Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

The crackling, caramelized sugar top gives way to a silky, spiced pumpkin custard that dances on your taste buds in this elevated Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. This sophisticated dessert combines the nostalgic comfort of traditional pumpkin pie with the elegant touch of crème brûlée, creating an unforgettable finale for your holiday table or special gathering. The contrast between the brittle caramelized topping and the smooth, velvety filling creates a textural masterpiece that will impress even the most discerning dessert connoisseurs. You’ll learn how to achieve the perfect custard consistency and create that signature crackable sugar crust that makes this dessert so memorable.

Why You’ll Love This Recipe

This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream transforms the familiar into something extraordinary. The warm autumn spices infused into the creamy pumpkin custard create a comforting base, while the caramelized sugar crust adds a sophisticated crunch that elevates each bite. What makes this dessert truly special is the interplay between textures – the satisfying crack of the brûléed topping giving way to the luscious, velvety pumpkin filling beneath.

The bourbon-infused whipped cream adds a luxurious dimension with its subtle warmth and vanilla notes, perfectly complementing the spiced pumpkin. This dessert strikes the perfect balance between rustic comfort and elegant presentation. Despite its impressive appearance, the recipe is surprisingly approachable, requiring no specialized equipment beyond a kitchen torch (though your oven broiler works in a pinch). The make-ahead friendly nature of this dessert makes it perfect for entertaining, allowing you to focus on your guests rather than last-minute preparations.

Ingredients

For the Pumpkin Custard:

• 1 prepared 9-inch pie crust (homemade or store-bought)
• 15 oz (425g) pure pumpkin purée (not pumpkin pie filling)
• 3/4 cup (150g) granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 1/4 cups (300ml) heavy cream
• 1/4 cup (60ml) whole milk
• 1 teaspoon pure vanilla extract

For the Brûlée Topping:

• 1/3 cup (67g) granulated sugar or demerara sugar

For the Bourbon Vanilla Whipped Cream:

• 1 cup (240ml) heavy cream, cold
• 2 tablespoons (25g) confectioners’ sugar
• 1 tablespoon bourbon (optional)
• 1 teaspoon pure vanilla extract

The key to this Pumpkin Pie Brûlée is using pure pumpkin purée rather than pre-sweetened pie filling, allowing you to control the sweetness and spice levels. Fresh, high-quality heavy cream creates the richest custard and whipped topping, while real vanilla extract and quality bourbon provide depth of flavor.

Pro Tips

Perfect Custard Consistency
The secret to achieving the ideal silky-smooth custard texture in your Pumpkin Pie Brûlée lies in proper baking. Use a water bath (bain-marie) by placing your pie dish inside a larger roasting pan filled with hot water halfway up the sides of the pie dish. This gentle, even heat prevents the custard from curdling or cracking. Always bake until the center is just set but still slightly jiggly – it should wobble like gelatin when gently shaken. Overbaking will result in a grainy texture rather than the silken finish we’re aiming for.

Achieving the Perfect Brûlée
For that signature crackable sugar crust, ensure your pie is completely cooled and preferably chilled for at least 2 hours before brûléeing. Apply an even, thin layer of granulated or demerara sugar – too thick and it won’t caramelize properly; too thin and you’ll burn the custard beneath. Hold your kitchen torch about 2 inches from the surface, moving constantly in small circles until the sugar bubbles and turns amber. Allow the caramelized sugar to cool and harden for 3-5 minutes before serving for that perfect crack.

Bourbon Vanilla Whipped Cream Mastery
For the most stable and flavorful whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping. Start beating on medium speed until soft peaks form, then add your confectioners’ sugar, bourbon, and vanilla. Continue beating just until medium peaks form – overbeating will create butter. For maximum flavor infusion, prepare the whipped cream a few hours ahead and refrigerate, allowing the bourbon and vanilla to fully develop their complex notes.

Instructions

Step 1: Prepare the Pie Crust
Begin by blind baking your pie crust to ensure a crisp base that won’t get soggy from the custard filling. Line your 9-inch pie dish with the crust, trim and crimp the edges, then refrigerate for 30 minutes. Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool while preparing the filling.

Step 2: Create the Pumpkin Custard
Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together the pumpkin purée, granulated sugar, pumpkin pie spice, and salt until well combined. In a separate bowl, lightly beat the eggs, then whisk in the heavy cream, milk, and vanilla extract. Gradually incorporate the egg mixture into the pumpkin mixture, whisking gently until completely smooth. Pour this velvety filling into your par-baked crust.

Step 3: Bake to Perfection
Place your filled pie dish in a larger roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the sides of the pie dish. This water bath ensures gentle, even heating. Bake for 45-55 minutes until the edges are set but the center still has a slight wobble when gently shaken. The internal temperature should reach 175°F (79°C). Carefully remove from the water bath and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

Step 4: Create the Brûlée Topping
Just before serving, blot any condensation from the chilled pie’s surface with a paper towel. Sprinkle an even, thin layer of granulated sugar over the entire surface. Using a kitchen torch, melt and caramelize the sugar by moving the flame continuously across the surface until it bubbles and turns a deep amber color. Allow the caramelized sugar to cool and harden for 3-5 minutes before slicing.

