Pumpkin Pie Brûlée Bourbon Vanilla

This elegant pumpkin pie brûlée is my answer to chilly evenings when you crave the creamy comfort of pumpkin pie but want something extra special. Each spoonful combines velvety spiced custard with a crisp burnt sugar top, finished with a cloud of bourbon vanilla whipped cream. It is the ultimate fall dessert for holiday tables or a classy dinner finale.

My family fell in love with this soon after I served it for a Thanksgiving test run. Now it gets requested even when there’s no holiday in sight. There is something so satisfying about the crunch of the caramelized top meeting creamy pudding underneath.

Ingredients

• Pumpkin puree: Provides a rich smooth base. Choose pure canned pumpkin for best flavor
• Heavy cream: Adds silky richness to both custard and whipped topping. Use the freshest cream for the very best texture
• Whole milk: Lightens the custard so it is not too dense
• Granulated sugar: Creates a gently sweet custard and caramelizes perfectly on top
• Brown sugar: Gives a bit of molasses depth to the pumpkin layer
• Large eggs: Set the custard and bring that classic pumpkin pie texture
• Vanilla extract: Enhances the sweet spices and brings the filling together. Pure vanilla makes a difference
• Ground cinnamon: Classic for pumpkin desserts. Fresh ground is best for vibrant flavor
• Ground ginger: Brings warmth and a little snap to the filling
• Ground nutmeg: Subtle spice elevates the overall finish
• Salt: Just a touch wakes up all the sweet and spicy flavors
• Granulated sugar for brûlée topping: Forms the signature shatteringly crisp caramel layer
• Heavy cream (for topping): Creates a pillowy whipped topping
• Bourbon: Gives the cream a subtle grown-up twist. Use a bourbon you like to sip
• Powdered sugar: Lightly sweetens the whipped cream
• Vanilla extract (for topping): Rounds out the topping with more aromatic vanilla notes

Instructions

Mix Pumpkin Custard:

Combine pumpkin puree, heavy cream, milk, both sugars, eggs, vanilla, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Whisk thoroughly until perfectly smooth and uniform. Make sure there are no streaks of egg. This helps the custard set evenly

Fill Ramekins:

Pour the custard mixture into individual ramekins or custard cups. Use a ladle for easy and even distribution. Fill each one about three-quarters full so they do not overflow while baking

Prepare Water Bath:

Arrange the filled ramekins inside a deep baking dish. Pour hot water carefully into the dish so it comes about halfway up the sides of the ramekins. This gentle water bath prevents the custard from curdling and keeps the texture silky

Bake and Cool:

Place the dish in a preheated oven at 350°F. Bake for 40 to 45 minutes. Test by inserting a knife into the center of a custard. It should come out clean and the custard will barely wobble. Remove from the oven and allow to cool to room temperature. Then refrigerate to chill completely

Caramelize the Sugar:

Just before serving, sprinkle each custard surface evenly with granulated sugar. Using a kitchen torch heat the sugar until it melts, bubbles, and turns amber forming a smooth crisp crust. Work slowly and keep the torch moving for even color

Whip Bourbon Cream:

In a chilled mixing bowl whip heavy cream, bourbon, powdered sugar, and vanilla until you see stiff peaks. The cream should hold its shape when you lift the whisk. Do not overbeat

Serve:

Dollop a generous spoonful of the whipped cream on the cooled brûlée and serve immediately. Watch for that satisfying crack as each spoon breaks the sugar top

For me the snap of the brûlée top is everything. I have memories of cracking into these with my sister and both of us grinning the first time I got that caramel just right in my own kitchen. The bourbon cream started as an experiment and now it is the signature touch nobody wants me to skip.

Storage Tips

Cover and refrigerate the baked custards for up to two days before brûlée-ing the tops. Do not brûlée in advance or the topping will soften. Leftovers keep well for a day but the caramel may lose its crunch

Ingredient Substitutions

For a nonalcoholic whipped cream drop the bourbon and add extra vanilla or a dash of maple syrup. If you do not have heavy cream you can swap half and half for the custard the final texture will be a bit lighter

Serving Suggestions

Serve as a make ahead dessert for Friendsgiving or after a fall dinner party. Sometimes I garnish with candied pecans for crunch. Try pairing with spiced shortbread or a scoop of vanilla bean gelato

Cultural and Historical Context

This dessert plays on the classic French technique of brûlée with the familiar flavors of American pumpkin pie. It bridges festive comfort and elevated presentation. The brûlée top has roots in European custard desserts which I have always loved for that mix of rustic and refined

Seasonal Adaptations

Use sweet potato puree in place of pumpkin for a winter spin
Sprinkle the brûlée with a pinch of chai spice for a different flavor
Swap brown sugar for maple sugar in the custard for a deeper earthy sweetness

Success Stories

I first made these for a late autumn dinner when I wanted something cozy but not heavy. My guests could not believe it was pumpkin pie without a crust. It has since become my most shared fall recipe

Freezer Meal Conversion

You can freeze baked but unburnt custards once they are cooled and tightly covered. Defrost in the fridge overnight. Finish with sugar and brûlée just before serving for a fresh contrast of textures

This silky pumpkin pie brûlée might look fancy, but it is straightforward to make and always a showstopper. The bourbon whipped cream and caramel crunch will make every guest ask for seconds.

Recipe Q&A

→ What type of pumpkin works best for the custard?

Use pure pumpkin puree, either canned or homemade, for a smooth texture and balanced flavor.

→ Can I make this ahead of time?

Yes, prepare and bake the custard in advance, then brûlée the sugar topping just before serving.

→ Do I need a kitchen torch for the brûlée topping?

A kitchen torch gives the best caramelized finish, but you can use an oven broiler as an alternative.

→ How do I avoid curdling the pumpkin custard?

Bake the ramekins in a water bath to ensure gentle, even cooking and a silky-smooth texture.

→ Is the bourbon whipped cream optional?

Yes, you may omit the bourbon or replace it with vanilla or a splash of maple syrup if desired.