Description

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.

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!)

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Bake, Whip
Cuisine: American

Nutrition

Serving Size: 1 brûlée
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on cream and sugar used
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies depending on cream and eggs used