Delish Bourbon Brulee Pumpkin Pie

Alright, so picture this: Thanksgiving. My kitchen, as usual, looks like a bomb went off, flour everywhere, dogs “helping” with fallen scraps, and me, probably wearing mismatched socks and definitely a smudge of something on my cheek. But amidst the glorious chaos, there’s always one thing that makes it all worth it: this incredible Delish Bourbon Brulee Pumpkin Pie. Seriously, it’s not just pumpkin pie; it’s *that* pumpkin pie. You know, the one that makes everyone gasp a little when you set it down, thanks to that gloriously crackly, caramelized sugar top? It’s rich, it’s boozy (just a touch, promise!), and it’s got that satisfying crunch that takes it from “oh, another pumpkin pie” to “GIVE ME ALL THE PIE!” If you’ve ever wanted to elevate your dessert game without actually trying that hard, this is your secret weapon.

My husband, bless his heart, is usually a “just give me the whipped cream” kind of guy when it comes to pie. But the first time I made this Delish Bourbon Brulee Pumpkin Pie, he actually paused mid-sentence during one of his rambling stories about his day (you know the ones, ladies?) and just stared at it. Then he took a bite, his eyes widened, and he mumbled, “What IS this magic?” My kids, who normally dissect their pie to meticulously remove every speck of “brown stuff” (a.k.a. spices), were literally fighting over the last slice, complete with sticky fingers and declarations of “I saw it first!” I had to referee a pie-related skirmish, which, let’s be real, is a parenting win in my book. It was messy, it was loud, and someone definitely got a little too much sugar stuck to their hair, but hey, happy bellies, right?

Time-Saving Hacks

– My ultimate sanity-saver? A good quality store-bought pie crust. Seriously, don’t be a hero. Unless you *enjoy* wrestling with butter and flour, just buy it. No one will know.
– Use a handheld torch for the brulee! It’s super fast, impressive, and way less messy than trying to use your oven broiler (which usually ends in burnt sugar and an emergency fire alarm drill).
– The sneaky cheat? I often prep the filling the night before. Whip it up, cover it, and pop it in the fridge. The next day, just pour into the crust and bake. Boom, instant Martha Stewart points.

Kitchen Confessions

– Oh, the disaster. The very first time I tried to brulee anything, I was using the broiler. I got distracted by a squirrel outside (it was a very dramatic squirrel) and ended up with a pie top that looked like a charcoal briquette. The smoke detectors were not amused. Neither was my family, who had to eat pie in a well-ventilated, cold kitchen.
– One time, my youngest, in a fit of “helping,” sprinkled what I *thought* was cinnamon sugar on top for the brulee. Turns out it was seasoned salt. We discovered this after the first bite. Let’s just say it was… an experience.
– The messy part I secretly skip? Cleaning the bourbon bottle. A little sticky residue just adds character, right? Or at least that’s what I tell myself as I shove it back in the liquor cabinet.

What to Serve It With

Honestly? A big dollop of freshly whipped cream. Not the canned stuff, folks, we’re better than that! A little splash of vanilla or even a tiny hint of maple syrup in your homemade whipped cream takes it up another notch. Or, if you’re feeling extra indulgent, a scoop of vanilla bean ice cream that slowly melts into the warm pie. Perfection.

✔Tips & Mistakes

To avoid cracks in your pie, don’t overbake it! It should still have a slight jiggle in the center when you pull it out. The residual heat will continue to cook it. Also, let it cool slowly at room temperature, then chill. For the brulee, make sure your sugar layer is even, and keep that torch moving to prevent burning one spot. If you don’t have a torch, a very hot broiler works, but watch it like a hawk – literally, do not blink.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

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 dark rum or even a splash of vanilla extract can give a similar warmth, though the bourbon truly makes it special. You can also play with the spices if you have a favorite blend!

Frequently Asked Questions