Step 5: Prepare the Bourbon Vanilla Whipped Cream
In a chilled mixing bowl, beat the cold heavy cream on medium speed until it begins to thicken. Add the confectioners’ sugar, bourbon, and vanilla extract, then continue beating until medium peaks form – soft enough to dollop but firm enough to hold their shape. Serve generous dollops alongside your Pumpkin Pie Brûlée slices, or transfer to a piping bag fitted with a star tip for a more elegant presentation.

Variations

Maple Pecan Pumpkin Pie Brûlée
Replace the granulated sugar in the custard with pure maple syrup (reduce to 1/2 cup/120ml) for a deeper, more complex sweetness. Add 1/2 cup toasted, chopped pecans to the bottom of the par-baked crust before adding the filling. For the brûlée topping, consider using maple sugar instead of granulated sugar for an enhanced maple flavor. This variation highlights autumn’s finest flavors while adding a delightful textural contrast with the crunchy pecans.

Coconut Pumpkin Pie Brûlée (Dairy-Free)
Create a dairy-free version by substituting the heavy cream and milk with full-fat coconut milk (use the same total amount). Add 2 tablespoons of coconut cream to the filling and 1/4 teaspoon of coconut extract for a subtle tropical note that pairs surprisingly well with pumpkin. For the whipped topping, use chilled coconut cream whipped with powdered sugar and vanilla. The coconut adds a creamy richness that perfectly complements the warm spices in this Pumpkin Pie Brûlée variation.

Chai-Spiced Pumpkin Pie Brûlée
Replace the traditional pumpkin pie spice with a homemade chai blend: 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground black pepper. This creates a more complex, slightly spicier profile inspired by Indian chai tea. For the whipped cream, infuse the cold cream with a chai tea bag for 2 hours before whipping, replacing the bourbon with 1/2 teaspoon of ground cardamom for a cohesive flavor profile.

Storage and Serving

Storage Instructions
Your Pumpkin Pie Brûlée can be prepared up to two days ahead, but add the caramelized sugar top just before serving for the best texture contrast. Store the pie, covered loosely with plastic wrap, in the refrigerator for up to 4 days. The bourbon vanilla whipped cream can be prepared up to 24 hours in advance and refrigerated in an airtight container, though you may need to whisk it briefly before serving to restore its fluffy texture.

Perfect Serving Suggestions
For an elegant presentation, serve slices of Pumpkin Pie Brûlée on chilled dessert plates with a generous dollop of the bourbon vanilla whipped cream artfully placed alongside. Garnish with a light dusting of ground cinnamon, a small cinnamon stick, or a few crystallized ginger pieces for visual appeal and complementary flavor.

Create a dessert flight by serving small slices alongside other complementary desserts like gingerbread cookies or candied pecans. For dinner parties, add a drizzle of bourbon caramel sauce around the plate and a sprig of fresh mint for a restaurant-worthy finish. Pair with a small glass of aged bourbon, spiced rum, or hot coffee with a splash of cream for a truly indulgent experience.

FAQs

Can I make this pumpkin brûlée ahead of time?
Yes! The pumpkin custard portion can be made up to 2 days ahead and stored in the refrigerator. However, for the best texture contrast, add the caramelized sugar topping just before serving. The sugar crust will begin to soften after about 2 hours.

What if I don’t have a kitchen torch?
You can use your oven’s broiler instead. Place the thoroughly chilled pie on the highest rack position, about 3-4 inches from the heat source. Broil for 1-3 minutes, watching constantly to prevent burning. The results won’t be quite as controlled as with a torch, but will still create a delicious caramelized top.

Can I use homemade pumpkin purée?
Absolutely! Homemade pumpkin purée works beautifully in this Pumpkin Pie Brûlée. Just ensure it’s well-drained to prevent a watery custard. For best results, place your homemade purée in a fine-mesh sieve lined with cheesecloth for a few hours to remove excess moisture.

Is there a non-alcoholic substitute for the bourbon?
Yes, you can omit the bourbon entirely and add an extra 1/2 teaspoon of vanilla extract, or replace it with 1 tablespoon of maple syrup for depth of flavor. Bourbon extract (about 1/2 teaspoon) also provides the flavor without the alcohol.

Why did my custard crack during baking?
Cracks usually indicate that the pie was overbaked or baked at too high a temperature. Always use a water bath as described in the instructions and look for a slight jiggle in the center when done. The internal temperature should be around 175°F (79°C) when fully baked.

Conclusion

This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is comfort food at its finest — a sophisticated twist on a beloved classic that bridges the gap between homey tradition and elegant indulgence. The contrast between the crackling caramelized top and the velvety spiced pumpkin custard creates a sensory experience that’s utterly irresistible, while the bourbon-infused whipped cream adds a luxurious finishing touch. It’s the kind of dessert that transforms ordinary gatherings into memorable occasions and makes holiday meals truly special. Whether you’re looking to impress guests or simply treat yourself to something extraordinary, this elevated pumpkin dessert delivers on both flavor and presentation.

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