Can I make Bourbon Brûlée Pumpkin Pie ahead of time?

Absolutely! This pie can be made a day in advance. Just store it in the refrigerator after it cools completely. The flavors will meld beautifully overnight, making it even more delicious!

What can I use instead of bourbon?

If you prefer not to use bourbon, you can substitute it with apple cider or a splash of vanilla extract. While it won’t have the same depth, it will still be tasty!

How do I store leftovers?

Store any leftover pie in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just remember to reheat it gently before serving!

Can I freeze Bourbon Brûlée Pumpkin Pie?

Yes, you can freeze the pie! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.

What’s the best way to serve this pie?

Serve your Bourbon Brûlée Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds a lovely touch!

Bourbon Brûlée Pumpkin Pie Recipe You'll Love

Description

A delicious and easy-to-make Bourbon Brûlée Pumpkin Pie with a flaky crust and rich filling.

Ingredients

Scale

2 cups sifted Baker’s Corner All-purpose flour
1 tablespoon Baker’s Corner Granulated Sugar
1 teaspoon salt
1 large egg lightly beaten
1/2 teaspoon white vinegar
1/4 cup ice cold water
3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
1 egg white lightly beaten
3 large eggs
1 15 ounce can Baker’s Corner 100% Pure Canned Pumpkin
¼ cup sour cream
2 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground allspice
¾ cup Specially Selected 100% Pure Maple Syrup
1 cup heavy cream
3 tablespoons Baker’s Corner Granulated Sugar

Instructions

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 and place it in the pie plate, trimming any excess off the edges.
Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes until lightly baked.
Brush the crust lightly with a thin layer of the egg wash and reduce the oven temperature to 350 degrees F.

Notes

Make sure to use cold butter for a flaky crust.
Chill the dough to prevent shrinking during baking.
Feel free to adjust the spices according to your taste.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: Bourbon Brûlée Pumpkin Pie, Pumpkin Pie, Dessert Recipe