Indulge in the ultimate fall dessert experience with Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. This recipe takes the classic pumpkin pie you know and love, dresses it up with a dramatic crackly brûlée top, and crowns it with the silkiest, boozy whipped cream. You’ll love the play of textures, from the tender crust and velvety filling to the crisp, caramelized sugar and cloud of creamy topping. Whether you’re aiming to impress guests or simply treating yourself, this showstopper makes any autumn moment magical.

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream comes from a handful of trusty ingredients. Each one adds a burst of flavor, warmth, or texture, and together, they form a dessert that always earns rave reviews.

Pie dough (2 circles): Using store-bought keeps things simple and ensures a flaky, reliable base.
Sugar (1/4 cup): For sweetening the pie filling and jazzing up the decorative crust leaves.
Cinnamon (1/2 teaspoon): Gives both the crust and filling irresistible warmth and spice.
Egg (1 for wash): Brushed on crust leaves for gloss and that tempting, golden finish.
Water (1 tablespoon): Helps the egg wash glide on smoothly.
Pumpkin puree (15 ounces): The star—choose pure pumpkin for the richest flavor.
Pumpkin pie spice (1 tablespoon): An easy way to get all those autumn spices in one scoop.
Orange zest (1/2 teaspoon): Brings brightness and a hint of citrus to cut through the richness.
Salt (1/2 teaspoon): Essential for balancing sweetness and deepening all the flavors.
Sweetened condensed milk (14 ounces): Lends creamy texture and just the right amount of sweetness.
Eggs (2 for filling): Bind the filling and give it that classic, luscious custard feel.
Granulated sugar (1/2 cup, for brûlée): Baked and caramelized for those iconic sugar shards.
Heavy cream (1/2 cup): Whips up light as air for a dreamy topping.
Confectioners sugar (2 teaspoons): Adds sweetness to the whipped cream without any grittiness.
Vanilla bean paste (1/2 teaspoon): For real vanilla flavor and gorgeous speckles in the cream.
Bourbon (1/2 teaspoon): Just a splash for depth and a grown-up twist.
Fresh grated nutmeg, orange zest, and mint leaves: Optional, but these garnishes make for a stunning finish.

How to Make Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Step 1: Prepare the Decorative Pie Crust

Let’s start with some bakery-level charm! Roll out one circle of your pie dough and fit it into a pie plate, giving the edges a pretty flute. Use cookie or pie crust cutters to create at least 35 tiny leaves from the second dough circle. Brush each one with a light wash of whisked egg and water, then sprinkle with cinnamon sugar—the secret to a sparkly, flavorful border. Stick those leaves around the edge, dabbing a bit more egg wash on the back to help them cling, and use little balls of foil to prop up the leaves for a fun 3D look. Remember, crust decorations make this Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream extra eye-catching!

Step 2: Chill and Dock the Crust

Before filling, take a fork and gently dock (prick) the bottom of the crust to ward off bubbles. Now, pop the whole thing in the freezer while you prep the rest. Chilling keeps those gorgeous leaves crisp and prevents soggy bottoms.

Step 3: Create the Pumpkin Filling

Grab a large microwave-safe bowl, and stir together the pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave this mixture for one minute—it’s a genius trick that deepens the flavor and erases any “canned” taste. Let it cool for a couple of minutes, then whisk in the sweetened condensed milk and eggs until the mixture is silky and glistening.

Step 4: Bake Your Pie

Pour your pumpkin filling into the chilled crust. Slide the pie into a preheated oven at 425 degrees F and bake for 15 minutes. Then, dial the heat back to 350 degrees F, and continue baking for another 35 to 40 minutes. You’re looking for a set edge and a slightly wobbly center—it should jiggle just a bit when you shake the pan. If the crust decorations start to brown too quickly, cover them with a foil ring or pie shield for the final 10 minutes. Let your masterpiece cool at room temperature for 20 minutes, then transfer it to the fridge for at least two hours.

Step 5: Make the Brûlée Topping

Now it’s time for the star of Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream: that glassy brûlée topping. Preheat your oven to 400 degrees F and line a baking sheet with a silicone mat or parchment. Sprinkle granulated sugar in a thin, even layer and bake it for 12-15 minutes. Check after 12 minutes and watch closely—the sugar should turn lightly golden, just a shade or two lighter than you want. Once it’s caramelized, let it cool completely, break into shards, then pulse to a fine powder in the food processor.

