Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream tastes like spiced pumpkin custard with a crackly caramel lid, and it reminds me of sneaking warm slices after service. If you want bakery-level drama with minimal fuss, you’ll love it, and it reaches the table in about 1 hour 20 minutes.
Easy Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream
Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream blends classic holiday flavors with a crisp brûlée finish. The sugar shell adds texture that contrasts the silky pumpkin custard. The bourbon vanilla whipped cream brings warmth, floral notes, and a soft sweetness that plays well with pumpkin spice.
You whisk everything by hand, pour, bake, torch, and serve. The method stays simple, but the payoff looks fancy. The torch step also refreshes a pie you baked earlier in the day.
Ingredients You’ll Need
- 1 9-inch pie crust, par-baked (store-bought refrigerated or frozen deep-dish saves time; homemade works great too)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling; Libby’s gives steady results)
- 3 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar, plus 3–4 tablespoons for the brûlée top (Domino melts evenly)
- 1 cup heavy cream (richer custard); sub 12 oz evaporated milk for a lighter pie
- 1/2 cup whole milk (or use all heavy cream for extra decadence)
- 1 teaspoon vanilla extract (or 3/4 teaspoon vanilla bean paste for more specks; paste shines)
- 2 teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp nutmeg, pinch clove)
- 1/2 teaspoon fine salt
- Optional: 1 tablespoon bourbon in the filling or 1/2 teaspoon orange zest for brightness
Bourbon Vanilla Whipped Cream:
- 1 cup heavy cream, cold
- 2–3 tablespoons confectioners’ sugar (fine texture and quick dissolve)
- 1 teaspoon vanilla bean paste (or 1 1/2 teaspoons vanilla extract)
- 1–2 tablespoons bourbon (Maker’s Mark or your favorite; use 1 teaspoon bourbon extract for booze-free)
- Pinch fine salt
Equipment:
- 9-inch pie dish
- Mixing bowls and whisk
- Measuring cups and spoons
- Fine-mesh sieve (optional for extra-smooth custard)
- Rimmed baking sheet
- Aluminum foil or pie shield
- Cooling rack
- Kitchen torch (best) or oven broiler
Pantry shortcuts and notes:
- Use a frozen deep-dish crust to skip rolling.
- Canned pumpkin beats fresh for consistency.
- Vanilla bean paste adds big flavor without splitting beans.
How to Make Pumpkin Pie Brulee with Bourbon Vanilla Whipped
- Prep: 15 minutes
- Cook: 50 minutes
- Total: About 1 hour 20 minutes
- Heat the oven to 375°F. Par-bake the crust: prick the base with a fork, line with foil and pie weights, and bake 12 minutes. Remove weights and foil, then bake 5 more minutes until pale golden. Shield the edges if they darken fast.
- Mix the filling: whisk pumpkin puree, brown sugar, 1/4 cup granulated sugar, pumpkin pie spice, and salt until smooth. Whisk in eggs until fully combined. Add heavy cream, milk, vanilla, and optional bourbon or orange zest. For a silkier pie, push the mixture through a fine-mesh sieve.
- Drop the oven to 350°F. Place the warm crust on a rimmed baking sheet, pour in the filling, and slide it into the oven. Bake 35–40 minutes until the edges look set and the center wobbles slightly. Aim for about 175°F at the center.
- Cool the pie on a rack for 10–20 minutes to let the custard settle. Chill longer if you want ultra-clean slices, but you can torch and serve while still slightly warm.
- Whip the topping: beat cold heavy cream, confectioners’ sugar, vanilla, bourbon, and a pinch of salt to soft peaks. Keep it in the fridge until service.
- Brûlée the top: sprinkle a thin, even layer of granulated sugar over the pie (start with 2 tablespoons, add more to cover any bare spots). Torch in steady, sweeping passes until the sugar melts and turns amber. Rotate the pie so you hit every edge and avoid burnt patches.
- No torch? Slide the pie under a preheated broiler on the top rack. Keep the door cracked, rotate often, and pull it the moment the sugar turns glassy and deep golden, 1–3 minutes. Let the crusted sugar set for 3–5 minutes, slice with a hot, dry knife, and top with bourbon vanilla whipped cream.
Expert Baking Tips & Mistakes to Avoid
- Use pure pumpkin puree, not pumpkin pie filling.
- Keep the crust warm when you add the filling for a crisper base.
- Strain the custard for the smoothest texture.
- Pull the pie while the center still wobbles; overbaking yields grainy custard.
- Shield the crust edges to prevent scorching.
- Lay down a thin, even sugar layer for the brûlée; thick piles melt unevenly.
- Torch in quick passes; parking the flame in one spot burns the sugar.
- Keep the whipped cream cold and stop at soft peaks for cloud-like dollops.
- Broil with a cold pie if you skip the torch, which keeps the custard safe from heat.
- Slice with a hot knife and wipe between cuts for clean edges.
Variations I’ve Tried
- Gluten-free: Use a gluten-free pie crust or a pressed pecan-oat crust; confirm your bourbon brand if needed.
- Vegan: Swap in full-fat coconut milk and a plant cream; use 3 tablespoons cornstarch plus 12 oz silken tofu blended smooth. Top with coconut whipped cream and bourbon extract.
- Add-ins: Fold in 1/2 cup chopped candied pecans, swirl 1/3 cup dulce de leche, or whisk in 1 teaspoon espresso powder for mocha vibes. Finish with flaky salt on the brûlée for a sweet-salty pop.
How to Serve Pumpkin Pie Brulee
Serve slices with a generous scoop of bourbon vanilla whipped cream and a dusting of fresh nutmeg. Pour hot coffee, spiced chai, or a small pour of bourbon on the side. I also like a splash of tawny port if you want dessert-on-dessert energy.
Make-Ahead and Storage
- Make-ahead: Bake the pie up to 2 days in advance and keep it chilled; brûlée right before serving for the best crackle.
- Fridge: Cover and refrigerate leftovers for 3–4 days. The sugar shell softens in the fridge, so torch again with a fresh sprinkle if you want more snap.
- Freezer: Freeze the baked pie (without the sugar top) for up to 2 months. Wrap tightly, thaw overnight in the fridge, then sugar and torch.
- Reheat: Warm slices at 300°F for 8–10 minutes if you prefer a warm custard, then add sugar and torch to finish.
Nutrition Information
Calories: About 430 per serving (1/10 of the pie with 2 tablespoons whipped cream). Protein: moderate from eggs and dairy. Carbs: higher from pumpkin, crust, and sugar. Fat: higher from cream and crust, which gives that silky custard and crisp bite.
Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream
Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream is a decadent twist on classic pumpkin pie, featuring a caramelized sugar topping and a rich, boozy whipped cream.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, cream, milk, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 55-60 minutes or until the center is set but still slightly wobbly.
- Allow the pie to cool completely, then refrigerate for at least 2 hours.
- Evenly sprinkle the granulated sugar over the surface of the chilled pie.
- Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Let the topping cool and harden.
- In a chilled bowl, whip heavy cream until soft peaks form.
- Add powdered sugar, bourbon, and vanilla extract. Continue whipping until stiff peaks form.
- Serve the pie slices with a generous dollop of bourbon vanilla whipped cream.
Notes
For best results, use a kitchen torch for bruleeing the sugar. The bourbon in the whipped cream is optional. Allow your pie to chill thoroughly before adding the brulee topping.