Name: Delish Bourbon Brulee Pumpkin Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1.5 cups pumpkin puree (Use canned or fresh pumpkin.); 1 cup heavy cream (Can substitute with half-and-half if desired.); 3 large eggs (Room temperature preferred.); 0.75 cups brown sugar (Light or dark brown sugar works.); 0.5 cups granulated sugar (Adjust sweetness to taste.); 2 tablespoons bourbon (Adds depth of flavor.); 1 teaspoon vanilla extract (Pure vanilla extract is best.); 1 teaspoon cinnamon (Adjust more for extra warmth.); 0.5 teaspoon nutmeg (Freshly grated is ideal.); 0.5 teaspoon ginger (Optional for added spice.); 1 pie crust store-bought or homemade (Pre-baked crust recommended.)

Okay, so listen up, because we’re talking about pumpkin pie, but not just *any* pumpkin pie. We’re talking about the kind of pumpkin pie that makes people pause, gasp a little, and then ask for the recipe like their life depends on it. This, my friends, is the Delish Bourbon Brulee Pumpkin Pie. It’s got all the classic, cozy, spiced goodness you love, but then we hit it with a shot of bourbon (because, why not?) and a crunchy, glorious brulee topping. It’s basically a regular pumpkin pie that went to finishing school and got a fancy upgrade. You absolutely have to try this because, honestly, if you’re going to bother with pie, why not make it spectacular? It’s the perfect blend of comforting tradition and “oh-my-gosh-you-made-that?” impressive.

My husband, bless his heart, fancies himself a bit of a pyrotechnics expert after one too many YouTube videos. The first time I brought out the brulee torch for this pie, he practically wrestled it out of my hand. “No, no, darling, you’re doing it all wrong! It needs *even* heat!” he declared, before proceeding to hold the flame so close he nearly singed his eyebrows off. Meanwhile, the kids were screaming “FIRE! FIRE!” from a safe distance, convinced I was about to burn down the kitchen with our festive dessert. I finally had to gently pry the torch from his grasp, promising him he could light the fireplace later. By the time I actually got to bruleeing the pie, half the sugar topping had already been licked off the edges by rogue toddler fingers, and the other half was a slightly-less-than-perfect caramelization because I was too busy laughing (and checking for singed hair). It was a beautiful disaster, but totally worth it.

🧡

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Why You’ll Love This Delish Bourbon Brulee Pumpkin Pie

* It’s a classic holiday staple that grew up, got a job, and decided to treat itself. No more basic pumpkin pie, darling.
* You get to play with fire! Seriously, wielding a kitchen torch makes you feel incredibly cool, even if you’re just in your sweatpants.
* The bourbon adds this incredible, subtle depth that makes people say, “What *is* that amazing flavor?” and you can just shrug mysteriously.
* That crispy, glass-like brulee top is pure textural heaven. It’s the crackle and snap that your regular pumpkin pie is secretly missing.
* You’ll be the hero of any potluck or family dinner. Prepare for compliments and requests for a second slice (or five).

Time-Saving Hacks

– Don’t even *think* about making pie crust from scratch unless you have a leisurely afternoon and a therapist on speed dial. Frozen pie crusts are a gift from the universe; embrace them.
– Make the pumpkin filling the day before. Seriously, whisk it all together, cover it, and pop it in the fridge. On pie day, just pour and bake! Less mess, less stress, still looks like you slaved away.
– Store-bought whipped cream. Don’t @ me. Unless you’re serving it to Gordon Ramsay, no one will know, and your arm will thank you.

Kitchen Confessions

– The disaster story: One time, I was trying to show off with the brulee torch and decided to flip it upside down “for better angle” (rookie mistake, don’t ask). It sputtered out a glob of unburnt fuel right onto the perfectly set pie. Had to scrape it off and re-sugar a whole section. Humbling.
– A silly mistake: My kids, convinced the brulee torch was a miniature flamethrower, tried to “toast” their marshmallows for s’mores with it. We now have a strict “torch-is-for-pie-only” rule, enforced by bribery.
– Honest admission: I usually skip letting it cool *completely* before taking that first messy slice. The brulee top might melt a little, but the warm, ooey-gooey filling is just too tempting. Who needs perfect slices anyway?

What to Serve It With

Honestly, this Delish Bourbon Brulee Pumpkin Pie is a showstopper all on its own. But if you’re feeling extra, a dollop of freshly whipped cream (or the store-bought kind, no judgment here!), a scoop of vanilla bean ice cream, or even a shot of espresso on the side would be divine. For a full-on holiday vibe, a good quality bourbon neat or on the rocks pairs beautifully with the pie’s subtle kick.

✔Tips & Mistakes

* Tip: Ensure your pie filling is fully set and *chilled* before attempting the brulee. If it’s warm, the sugar will just melt into a sticky mess rather than forming that glorious crunchy crust.
* Mistake: Don’t hold the torch in one spot for too long! Keep it moving in small circles, about 4-6 inches away, until the sugar caramelizes evenly. You want a deep amber, not a burnt black crust.
* Tip: For a super even sugar layer for the brulee, use a fine-mesh sieve to dust the sugar over the top.
* Mistake: Don’t add *too* much bourbon to the filling unless you’re aiming for a “nap time” pie. A little goes a long way to enhance the flavor without overpowering it.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. Just wrap it loosely with plastic wrap or foil after it’s completely cooled (if you can wait that long) to keep the brulee from getting soft. It’ll stay delicious for about 3-4 days.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For this pie, if you don’t have bourbon, a good dark rum works beautifully, or for an alcohol-free version, a high-quality vanilla extract (or even a touch of maple extract) can add that depth. You can use turbinado or demerara sugar for the brulee for an extra-crusty finish. If you’re feeling super lazy (no judgment!), you can skip the torch and just top it with a sprinkle of toasted pecans. It’s still a darn good pumpkin pie.

Frequently Asked Questions

Can I make Delish Bourbon Brulee Pumpkin Pie ahead of time for a holiday gathering?

Absolutely! You can bake the pumpkin pie completely (without the brulee topping) up to two days in advance. Just store it in the refrigerator. Right before serving, sprinkle the sugar and do the brulee torch magic for that perfect crunchy crust.

What kind of bourbon should I use in this recipe, or can I leave it out?

A mid-range bourbon that you enjoy drinking is perfect – no need for the super fancy stuff. The flavor will bake into the pie beautifully. If you prefer to omit alcohol, you can substitute the bourbon with an equal amount of strong brewed coffee, apple cider, or even a non-alcoholic vanilla extract for a similar depth of flavor.

My brulee topping isn’t getting crispy, or it’s burning. What am I doing wrong?

The key to a perfect brulee is a *chilled* pie and even heat. Make sure your pie has been refrigerated for at least 4 hours (or overnight) before bruleeing. Keep the torch moving constantly, about 4-6 inches from the sugar, to caramelize it evenly without burning. Patience and a steady hand are your best friends here.

How do I know when the pumpkin pie filling is perfectly baked and not overdone?

The pie is done when the edges are set, but the very center (about a 1-inch circle) still has a slight jiggle to it when you gently shake the pie. It will continue to set as it cools. Overbaking can lead to cracks and a dry texture, so keep an eye on that gentle wobble!

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