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How to Make Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease six ramekins with butter or cooking spray to prepare for the individual servings of pumpkin pie brûlée.
Step 2: Prepare the Pumpkin Filling
In a large mixing bowl, combine the canned pumpkin puree, heavy cream, whole milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Use a whisk to blend everything together until smooth and well combined. If you’d like the filling to be extra thick, you can add a tablespoon of cornstarch and whisk it in.
Step 3: Fill the Ramekins
Carefully pour the pumpkin filling into the prepared ramekins, filling them about three-quarters of the way full. Place the ramekins in a baking dish or deep pan. Pour hot water into the baking dish around the ramekins, creating a water bath (this will help cook the custard evenly).
Step 4: Bake the Pumpkin Pie Brûlée
Place the ramekins in the preheated oven and bake for 35-45 minutes, or until the pumpkin filling is set and a knife inserted into the center comes out clean. The top should have a slight jiggle but not be runny. Once done, remove from the oven and let them cool to room temperature.
Step 5: Chill
Once the ramekins are cool, place them in the refrigerator to chill for at least 2 hours, or overnight if you prefer to prepare them in advance.
Step 6: Make the Bourbon Vanilla Whipped Cream
While your pumpkin pie brûlée is chilling, it’s time to make the bourbon vanilla whipped cream. In a chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and bourbon. Use an electric mixer to whip the cream on medium speed until soft peaks form. Be careful not to overwhip, as the cream can become too stiff. Taste the whipped cream and adjust the amount of bourbon if you’d like a stronger flavor.
Step 7: Add the Brûlée Topping
When you’re ready to serve, sprinkle a thin layer of granulated sugar on top of each pumpkin pie brûlée. Use a kitchen torch to caramelize the sugar, moving the torch in a circular motion over the sugar until it turns golden brown and crispy. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning the sugar.
Step 8: Serve
Top each ramekin of pumpkin pie brûlée with a generous dollop of bourbon vanilla whipped cream. Serve immediately and enjoy the perfect balance of creamy, crunchy, and flavorful goodness!
Serving Suggestions
Pumpkin Pie Brûlée is a dessert that speaks for itself, but you can pair it with a few simple sides to enhance the experience:
- Crispy Candied Pecans: Add a crunchy, sweet contrast to the smoothness of the brûlée with candied pecans on the side.
- Spiced Hot Cider or Coffee: The warming flavors of hot spiced cider or a rich cup of coffee complement the autumnal flavors of pumpkin and cinnamon.
- Fresh Berries: A few fresh berries, like raspberries or blackberries, offer a bright burst of color and tartness to balance the richness of the dessert.
Why You’ll Love This Dessert
Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is a sophisticated yet approachable dessert that combines two beloved treats—pumpkin pie and crème brûlée—into one luxurious dish. The caramelized sugar topping adds a delightful crunch, while the bourbon-infused whipped cream takes this dessert to new heights. It’s perfect for fall, Thanksgiving, or any occasion that calls for a dessert that wows.
Not only will this dessert impress your guests with its stunning appearance and incredible flavors, but it’s also easy to make ahead, so you can spend more time enjoying the festivities. With the combination of pumpkin, bourbon, and whipped cream, it’s sure to become a new holiday favorite in your home.
Give this Pumpkin Pie Brûlée a try, and you’ll see why it’s the ultimate dessert to cap off any meal!
