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Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
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Indulge in the delectable Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream, a delightful twist on the classic pumpkin pie that promises to elevate your dessert game.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 can (15 oz) pumpkin purée
  • ¾ cup brown sugar
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • 2 large eggs
  • 1 cup heavy cream
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2–3 tbsp granulated sugar (for brûlée)
  • 1 cup heavy cream (for whipped cream)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for whipped cream)
  • 1 tbsp bourbon (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, whisk together pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, salt, eggs, heavy cream, milk, and vanilla until smooth.
  3. Pour the mixture into the pie crust and bake for about 45–55 minutes until set. Cool completely.
  4. Before serving, sprinkle granulated sugar over the pie and use a kitchen torch to caramelize until golden.
  5. For whipped cream, beat heavy cream with powdered sugar and vanilla until soft peaks form; add bourbon if using.
  6. Serve slices of pie topped with bourbon vanilla whipped cream.

Nutrition

Find it online: https://tastyfeastguide.com/pumpkin-pie-brulee-with-bourbon-vanilla-whipped-cream/