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Bourbon Pumpkin Pie with Maple Brûlée Topping

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This easy bourbon pumpkin pie features a silky pumpkin filling spiked with bourbon and topped with a crisp maple brûlée layer. It’s a crowd-pleasing holiday dessert that’s quick to prepare and perfect for Thanksgiving, Christmas, or any cozy autumn gathering.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade, chilled)
  • 1 3/4 cups pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup heavy cream (or half-and-half)
  • 2/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tablespoons bourbon
  • 1 tablespoon pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons pure maple syrup (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • Whipped cream (optional garnish)
  • Toasted pecans (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the chilled pie crust into a 9-inch pie pan. Trim and crimp edges as desired. Set the pan on a baking sheet.
  2. In a large mixing bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla until smooth and glossy (about 2 minutes).
  3. Add heavy cream, bourbon, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until well combined and silky. Use a hand mixer for extra creaminess if desired.
  4. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a rubber spatula. Filling should reach just below the rim.
  5. Bake on the center rack for 45-55 minutes. The pie is done when edges are set but the center jiggles slightly. If crust browns too quickly, cover edges with foil or a pie shield.
  6. Remove pie from oven and let cool on a wire rack for at least 2 hours to set.
  7. Once cool, drizzle maple syrup evenly over the top. Sprinkle granulated sugar over the syrup.
  8. Using a kitchen torch, gently caramelize the sugar until it bubbles and turns golden brown. Alternatively, use the broiler for 1-2 minutes, watching closely.
  9. Allow brûlée topping to cool and set for 5-10 minutes. Slice with a sharp knife, wiping blade between cuts for clean pieces.
  10. Serve with whipped cream or toasted pecans, if desired.

Notes

Blind bake the crust for 10 minutes for extra crispiness. Bake the pie a day ahead and brûlée before serving for best texture. For gluten-free, use a GF pie crust; for dairy-free, swap heavy cream for coconut milk. Don’t overbake—pie is done when center is just set. Use a kitchen torch for best brûlée results, or broil carefully. Dip knife in hot water and wipe between slices for clean cuts.

Nutrition

Keywords: bourbon pumpkin pie, maple brûlée, holiday dessert, Thanksgiving pie, easy pumpkin pie, autumn baking, bourbon dessert, maple topping, creamy pumpkin pie

Find it online: https://norasfoods.com/bourbon-pumpkin-pie-recipe-easy-maple-br-u-l-e-e-topping-for-holidays/