Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream – A Decadent Twist on a Classic!

If you love pumpkin pie but crave a little extra flair, this Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a must-try! Combining the rich, spiced flavors of classic pumpkin pie with a crispy caramelized sugar topping, this dessert is an elegant holiday showstopper. The bourbon vanilla whipped cream adds a smooth, boozy finish that will leave your guests wanting more.

Why You’ll Love This Dessert

✔ Elevated Classic – It’s pumpkin pie but with a brûléed sugar crust for a crunchy, caramelized twist.
✔ Rich & Indulgent – The bourbon-infused whipped cream takes this dessert to the next level.
✔ Perfect for Fall & Holidays – Ideal for Thanksgiving, Christmas, or a cozy autumn night.
✔ Make-Ahead Friendly – Prepare in advance and brûlée before serving for a stress-free dessert.

Ingredients

For the Pumpkin Pie Brûlée

2 pre-made pie dough circles (or homemade)
1 can (15 oz) pumpkin purée
¾ cup brown sugar
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup granulated sugar (for brûlée topping)

For the Bourbon Vanilla Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional but recommended!)

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Preheat oven to 375°F (190°C).
Roll out the pie dough circles and press them into mini pie tins or a standard pie pan.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Step 2: Make the Pumpkin Pie Filling

In a bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the mixture into the pre-baked crusts.
Bake at 350°F (175°C) for 35-40 minutes, or until the center is set.
Allow to cool completely before refrigerating for at least 2 hours (or overnight).

Step 3: Caramelize the Sugar (Brûlée Time!)

Before serving, sprinkle a thin layer of granulated sugar over each pie.
Use a kitchen torch to brûlée the sugar until deep golden brown and crisp.
- If you don’t have a torch, place the pie under a broiler for 1-2 minutes while watching carefully.

Step 4: Make the Bourbon Vanilla Whipped Cream

In a mixing bowl, whip heavy cream, powdered sugar, vanilla, and bourbon using an electric mixer until soft peaks form.
Dollop onto each brûléed pie and dust with cinnamon for garnish.

Serving Suggestions

🍽 Serve chilled with a side of vanilla ice cream or extra bourbon whipped cream.
🍁 Pair with a warm spiced latte, coffee, or a glass of bourbon for an indulgent treat.
🍂 Decorate with caramel drizzle or candied pecans for an extra festive touch!

Storage Tips

❄ Refrigerate leftover pies for up to 3 days in an airtight container.
🔥 Brûlée the sugar just before serving to keep the crunchy texture.

Final Thoughts

This Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is the ultimate fall dessert, perfect for special occasions or whenever you want to impress. The combination of silky pumpkin pie, caramelized sugar topping, and creamy bourbon-infused whipped cream makes for a truly decadent experience. Try it out and savor the magic of fall flavors!