Description
A rich and creamy pumpkin pie with a twist of bourbon, topped with a caramelized sugar crust, perfect for autumn gatherings.
Ingredients
Scale
- 1 package of pre-made pie crust
- 1 can (15 oz) of pure pumpkin puree
- 1 cup of heavy cream
- 3/4 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 3 large eggs
- 1/4 cup of bourbon
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
Instructions
- Preheat your oven to 425°F (220°C).
- Fit the pie crust into a 9-inch pie plate and crimp the edges.
- Combine the pumpkin puree, heavy cream, brown sugar, and granulated sugar in a mixing bowl and whisk until smooth.
- Add the eggs, bourbon, vanilla extract, cinnamon, ginger, nutmeg, and salt, whisking until combined.
- Pour the pumpkin mixture into the prepared pie crust, filling it nearly to the top.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 30 to 35 minutes.
- Cool the pie at room temperature for at least an hour, then refrigerate before adding the brûlée topping.
- Sprinkle granulated sugar over the cooled pie and use a kitchen torch to caramelize until golden brown.
Notes
Optional: Add a sprinkle of ground cloves or use maple syrup instead of some brown sugar for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg