Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Elevate your classic pumpkin pie with a caramelized brûlée topping and a dollop of rich bourbon vanilla whipped cream. This dessert is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup granulated sugar (for brûlée)
- 15 oz can pumpkin puree
- 1 tbsp pumpkin pie spice
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 3 eggs
- 1 tbsp water
- 2 pie dough circles
- 1/2 tsp orange zest
- 1/2 tsp salt
- 14 oz can sweetened condensed milk
Instructions
- Preheat your oven to 425°F (220°C) and roll out the pie dough circles into two 9-inch pie dishes. Sprinkle the dough with 1/4 cup sugar and 1/2 teaspoon cinnamon.
- In a large bowl, blend together the pumpkin puree, pumpkin pie spice, orange zest, and salt. In a separate bowl, whisk the eggs and water, then mix in the sweetened condensed milk. Combine the wet mixture with the dry mixture, stirring until smooth.
- Pour the filling into the prepared pie shells and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
- Allow the pies to cool to room temperature, then refrigerate for at least 2 hours.
- Just before serving, sprinkle 1/2 cup granulated sugar evenly over the tops of the pies and use a kitchen torch to caramelize the sugar until it is golden brown and crispy.
- Serve slices of the pie topped with a generous dollop of bourbon vanilla whipped cream.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg