Description
Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream: Indulge in creamy pumpkin, bourbon vanilla, and torched caramel in this decadent dessert.
Ingredients
Scale
- 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
- 1/3 cup (67g) granulated sugar or demerara sugar
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (25g) confectioners’ sugar
- 1 tablespoon bourbon (optional)
- 1 teaspoon pure vanilla extract
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.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories per serving
- Sugar: 20 grams
- Sodium: 300 mg
- Fat: 25 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 115 mg
Keywords: Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream