Indulging in a slice of Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is like wrapping yourself in a warm, cozy blanket on a chilly fall evening. Picture this: a velvety, spiced pumpkin filling nestled in a flaky, buttery crust, all accented with a delightful hint of bourbon and the rich warmth of vanilla cream. It’s the dessert that dances on your taste buds and invites you to savor the moment.
Now, let’s get real for a second. Nothing quite brings back those cherished memories of family gatherings and autumn festivities like the aroma of pumpkin pie wafting through the air. The blend of spices conjures images of laughter around the dinner table, and the first bite reminds you why this classic dessert deserves a spot on your holiday dessert platter. It’s not just a pie; it’s an experience, and every piece serves up a slice of nostalgia.
Why You'll Love This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
- This amazing Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Here’s what you’ll need to make this delicious Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream:
2 cups Baker’s Corner All-purpose flour – This is the foundation of your pie crust, ensuring a tender and flaky texture.
1 tablespoon Baker’s Corner Granulated Sugar – Just a touch to sweeten the crust, enhancing its flavor.
1 teaspoon salt – Balances the sweetness and adds depth to the crust and filling.
1 large egg – Lightly beaten, acts as a binder to help the dough come together.
1/2 teaspoon white vinegar – Helps make the crust tender by inhibiting gluten formation.
1/4 cup ice cold water – Essential for bringing the dough together without warming it up.
3/4 cups cold unsalted butter – Cut into pieces, ensures a rich, buttery flavor in the crust.
1 egg white – Lightly beaten for brushing, creating a nice finish on the crust.
3 large eggs – The key to creating a creamy, custard-like filling.
1 can (15 ounces) Baker’s Corner 100% Pure Canned Pumpkin – The star ingredient, providing that iconic pumpkin flavor.
1/4 cup sour cream – Adds creaminess and a slight tang to the filling.
2 tablespoons bourbon – A splash of decadence, enhancing the flavor profile.
2 teaspoons vanilla extract – Gives a warm, aromatic quality to the filling.
1 teaspoon ground cinnamon – Classic spice that screams fall.
1/2 teaspoon salt – Enhances all the other flavors in the filling.
1/4 teaspoon ground ginger – Adds a zesty kick to the flavor.
1/4 teaspoon ground nutmeg – Gives a warm, nutty undertone to the pie.
1/4 teaspoon ground cardamom – Offers a unique floral note that enhances the spice mix.
1/8 teaspoon ground allspice – Adds a hint of warmth and earthiness to the mix.
3/4 cup Specially Selected 100% Pure Maple Syrup – Sweetness that ties everything together, adding a delightful depth.
1 cup heavy cream – For a luscious whipped topping that doesn’t skimp on creaminess.
3 tablespoons Baker’s Corner Granulated Sugar – The finishing touch for a perfectly brûléed top.
How to Make Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Follow these simple steps to prepare this delicious Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream:
Step 1: Prepare the Pie Crust
Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Step 2: Chill the Dough
Remove the dough with your hands and wrap it in plastic wrap. Then, refrigerate the dough for 30 minutes.
Step 3: Pre-bake the Crust
After chilling, preheat the oven to 375 degrees F. Roll the pie crust out into a 12-inch circle. Gently place it in the pie plate, unfold, and trim any excess. Cover with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Brush lightly with egg wash and reduce the oven temperature to 350 degrees F.
Step 4: Mix the Filling
In a large bowl, whisk together the eggs, canned pumpkin, sour cream, vanilla extract, bourbon, and spices, ensuring a well-combined filling.
Step 5: Make the Maple Cream
Heat the maple syrup in a saucepan until it simmers, letting it thicken slightly for 2-3 minutes. Remove from heat and whisk in the heavy cream gradually for a smooth blend.
Step 6: Bake the Pie
Whisk the maple mixture into the pumpkin filling until fully incorporated. Pour the mixture into the crust and bake for 55-60 minutes, until the center is barely jiggling. Allow cooling completely before refrigerating overnight.
Finish off by generously sprinkling granulated sugar over the top and use a kitchen torch to brûlée until golden and crystallized. Slice, serve, and enjoy the delightful fusion of flavors with each heavenly bite!
There you have it—your decadent, gourmet Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, perfect for impressing guests or treating yourself to a little slice of heaven!
