02/03/2025
Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Ingredients:
2 pie dough circles
1/4 cup sugar
1/2 tsp cinnamon
1 tbsp water
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
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tbsp bourbon
1 tsp vanilla extract
2 tbsp powdered sugar
Directions:
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.
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.
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.
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.
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.
Serve:
Slice the pie and serve each piece with a generous dollop of bourbon vanilla whipped cream.
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