, then whip to soft peaks. Fold in vanilla bean paste and bourbon gently until incorporated.
9. Step 9: Just before serving, sprinkle a thin layer of caramel sugar on the pie surface. Use a kitchen torch or broiler (shield crust with foil) to caramelize the sugar until glossy and crisp. Avoid a thick layer to ensure easy slicing.
10. Step 10: Top with bourbon vanilla whipped cream, and garnish with fresh grated nutmeg, orange zest, and mint leaves. Serve immediately.

Tips & Variations

• Use silicone pie crust shields or foil strips to protect decorative leaves from browning too much.
• For a non-alcoholic version, omit bourbon and add a little extra vanilla extract to the whipped cream.
• Try garnishing with toasted pecans or a drizzle of maple syrup for added texture and flavor.
• Cut leaves from extra pie dough ahead of time and freeze to save prep time on baking day.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Keep the brûlée topping and whipped cream separate if possible to maintain freshness. Reheat the pie briefly in a low oven to soften if desired, but avoid reheating the whipped cream. Prepare the caramel brûlée topping just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie dough for this recipe?

Yes, homemade pie dough works beautifully. Just make sure it is well-chilled before rolling out and cutting your decorative leaves.

How do I prevent the caramelized sugar from becoming sticky?

Ensure the caramel shards cool completely before processing, and apply the caramel layer sparingly before torching or broiling. A thin, even coating results in a crisp brûlée top that slices easily without stickiness.

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

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★★★★★

4.4 from 102 reviews

This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a festive twist on the classic pumpkin pie. Featuring a flaky pie crust adorned with cinnamon-sugar leaves, a smooth spiced pumpkin filling, and a crisp caramelized brûlée topping, it’s finished with a rich bourbon vanilla whipped cream and garnished with fresh nutmeg, orange zest, and mint. Perfect for holiday gatherings or fall celebrations, this recipe combines comforting flavors with elegant presentation.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Dough and Decorations

• 1 package (2 circles) pie dough
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)
• Aluminum foil balls (for propping leaves)

Filling

• 1 (15 ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon orange zest
• 1/2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs

Brûlée Topping

• 1/2 cup granulated sugar

Bourbon Vanilla Whipped Cream

• 1/2 cup heavy cream
• 2 teaspoons confectioners sugar
• 1/2 teaspoon vanilla bean paste
• 1/2 teaspoon bourbon

Garnishes

• Fresh grated nutmeg
• Orange zest
• Small mint leaves

Instructions

1. Prepare Cinnamon Sugar and Egg Wash: In a small bowl, combine 1/4 cup sugar with 1/2 teaspoon cinnamon. In another bowl, whisk together 1 egg and 1 tablespoon water to create an egg wash. Set both aside.
2. Prepare Pie Crust: Roll out one circle of the pie dough into a pie plate, gently pressing it into the corners. Flute the edges to form a decorative border. Using decorative leaf cutters, cut out at least 35 leaves from the remaining dough. Brush each leaf lightly with egg wash, sprinkle with cinnamon sugar, then brush the backs with egg wash. Attach the leaves around the edge of the pie crust to create a 3D effect, using small balls of aluminum foil to prop them up if needed. Dock the bottom of the pie shell with a fork to prevent bubbling. Freeze the prepared crust while you make the filling. Preheat the oven to 425°F.
3. Make Filling: In a large microwave-safe bowl, mix together the pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave on high for 1 minute to help meld the flavors and reduce any canned taste. Let cool slightly. Then whisk in the sweetened condensed milk and 2 eggs until fully combined.
4. Bake Pie: Pour the filling into the chilled pie shell. Bake at 425°F for 15 minutes. Reduce the temperature to 350°F and bake for an additional 35-40 minutes until the filling is just set but still slightly jiggly in the center. If the leaves begin to brown too much, shield them with foil for the last 10 minutes of baking. Cool the pie for 20 minutes on a wire rack, then refrigerate for at least 2 hours to chill completely.
5. Prepare Brûlée Topping: Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Spread 1/2 cup granulated sugar evenly in a thin layer on the baking sheet. Bake for 12-15 minutes, watching carefully after 12 minutes to prevent burning, until the sugar is lightly golden—slightly lighter than desired final color. Remove from oven and let cool completely until hardened. Break the cooled caramel into shards and pulse in a food processor until finely ground into caramel sugar.
6. Make Bourbon Vanilla Whipped Cream: Using a whisk or stand mixer, whip 1/2 cup heavy cream until it begins to thicken. Add 2 teaspoons confectioners sugar and continue whipping until soft peaks form. Fold in 1/2 teaspoon vanilla bean paste and 1/2 teaspoon bourbon gently until combined.
7. Assemble and Serve: Just before serving, sprinkle a thin, even layer of the caramel sugar over the chilled pie’s surface. Using a kitchen torch or the broiler, caramelize the sugar until fully melted and crisp. If using the broiler, shield the pie crust edges with foil to prevent burning. Be careful to keep the sugar layer thin so the pie can be sliced easily. Top with a generous dollop of bourbon vanilla whipped cream. Garnish with fresh grated nutmeg, a little orange zest, and small mint leaves. Serve immediately.

Notes

• Use aluminum foil balls to prop up pie dough leaves for a three-dimensional effect while baking.
• Dock pie crust bottom to prevent bubbling during baking.
• Chill the pie for at least 2 hours before adding brûlée topping for best results.
• Watch the caramel sugar closely while baking to avoid burning.
• If using a broiler to caramelize sugar, shield pie crust edges with foil to avoid scorching.
• Apply a thin layer of caramel sugar on top; a thick layer may prevent easy slicing.
• Freshly grated nutmeg and orange zest elevate the aroma and flavor of the finished pie.

Keywords: pumpkin pie, brûlée, bourbon whipped cream, pumpkin dessert, autumn dessert, holiday pie, flaky pie crust, caramelized sugar topping