Pumpkin pie is a beloved staple of the fall season, but what if you could take this traditional dessert and elevate it to a whole new level? Enter Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream—a luscious, creamy pumpkin filling encased in a perfectly spiced crust, topped with a crackling layer of caramelized sugar, and finished with a boozy, vanilla-infused whipped cream. This dessert is the ultimate blend of comfort and sophistication, making it the perfect centerpiece for any holiday gathering or special occasion. In this post, we’ll guide you through the steps to create this show-stopping pie, along with tips from professional chefs, serving and storage advice, and answers to common questions.
Ingredients
For the Pie:
- 2 pie dough circles
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 3 large eggs
- 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
For the Brûlée Topping:
- 1/2 cup granulated sugar
For the Bourbon Vanilla Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp bourbon (optional)
Directions
Prepare the Pie Shell
Step 1: Preheat your oven to 425°F (220°C).
Step 2: Roll out the pie dough circles and fit them into two 9-inch pie pans. Trim any excess dough and crimp the edges for a decorative finish.
Step 3: In a small bowl, mix the 1/4 cup granulated sugar with the ground cinnamon. Sprinkle this mixture evenly over the dough, adding a sweet and spicy layer to your crust that will perfectly complement the pumpkin filling.
Make the Pumpkin Filling
Step 4: In a large mixing bowl, blend the pumpkin puree, pumpkin pie spice, orange zest, and salt until well combined.
Step 5: Add the sweetened condensed milk and eggs to the mixture, whisking until the filling is smooth and creamy.
Step 6: Pour the pumpkin filling evenly into the prepared pie shells, ensuring that the mixture is spread out smoothly.
Bake the Pies
Step 7: Place the pies in the preheated oven and bake at 425°F (220°C) for 15 minutes.
Step 8: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes. The pies are done when the filling is set and a knife inserted into the center comes out clean.
Step 9: Remove the pies from the oven and allow them to cool on a wire rack. Once cooled, refrigerate for at least 2 hours to chill completely, allowing the flavors to meld together.
Brûlée Topping
Step 10: Just before serving, evenly sprinkle the 1/2 cup of granulated sugar over the top of each pie.
Step 11: Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden-brown crust. If you don’t have a kitchen torch, you can alternatively broil the pies in the oven for 1-2 minutes. Watch closely to prevent burning.
Bourbon Vanilla Whipped Cream
Step 12: In a chilled bowl, whip the heavy cream with the powdered sugar, vanilla extract, and bourbon (if using) until soft peaks form. This light, airy whipped cream will add a touch of luxury to your dessert.
Serving and Storage Tips
- Serving: For the best presentation, serve the Pumpkin Pie Brûlée slightly chilled or at room temperature. The contrast between the cool filling and the warm brûlée topping creates a delightful experience. Add the whipped cream just before serving to keep it fresh.
- Storage: Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The sugar topping may lose some of its crispness over time, but the flavors will remain delicious. To restore the brûlée effect, you can re-caramelize the sugar using a kitchen torch before serving again.
Helpful Notes
- Crust Tips: To avoid a soggy crust, consider blind baking the pie crusts before adding the filling. Simply cover the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 10-15 minutes. Remove the weights and parchment, and bake for another 5 minutes before filling.
- Pumpkin Puree: For a more intense pumpkin flavor, consider making your own pumpkin puree from scratch. Fresh puree can offer a deeper, more natural taste compared to canned versions.
- Brûlée Alternative: If you’re concerned about burning the sugar topping, try using brown sugar instead of granulated sugar. Brown sugar caramelizes more easily and may provide a more consistent crust.
Tips from Well-Known Chefs
- Chef Tip 1: According to pastry chef Dominique Ansel, always use a chilled bowl and whisk when making whipped cream. This helps the cream whip faster and stay stable for longer.
- Chef Tip 2: Chef Ina Garten suggests adding a pinch of salt to your whipped cream, even if the recipe doesn’t call for it. The salt enhances the sweetness and flavor of the cream.
- Chef Tip 3: When making brûlée, Jacques Pépin recommends holding the torch a few inches away from the sugar and moving it in a circular motion to ensure even caramelization without burning any spots.
Frequently Asked Questions
1. Can I use store-bought pie crusts for this recipe? Yes, store-bought pie crusts can be a convenient option. Just make sure to follow the package instructions for preparation.
2. What if I don’t have a kitchen torch for the brûlée topping? You can use your oven’s broiler to caramelize the sugar. Keep a close eye on the pies as the sugar can burn quickly under the broiler.
3. Can I make this pie ahead of time? Absolutely! You can prepare the pies a day in advance and store them in the refrigerator. Add the brûlée topping just before serving to ensure it stays crisp.
4. Is the bourbon in the whipped cream necessary? No, the bourbon is optional. You can leave it out or substitute it with a non-alcoholic vanilla extract for a kid-friendly version.
5. How can I prevent my pie crust from shrinking during baking? To prevent shrinkage, make sure the dough is well-chilled before rolling it out. You can also gently press the dough into the pie pan without stretching it.
6. Can I use a different type of sugar for the brûlée topping? Yes, brown sugar or turbinado sugar can be used for the brûlée topping. They caramelize well and offer a slightly different flavor profile.
7. What is the best way to slice the pie without cracking the brûlée topping? Use a sharp, warm knife to slice through the brûlée topping. Wipe the blade between cuts to keep it clean and prevent the topping from sticking.
8. Can I substitute the sweetened condensed milk in the filling? You can substitute sweetened condensed milk with evaporated milk and an additional 1/2 cup of sugar. However, this may slightly alter the texture and sweetness of the filling.
9. How can I make the filling spicier? If you prefer a spicier pumpkin filling, increase the amount of pumpkin pie spice or add extra cinnamon, nutmeg, or ginger to taste.
10. What can I do with leftover whipped cream? Leftover whipped cream can be stored in the refrigerator for up to 2 days. Use it to top hot chocolate, pancakes, or fresh fruit for a delicious treat.
This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is sure to impress your guests and become a new holiday favorite. With its rich, creamy filling, crunchy caramelized topping, and luxurious whipped cream, it’s a dessert that combines classic flavors with a modern twist. Enjoy!
