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Bourbon Burnt Cream Pumpkin Pie

A delightful twist on the classic pumpkin pie, featuring rich pumpkin flavors and a burnt cream topping with a hint of bourbon.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Thanksgiving
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pumpkin Pie Filling
  • 1 pie crust 1 pie crust (store-bought or homemade—no judgment here!)
  • 2 cups 2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1 cup 1 cup heavy cream
  • 1 cup 1 cup brown sugar
  • 3 large 3 large eggs
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 teaspoon 1 teaspoon cinnamon
  • 1/2 teaspoon 1/2 teaspoon ginger
  • 1/4 teaspoon 1/4 teaspoon nutmeg
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 cup 1/4 cup bourbon The secret star of the show!
For the Burnt Cream Topping
  • 1 cup 1 cup heavy cream
  • 1/4 cup 1/4 cup sugar For that caramelized goodness
  • 1/4 teaspoon 1/4 teaspoon vanilla extract
  • 1 pinch A sprinkle of sea salt Because life is too short for bland flavors

Method
 

Preparation
  1. Preheat Your Oven: To 425°F (220°C). Let the house fill with warmth—the perfect vibe for baking!
  2. Prepare the Pie Crust: If you're using a store-bought crust, place it into a 9-inch pie pan and crimp the edges. If you're feeling adventurous, try your hand at homemade crust.
  3. Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, and the spices. Remember to add the bourbon in this step.
Baking
  1. Pour the filling into the prepared pie crust, spreading it evenly.
  2. Bake: Place the pie in the preheated oven and bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set.
Preparing the Burnt Cream Topping
  1. In a saucepan, combine the heavy cream with sugar. Heat over medium heat until it starts to simmer, stirring frequently. Allow it to bubble lightly for about 5-7 minutes until it thickens.
  2. Remove from heat and add the vanilla extract and a touch of sea salt.
Final Assembly
  1. Once your pie is out and cooled slightly, pour the burnt cream topping over it.
  2. Let it cool completely in the fridge to let those flavors mingle.
  3. When you’re ready to serve, use a kitchen torch to gently caramelize the topping until it’s beautifully golden.

Notes

Chill your pie completely before adding the burnt cream topping to maintain creamy texture. If bourbon isn’t for you, try spiced rum or vanilla extract. Leftovers can be covered and stored in the fridge for up to 3 days.