Name: Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Prep time: 15 min
Cook time: PT-487878H27M4S
Total time: 3 h
Cuisine: American
Ingredients: 1 1/2 cups canned pumpkin puree; 3/4 cup heavy cream; 1/4 cup whole milk; 2 large eggs; 1/2 cup brown sugar; 1/4 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; 1/4 cup granulated sugar (for brûlée topping); 1 cup heavy cream; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon bourbon (optional, but recommended!)

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Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a decadent twist on the classic pumpkin pie. This dessert combines the creamy, spiced pumpkin filling with a crisp, caramelized brûlée top, and is finished with a rich bourbon vanilla whipped cream. It’s a sophisticated take on the traditional fall favorite, perfect for impressing guests at your next gathering or as a special treat for the holidays.

Why You’ll Love This Recipe
This dessert brings all the cozy flavors of pumpkin pie, but with a crispy, sweet brûlée topping and a boozy, aromatic whipped cream. The crunch of the caramelized sugar on top adds a fun texture contrast to the smooth, creamy pumpkin filling, while the bourbon vanilla whipped cream enhances the flavors with its rich depth. It’s the ultimate autumn dessert that’s sure to be a showstopper!

Ingredients

For the Pumpkin Pie Brûlée Filling:

1 1/2 cups canned pumpkin puree
3/4 cup heavy cream
1/4 cup whole milk
2 large eggs
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup granulated sugar (for brûlée topping)

For the Bourbon Vanilla Whipped Cream:

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

Directions

Make the Pumpkin Pie Brûlée Filling:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease 4-6 ramekins (depending on size) with butter or cooking spray and place them on a baking sheet for easy handling.
Prepare the Filling:
In a medium bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until smooth and fully combined. Add the vanilla extract and stir well.
Fill the Ramekins:
Pour the pumpkin mixture evenly into the prepared ramekins, filling them about 3/4 of the way full.
Bake the Brûlées:
Place the baking sheet with the ramekins in the oven and bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center (like a custard). Remove from the oven and let them cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours or until fully chilled.

Make the Bourbon Vanilla Whipped Cream:

Whip the Cream:
In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form. Add the vanilla extract and bourbon, then continue beating until stiff peaks form. Set aside.

Brûlée the Tops:

Caramelize the Sugar:
Once the pumpkin brûlées are chilled and ready to serve, sprinkle a thin, even layer of granulated sugar on top of each one. Use a kitchen torch to caramelize the sugar, holding the torch about 2 inches above the surface of the ramekin. Move the flame in small circles until the sugar is evenly melted and golden brown. If you don’t have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.
Serve with Whipped Cream:
Once the sugar has hardened and formed a crispy crust, top each pumpkin brûlée with a dollop of bourbon vanilla whipped cream.

Servings and Timing
This recipe serves 4-6 people, depending on the size of your ramekins. Prep time is about 15 minutes, bake time is 30-35 minutes, and chilling time is at least 2 hours, so the total time is about 3 hours, including cooling and chilling.

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Variations
I like to:

Add a sprinkle of cinnamon or nutmeg on top of the whipped cream for extra flavor.
Use maple syrup instead of brown sugar for a different sweet note in the filling.
Experiment with different spices, like allspice or cardamom, for a unique flavor twist.
Replace the bourbon with dark rum for a different boozy flavor in the whipped cream.

Storage/Reheating
Store any leftover pumpkin brûlées in an airtight container in the refrigerator for up to 2 days. While the caramelized sugar topping won’t stay crispy for long, you can still enjoy the creamy filling. For the best results, make the whipped cream fresh each time you serve.

FAQs

Can I make this dessert ahead of time?
Yes, the pumpkin filling can be made and baked ahead of time, and the whipped cream can be prepared a few hours before serving. Just wait to brûlée the tops until right before serving to ensure the sugar stays crispy.

Do I need a kitchen torch to make the brûlée?
While a kitchen torch is ideal for achieving that signature crispy sugar crust, you can also use your oven’s broiler for a few minutes to caramelize the sugar. Just keep a close eye on it to prevent burning.

Conclusion
Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a unique, indulgent dessert that takes pumpkin pie to a whole new level. The creamy pumpkin filling, the crispy brûlée topping, and the rich bourbon vanilla whipped cream make for a show-stopping treat that’s perfect for the fall season or any special occasion. Your guests will be impressed by this sophisticated twist on a classic dessert!

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

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Author: Sophia
Total Time: 3 hours
Yield: 4-6 servings
Diet: Vegetarian

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Description

Instructions

Make the Pumpkin Pie Brûlée Filling: Preheat your oven to 350°F (175°C). Grease 4-6 ramekins with butter or cooking spray and place them on a baking sheet for easy handling. In a medium bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until smooth and fully combined. Add the vanilla extract and stir well. Pour the pumpkin mixture evenly into the prepared ramekins, filling them about 3/4 of the way full.
Bake the Brûlées: Place the baking sheet with the ramekins in the oven and bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and let them cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours or until fully chilled.
Make the Bourbon Vanilla Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form. Add the vanilla extract and bourbon, then continue beating until stiff peaks form. Set aside.
Brûlée the Tops: Once the pumpkin brûlées are chilled, sprinkle a thin, even layer of granulated sugar on top of each one. Use a kitchen torch to caramelize the sugar, moving the flame in small circles until the sugar is evenly melted and golden brown. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.
Serve with Whipped Cream: Once the sugar has hardened, top each pumpkin brûlée with a dollop of bourbon vanilla whipped cream. Serve immediately.