Description
A decadent twist on classic pumpkin pie featuring bourbon and a caramelized brûlée topping.
Ingredients
Scale
- Crust
- 1 pre-made pie crust
- Filling
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup bourbon
- Brûlée Topping
- 1/2 cup granulated sugar for torching
Instructions
- Step 1: Preheat oven to 425°F (220°C).
- Step 2: Roll out the pie crust and fit it into a 9-inch pie dish.
- Step 3: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Step 4: Beat in eggs one at a time, then stir in heavy cream and bourbon.
- Step 5: Pour the filling into the prepared crust and bake for 15 minutes.
- Step 6: Reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until set.
- Step 7: Let the pie cool completely.
- Step 8: Sprinkle the top with granulated sugar and use a kitchen torch to caramelize the sugar for the brûlée effect.
Notes
For a non-alcoholic version, substitute bourbon with apple cider or vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g