Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Indulge in the rich flavors of fall with our Pumpkin Pie Brûlée, topped with a decadent bourbon vanilla whipped cream. This elegant twist on a classic pumpkin pie combines the comforting taste of pumpkin spice with the sophisticated flair of brûléed sugar. Perfect for holiday gatherings or any special occasion, this dessert is sure to impress your guests and satisfy your sweet tooth.


  • Pie Crust:
    • 2 pie dough circles
    • 1/4 cup sugar
    • 1/2 tsp cinnamon
    • 1 tbsp water
  • Pumpkin Filling:
    • 15 oz can pumpkin puree
    • 1 tbsp pumpkin pie spice
    • 1/2 tsp orange zest
    • 1/2 tsp salt
    • 14 oz can sweetened condensed milk
    • 3 eggs
  • Brûlée Topping:
    • 1/2 cup granulated sugar
  • Bourbon Vanilla Whipped Cream:
    • 1 cup heavy whipping cream
    • 2 tbsp bourbon
    • 1 tsp vanilla extract
    • 2 tbsp powdered sugar


  1. Prepare the Pie Crust:
    • Preheat your oven to 425°F (220°C).
    • Roll out the pie dough circles and fit them into your pie dish.
    • In a small bowl, mix 1/4 cup sugar and 1/2 tsp cinnamon.
    • Brush the pie dough with 1 tbsp water and sprinkle with the cinnamon sugar mixture.
  2. Make the Pumpkin Filling:
    • In a large bowl, combine 15 oz pumpkin puree, 1 tbsp pumpkin pie spice, 1/2 tsp orange zest, and 1/2 tsp salt.
    • Gradually add 14 oz sweetened condensed milk and mix well.
    • Beat in 3 eggs until the mixture is smooth and well blended.
  3. Bake the Pie:
    • Pour the pumpkin filling into the prepared pie crust.
    • Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
    • Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
  4. Brûlée the Topping:
    • Once the pie is thoroughly chilled, sprinkle 1/2 cup granulated sugar evenly over the top.
    • Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, place the pie under the broiler for a few minutes, watching closely to prevent burning.
  5. Make the Bourbon Vanilla Whipped Cream:
    • In a chilled mixing bowl, combine 1 cup heavy whipping cream, 2 tbsp bourbon, 1 tsp vanilla extract, and 2 tbsp powdered sugar.
    • Whip until soft peaks form.
  6. Serve:
    • Slice the pie and serve each piece with a generous dollop of bourbon vanilla whipped cream.


1. Can I use a store-bought pie crust? Yes, a store-bought pie crust can be used for convenience. Simply follow the package instructions and proceed with the recipe as directed.

2. What if I don’t have a kitchen torch for the brûlée topping? You can use your oven’s broiler. Place the pie under the broiler for a few minutes, keeping a close eye to prevent burning.

3. Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance. Just add the brûlée topping and whipped cream right before serving.

4. Is there an alternative to bourbon in the whipped cream? If you prefer not to use bourbon, you can substitute it with an equal amount of vanilla extract or omit it entirely.

5. How should I store leftovers? Store any leftover pie in the refrigerator, covered, for up to 3 days. The brûlée topping may lose some of its crispness, but the pie will still be delicious.

6. Can I make this pie without the orange zest? Yes, the orange zest adds a subtle flavor, but it can be omitted if you prefer.

Chef’s Advice

To achieve the perfect brûlée topping, ensure the sugar layer is evenly spread and use a steady hand with the kitchen torch. This will give you a beautiful, caramelized crust that contrasts wonderfully with the creamy pumpkin filling. Also, for the whipped cream, use chilled ingredients and utensils to achieve the best results. Enjoy this luxurious dessert that combines the classic flavors of pumpkin pie with a touch of elegance!

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