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Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe
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4.9 from 23 reviews

A festive and decadent Pumpkin Pie Brûlée featuring a tender pie crust adorned with cinnamon sugar leaves, filled with a spiced pumpkin custard, topped with a crisp caramelized brûlée layer, and served with a smooth bourbon vanilla whipped cream. Perfect for holiday gatherings and autumn celebrations.

Ingredients

Scale

Pie Dough and Decorations

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

Pie Filling

  • 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

  • Fresh grated nutmeg
  • Orange zest
  • Small mint leaves

Instructions

  1. Prepare Cinnamon Sugar and Egg Wash: In a small bowl, mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. In another bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash; set both aside.
  2. Prepare Pie Crust and Leaves: Roll one circle of pie dough into a pie plate, gently pressing into the edges, then flute the edges. Using decorative leaf cutters, cut out at least 35 leaves from the second dough circle. Brush each leaf on one side with egg wash, sprinkle with cinnamon sugar, then brush the backs with egg wash and attach them along the edge of the pie crust, using small aluminum foil balls to prop up some leaves for a 3D effect. Keep leaves close to the edge to prevent sagging. Dock the pie shell bottom with a fork and freeze while preparing the filling.
  3. Preheat Oven: Preheat oven to 425°F (218°C).
  4. Prepare Pumpkin Filling: In a large microwave-safe bowl, combine pumpkin puree, 1 tablespoon pumpkin pie spice, 1/2 teaspoon orange zest, and 1/2 teaspoon salt. Microwave for 1 minute to blend flavors and reduce canned taste. Let cool, then whisk in sweetened condensed milk and 2 eggs until smooth.
  5. Fill and Bake Pie: Pour the filling into the chilled prepared crust. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 35-40 minutes until the filling is just set but still slightly soft in the center (it should jiggle slightly). Protect leaf decorations with foil or silicone shield last 10 minutes to prevent over-browning if desired.
  6. Cool Pie: Cool pie on a wire rack for 20 minutes, then refrigerate for at least 2 hours to fully chill and set.
  7. Make Brûlée Topping: Preheat oven to 400°F (204°C) and line a baking sheet with a silicone mat or parchment paper. Spread 1/2 cup granulated sugar evenly in a thin layer and bake 12-15 minutes until light golden (a shade lighter than desired final color). Check frequently after 12 minutes to prevent burning. Let cool completely, then break into shards and process in a food processor until fine sugar crystals form.
  8. Prepare Bourbon Vanilla Whipped Cream: Whisk 1/2 cup heavy cream by hand or with a mixer until it begins to thicken. Add 2 teaspoons confectioners sugar and continue whipping to desired consistency. Fold in 1/2 teaspoon vanilla bean paste and 1/2 teaspoon bourbon until incorporated.
  9. Assemble and Serve: Just before serving, sprinkle a thin, even layer of the caramel sugar on the chilled pie surface. Using a kitchen torch or oven broiler, melt and caramelize the sugar to form a crisp brûlée crust. When using broiler, shield the pie crust edges with aluminum foil to prevent burning. Top with a dollop of bourbon vanilla whipped cream, garnish with fresh grated nutmeg, orange zest, and small mint leaves. Serve immediately to enjoy the contrast of textures.

Notes

  • Use small balls of aluminum foil to prop leaves for a 3D effect during baking to prevent drooping.
  • Docking the pie dough bottom prevents bubbling during baking.
  • Microwaving the pumpkin mixture briefly helps deepen the flavors and reduce canned taste.
  • Protect delicate leaf decorations with foil or silicone shield in the final 10 minutes of baking to avoid excessive browning.
  • When applying brûlée topping, use a thin layer of caramelized sugar for easier slicing of the pie.
  • Bourbon in whipped cream adds subtle warmth and complexity; omit if desired for alcohol-free version.
  • Ensure pie is well chilled before brûlée topping application to prevent melting.

Nutrition

Keywords: Pumpkin Pie, Brûlée, Bourbon Whipped Cream, Fall Dessert, Holiday Pie, Spiced Pumpkin

Find it online: https://leofoster.com/pumpkin-pie-brulee-with-bourbon-vanilla-whipped-cream-recipe/