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Crafting Bourbon Brûlée Pumpkin Pie Under City Lights

Crafting The Perfect Bourbon Brûlée Pumpkin Pie Under City Lights made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups canned pumpkin puree
  • 1 cup heavy cream
  • ¾ cup brown sugar
  • 3 large eggs
  • ¼ cup bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 2 tablespoons granulated sugar for the brûlée top

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, bourbon, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk until smooth.
  3. Pour the filling mixture into a prepared pie crust, smoothing the top with a spatula.
  4. Bake in the preheated oven for 45 to 50 minutes, or until the filling is set but slightly jiggly in the center.
  5. Remove the pie from the oven and allow it to cool completely on a wire rack, approximately 2 hours.
  6. Once cool, sprinkle an even layer of granulated sugar over the top of the pie.
  7. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and bubbly.
  8. Let the brûléed layer cool for a few minutes before serving.