You Must Know About Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
- This amazing Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream Cooking Process
The key to perfecting this recipe is to prep the crust while chilling the dough. After pre-baking the crust, mix the pumpkin filling simultaneously. This efficient approach ensures everything is ready for baking without any downtime.
Add Your Touch to Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Feel free to swap out the bourbon for spiced rum or add a dash of maple extract to enhance flavor. You can also experiment with different spices like nutmeg or cloves to make it uniquely yours.
Storing & Reheating Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in the oven to preserve the crisp crust while keeping the filling delightfully creamy.
Chef's Helpful Tips for Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
- This amazing Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Picking the right pumpkin is essential. Use sugar pumpkins or canned pumpkin puree for the best flavor and consistency in your pie.
Allow the pie to cool completely before refrigerating it overnight. This helps all the flavors meld beautifully, creating a richer taste.
When brûléeing the sugar on top, keep the torch moving to prevent burning. You want a gorgeous golden layer, not a scorched masterpiece.
At a family gathering last Thanksgiving, my cousin couldn’t stop raving about this pie, insisting it was the best pumpkin dessert they’d ever had. I guess bourbon really does work magic in pies!
FAQs About Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
What is Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream?
Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a delightful twist on traditional pumpkin pie. It combines a rich pumpkin filling with a crispy brûléed sugar topping and is served with luscious bourbon-infused whipped cream. This dessert is perfect for fall gatherings, adding a touch of elegance and flavor that will impress your guests. The combination of spices, the smoothness of the pumpkin, and the warmth of bourbon creates a unique flavor profile that stands out on any dessert table.
How do I make the perfect crust for Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream?
To create the perfect crust for your Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, start by using cold ingredients, especially the butter. Pulse the flour, sugar, and salt with the butter until crumbly, then add in the liquid mixture. Remember to chill the dough for at least 30 minutes before rolling it out to prevent shrinking while baking. Pre-baking the crust will ensure it remains crispy when filled with the delicious pumpkin mixture.
Can I make Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream ahead of time?
Absolutely! In fact, making Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream ahead of time is a great way to enhance the flavors. You can prepare the pie a day in advance, allowing it to chill overnight in the refrigerator. This resting period helps the filling set and develop a richer flavor. Just add the sugar and brûlée the top right before serving for that impressive finish.
What can I substitute for bourbon in Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream?
If you prefer to avoid bourbon in your Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, consider using spiced rum as an alternative for a similar warmth. Alternatively, non-alcoholic options like maple syrup or vanilla extract can contribute to a delightful flavor. Just keep in mind that these substitutions will slightly alter the overall taste, but they can still result in a delicious pie that everyone can enjoy.
Conclusion for Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Incorporating the delightful Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream into your dessert lineup is sure to be a crowd-pleaser. This recipe not only brings together the rich flavors of pumpkin and spices but also adds a sophisticated touch with the dreamy whipped cream and crunchy brûlée topping. Remember, this pie is best served after having rested in the fridge overnight, allowing the flavors to intertwine beautifully. So, gather your ingredients, and embrace the joy of baking this stunning dessert that will leave everyone asking for seconds.
Bourbon Brûlée Pumpkin Pie
Ingredients
Equipment
Method
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
- Roll the pie crust out into a 12-inch circle. Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges.
- Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Once it comes out of the oven, brush it lightly with a thin layer of the egg wash. Reduce the oven temperature to 350 degrees F.
- To make the filling, whisk together the eggs, pumpkin, sour cream, vanilla extract, bourbon and spices in a large bowl.
- Heat the maple syrup in a saucepan until it’s simmering. Let the mixture simmer for 2 to 3 minutes, until it’s slightly thickened. Remove the syrup from the heat and whisk in the cream, gradually streaming it in and making sure to continue to whisk.
- Whisk the maple mixture into the pumpkin filling until combined. Pour the filling into the pie crust. Bake the pie for 55 to 60 minutes, until the center is barely jiggling and set. Remove and let the pie cool completely.
- Refrigerate the pie overnight before serving. Right before serving, sprinkle the Baker’s Corner Granulated Sugar on top and use a kitchen torch to melt and brûlée the sugar until it’s crystallized and golden. Serve!
