Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Elevate your holiday dessert table with this stunning Pumpkin Pie Brûlée, topped with shards of caramelized sugar and accompanied by a rich bourbon vanilla whipped cream. This decadent twist on a classic pumpkin pie will impress your guests with its perfect balance of spice, sweetness, and a delightful crunch. The added touch of bourbon and vanilla in the whipped cream adds depth and elegance, making this a standout dish for any celebration.

Ingredients:

Classic Pumpkin Pie:

• 1 package (2 circles) pie dough
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 egg
• 1 tablespoon water
• 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

Garnish:

• Freshly grated nutmeg
• Orange zest
• Small mint leaves

Directions:

Prepare the Dough:

1. In a small bowl, mix the sugar and cinnamon together and set aside.
2. In another bowl, whisk the egg and water to create an egg wash.
3. Roll out one circle of pie dough and press it gently into a pie plate. Flute the edges for a decorative look.
4. From the second circle of dough, cut out 35 leaf shapes using decorative cutters. Brush the leaves with the egg wash and sprinkle them with cinnamon sugar.
5. Attach the leaves to the edge of the pie crust, using egg wash on the backs of the leaves to help them adhere. To maintain their shape, use small balls of aluminum foil to support them during baking.
6. Dock the pie shell with a fork and freeze while preparing the filling.

Prepare the Filling:

1. Preheat the oven to 425°F (220°C).
2. In a large microwave-safe bowl, combine the pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave the mixture for 1 minute to blend the flavors and reduce the canned taste.
3. Let the mixture cool slightly, then whisk in the sweetened condensed milk and eggs until the filling is smooth.
4. Pour the filling into the chilled pie shell and bake at 425°F for 15 minutes. Lower the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes until the center is set but slightly jiggly.
5. Cool the pie for 20 minutes before refrigerating it for at least 2 hours.

Prepare the Brûlée Topping:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
2. Spread the sugar in a thin, even layer on the baking sheet. Bake for 12-15 minutes, watching closely after 12 minutes to avoid burning.
3. Remove the sugar when it reaches a shade lighter than desired. Allow it to cool completely before breaking it into shards and processing it in a food processor until fine.

Make the Whipped Cream:

1. In a mixing bowl, whip the heavy cream until it thickens slightly. Gradually add the confectioners sugar and continue whipping until soft peaks form.
2. Fold in the vanilla bean paste and bourbon gently until just combined.

Assemble the Pie:

1. Just before serving, sprinkle a thin layer of the prepared caramelized sugar over the top of the chilled pumpkin pie.
2. Use a kitchen torch to melt and caramelize the sugar until it becomes golden and crisp. If using a broiler, protect the edges of the pie crust with aluminum foil to prevent burning.
3. Top each slice with a dollop of bourbon vanilla whipped cream, a light sprinkle of freshly grated nutmeg, orange zest, and a few small mint leaves.

Recipe Details:

• Prep Time: 30 minutes
• Cooking Time: 50 minutes
• Total Time: 3 hours (including chilling)
• Calories: 450 kcal per slice
• Servings: 8 servings

This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream will add an extra touch of sophistication to any holiday gathering. The balance of smooth pumpkin filling, crunchy caramelized sugar, and aromatic whipped cream makes this dessert truly unforgettable. Serve it with coffee or your favorite after-dinner drink for a perfect festive finish.

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

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• Author: Dulcia
• Total Time: 3 hours (including chilling)
• Yield: 8 1x

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Description

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is an indulgent twist on the classic pumpkin pie. The warm spiced filling is enhanced by a crisp, caramelized sugar topping that adds the perfect crunch to each bite. Paired with rich, fluffy whipped cream infused with bourbon and vanilla bean, this dessert is a delightful blend of flavors and textures.

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Ingredients

Scale 1x2x3x

Classic Pumpkin Pie:
1 package (2 circles) pie dough
1/4 cup sugar
1/2 teaspoon cinnamon
1 egg
1 tablespoon water
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
Garnish:
Freshly grated nutmeg
Orange zest
Small mint leaves

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Instructions

Prepare the Dough:
Mix the sugar and cinnamon in a small bowl and set aside. In another bowl, whisk together the egg and water to make an egg wash.
Roll out 1 circle of pie dough into a pie plate, pressing gently into the corners. Flute the edges. Using decorative cutters, cut out 35 leaf shapes from the remaining dough. Brush the leaves with egg wash and sprinkle with cinnamon sugar. Attach the leaves to the pie crust, brushing the backs with egg wash, and arrange them along the edges. Use aluminum foil balls to support the leaves and keep their shape while baking. Dock the pie shell with a fork and freeze while you make the filling.
Prepare the Filling:
Preheat the oven to 425°F (220°C). In a large microwave-safe bowl, combine pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave for 1 minute to blend flavors and reduce the canned taste. Let cool, then whisk in sweetened condensed milk and eggs until smooth.
Pour the filling into the chilled pie shell. Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 35-40 minutes, until the center is set but slightly jiggly. Cool for 20 minutes, then refrigerate for at least 2 hours.
Prepare the Brûlée Topping:
Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Spread sugar in a thin layer on the baking sheet and bake for 12-15 minutes, watching closely after 12 minutes to avoid burning. Remove when the sugar is a shade or two lighter than desired. Cool completely, then break into shards and process in a food processor until fine.
Make the Whipped Cream:
In a mixing bowl, whip the heavy cream until it thickens. Add confectioners sugar and continue whipping until soft peaks form. Fold in vanilla bean paste and bourbon until just combined.
Assemble the Pie:
Just before serving, sprinkle a thin layer of caramelized sugar over the top of the pie. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If using a broiler, protect the pie crust with aluminum foil to prevent burning.
Top with bourbon vanilla whipped cream, a sprinkle of fresh nutmeg, orange zest, and mint leaves. Serve immediately.

• Prep Time: 30 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 450