Step 6: Whip the Bourbon Vanilla Cream

Using a stand mixer or a sturdy whisk, whip the heavy cream until it thickens. Add confectioners sugar and beat to soft peaks, then gently fold in vanilla bean paste and bourbon. The combination gives this topping unmatched depth, complementing the brûléed sugar and spiced filling beautifully.

Step 7: Assemble and Torch

Right before serving, sprinkle a thin, even layer of your brûlée sugar over the chilled pie top. Use a kitchen torch (or very carefully, your oven broiler) to melt and caramelize the sugar until it forms a glossy, crisp sheet. If needed, shield your pie crust from the heat using foil to keep those leaves lovely. Let the sugar shell cool for a minute, then swoosh on billowy Bourbon Vanilla Whipped Cream, dust with nutmeg, orange zest, and a few mint leaves. Your Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is ready for the spotlight!

How to Serve Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Garnishes

Add the finishing touches! After topping with whipped cream, grate a bit of fresh nutmeg over each slice, sprinkle on extra orange zest, and dot with tiny mint leaves. These garnishes not only look beautiful but add bright freshness to the rich flavors below.

Side Dishes

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream sings when served with cozy, fall-inspired sides. A cup of strong coffee or chai, a dish of spiced poached pears, or a scoop of cinnamon ice cream makes every bite shine. Add toasted pecans or candied ginger for extra crunch.

Creative Ways to Present

Thinking outside the pie pan? Try baking mini, individual Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream tartlets for parties, or serve deconstructed slices in wide-mouthed glasses for a parfait-like twist. For a dramatic touch, brûlée the sugar topping tableside to wow your friends and family.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream will keep nicely in the fridge for up to three days, though try to add the sugar brûlée topping just before serving for peak crispness. Store leftover slices covered loosely with plastic wrap or in an airtight container so the flavors stay fresh.

Freezing

The un-brûléed pie freezes beautifully! Wrap the cooled, undecorated pie tightly in plastic wrap and a layer of foil. Thaw overnight in the refrigerator before adding your brûlée topping and whipped cream. It’s best not to freeze after adding the sugar shell or whipped cream, as the texture can become sticky or runny.

Reheating

If you want a slightly warm slice, heat it gently for 10-20 seconds in the microwave before adding sugar and torching. Avoid reheating a brûléed slice, as the sugar may melt or lose its crunch. Always top with whipped cream just before serving for that fresh, airy finish.

FAQs

Can I make Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream without a kitchen torch?

Absolutely! If you don’t have a torch, you can use your oven’s broiler—just be sure to shield your crust well to keep those pretty leaves from burning. Watch closely, because sugar can go from golden to burnt in seconds!

Will this work with homemade pumpkin puree?

Yes, homemade pumpkin puree works wonderfully in Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. Just make sure it’s thick and not watery, as too much moisture can affect the pie’s texture.

Is there a substitute for bourbon in the whipped cream?

Of course! For an alcohol-free version, just leave out the bourbon or swap with milk and a tiny extra splash of vanilla. You’ll still get rich, luscious cream that pairs perfectly with the pie.

How can I get perfectly smooth slices?

To achieve gorgeous, clean slices of Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, use a sharp knife dipped in hot water and wiped dry between cuts. The hot blade will glide through the caramel crust and creamy filling.

Can I prepare the brûlée sugar topping ahead?

You can make the caramelized sugar shards and process them in advance, storing in an airtight container at room temperature. For best texture, brûlée the sugar on top just before serving so it stays gloriously crisp.

Final Thoughts

If you’re ready to take your fall dessert game to the next level, you need to try Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. With its classic comfort, striking presentation, and irresistible layers of texture and flavor, it’s a true celebration of the season—and the sort of treat everyone will remember. Happy baking!

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Recipe

★★★★★

4.8 from 19 reviews

Author: Lila
Total Time: 3 hours
Yield: 1 pie (8 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a decadent twist on the classic pumpkin pie with this Pumpkin Pie Brûlée topped with Bourbon Vanilla Whipped Cream. A perfect dessert for fall gatherings and holiday celebrations.

Instructions

Pie: Prepare pie dough and line pie plate. Decorate with cinnamon sugar leaves. Prepare filling and bake.
Brûlée Topping: Caramelize sugar in the oven, cool, then process into fine shards.
Whipped Cream: Whip cream until thick, add sugar, vanilla, and bourbon.
Assembly: Sprinkle caramel sugar on pie, caramelize, and top with whipped cream, nutmeg, and orange zest.

Notes

Shield crust with foil to prevent over-browning during baking.
Thin layer of caramel sugar allows for easy slicing.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 290mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg

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