Print

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/pumpkin-pie-brulee-with-bourbon-vanilla-whipped-cream-recipe/