Bourbon Pumpkin Pie with Maple Brûlée

Описание: Bourbon Pumpkin Pie with Maple Brûlée: This isn't your average pumpkin pie! This sophisticated dessert features a silky, bourbon-spiked pumpkin custard filling encased in a flaky crust. But the real showstopper is the top: a crunchy, caramelized maple sugar shell, just like a crème brûlée. The contrast between the crackly top and the creamy interior is unforgettable.

Ingredients:
For the Crust:
1 (9-inch) unbaked pie crust (homemade or store-bought)
1 egg white (for brushing)
For the Bourbon Pumpkin Filling:
1 can (15 oz) Pumpkin Puree (not pie filling)
1 cup Heavy Cream
3 large Eggs
½ cup Light Brown Sugar, packed
¼ cup Maple Syrup
2 tablespoons Bourbon (or Whiskey)
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Cloves
½ teaspoon Salt
For the Maple Brûlée Topping:
1/3 cup Maple Sugar or Granulated White Sugar (Maple sugar gives the best flavor, but white sugar torches easier)
Instructions:
Prep & Blind Bake: Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and crimp edges. Prick bottom with a fork. Line with parchment and pie weights. Bake for 15 minutes. Remove weights and bake 5 minutes more. Brush the bottom with egg white (seals the crust) and let cool slightly. Reduce oven to 350°F (175°C).
Make Filling: In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, salt, cinnamon, ginger, and cloves until smooth.
Add Wets: Whisk in the eggs, heavy cream, bourbon, and vanilla extract until well combined and silky.
Bake: Pour the filling into the warm crust. Bake for 45-55 minutes. The center should be set but still have a slight wobbly jiggle (like Jell-O) when the pan is nudged.
Cool: Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight. The pie must be cold before torching.
Brûlée: Just before serving, blot any moisture from the surface of the pie with a paper towel. Sprinkle the maple (or white) sugar in an even layer over the top of the pie.
Torch: Use a kitchen torch to melt and caramelize the sugar until it turns deep amber and hardens into a crisp shell. (If you don't have a torch, you can broil it on high for 1-2 minutes, but watch it like a hawk so the crust doesn't burn).
Serve: Crack the crust with a knife and serve immediately.
⏰ Prep Time: 20 minutes
⏱️ Cook Time: 1 hour
⏳ Total Time: 1 hour 20 minutes (+ 4 hours chilling)
🍜 Kcal: 390 kcal per slice
🍽️ Servings: 8 slices

If you enjoyed this recipe 🍰, don't hesitate to leave a like 👍 or a Super Thanks 💲 to support the channel! It is always appreciated 🚀