Pumpkin Pie Brulee with Bourbon Vanilla

Why Make This Recipe

Pumpkin Pie Brulee with Bourbon Vanilla is a delightful twist on traditional pumpkin pie. This dessert combines the comforting flavors of classic pumpkin pie with a crunchy caramelized sugar topping. It’s perfect for fall gatherings or holiday celebrations. Plus, the addition of bourbon vanilla elevates the flavor, giving it a unique touch that will impress your friends and family.

How to Make Pumpkin Pie Brulee with Bourbon Vanilla

Ingredients

• 2 cups pumpkin puree
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon bourbon
• Additional sugar for brulee topping

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, spices, salt, and bourbon until smooth.
3. Pour the mixture into ramekins or a baking dish.
4. Place the ramekins in a larger baking dish filled with hot water to create a water bath.
5. Bake for 40-45 minutes or until the center is set.
6. Remove from the oven and let cool.
7. Once cooled, sprinkle a thin layer of sugar on top of each brulee.
8. Use a kitchen torch to caramelize the sugar until golden and crispy.
9. Allow to cool for a few minutes before serving. Enjoy!

How to Serve Pumpkin Pie Brulee with Bourbon Vanilla

Serve the Pumpkin Pie Brulee warm or at room temperature. You can garnish each serving with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. This dessert pairs wonderfully with a cup of coffee or tea.

How to Store Pumpkin Pie Brulee with Bourbon Vanilla

You can store any leftovers in the refrigerator. Cover the ramekins with plastic wrap or a lid to keep them fresh. The brulee can be enjoyed for up to three days. However, for the best texture, caramelize the sugar topping just before serving.

Tips to Make Pumpkin Pie Brulee with Bourbon Vanilla

• Make sure to use real pumpkin puree for the best flavor.
• Whisk the mixture until smooth to avoid lumps.
• When caramelizing the sugar, move the torch evenly across the surface to get a nice, even browning.
• If you don’t have a kitchen torch, you can place the ramekins under the broiler for a few minutes, but watch them closely to avoid burning.

Variation

You can customize this recipe by adding chocolate chips for a richer flavor or substituting the bourbon with rum for a different twist. For a spicier version, consider adding a pinch of cloves or cardamom.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth before using it in the recipe.

2. Is it necessary to use bourbon in the recipe?
While bourbon adds great flavor, you can leave it out if you prefer. The dessert will still taste delicious without it.

3. Can I make this dessert ahead of time?
Absolutely! You can prepare the brulee ahead of time, bake it, and store it in the fridge. Just caramelize the sugar topping just before serving for the best texture.

Pumpkin Pie Brulee with Bourbon Vanilla

This decadent dessert combines the comforting flavors of pumpkin pie with the elegant crunch of a crème brûlée, enhanced by a hint of bourbon vanilla. It's the perfect sweet treat for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Custard

• 15 oz Pumpkin puree
• 1.5 cups Heavy cream
• 0.5 cup Milk
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 3 large Eggs
• 1 large Egg yolk
• 2 tbsp Bourbon
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 0.5 tsp Nutmeg
• 0.25 tsp Ground ginger
• 0.25 tsp Allspice
• 0.25 tsp Salt

For the Brulee Topping

• 0.5 cup Granulated sugar

Equipment

• Large mixing bowl
• Whisk
• 6-ounce ramekins (6)
• Baking dish
• Kitchen torch
• Wire rack

Method

 

Preparation

1. Whisk together pumpkin puree, heavy cream, milk, both sugars, eggs, egg yolk, bourbon, vanilla, and spices in a large bowl until smooth.
2. Pour the pumpkin custard mixture evenly into six 6-ounce ramekins.
3. Place ramekins in a baking dish and add hot water to the dish, creating a water bath. Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set and the centers barely jiggle.
4. Carefully remove ramekins from the water bath and let them cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
5. Just before serving, sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber crust.
6. Allow the brûlée topping to cool and harden for a few minutes before serving. Enjoy immediately for the best texture.

Notes

For an extra touch, garnish with a dollop of whipped cream or a sprinkle of cinnamon after brûléeing. Ensure the custards are very cold before caramelizing the sugar for the best results.