Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream is my go-to miracle fix when regular pumpkin pie starts feeling, you know, kind of “been there, done that.” Ever get stuck in a dessert rut, staring at all those classic holiday treats and thinking you want something new but not too weird? Same. I craved a fresh spin that still had those fall feels but honestly, felt a little fancier. If you’re also the “let’s shake it up” type, this recipe is ridiculous in the best way. The crunchy top, creamy center, and boozy whipped cream are basically a hug for your taste buds. By the way, if you want to really round out a fall feast, these Pumpkin Pancakes With Cinnamon Butter and a tray of Soft Pumpkin Cookies With Cinnamon Frosting are just calling your name.
Pumpkin Creme Brulee Ingredients
Alright, let’s keep this simple. You don’t need a truckload of obscure stuff. The magic’s in how the ordinary things transform. All you need for the custard is a can of pureed pumpkin, heavy cream (don’t even think about skimping here), egg yolks, brown sugar, a sprinkle of cinnamon, and, if you’re feeling snazzy, a pinch of nutmeg or ginger. Vanilla extract is non-negotiable in my kitchen. You’ll want regular white sugar for the brûlée topping so you get that glassy, shattering effect when you take a spoon to it. For the bourbon vanilla whipped cream: heavy cream again, a splash of good bourbon, a little powdered sugar so it actually whips, and a hearty glug of vanilla. If you skip the bourbon, hey, it’s still darn tasty. But I say, life is short—pour the bourbon.
Oh and pro tip, don’t swap pumpkin pie filling for regular pumpkin; you want to control the spices and sweetness yourself.
“I didn’t even like pumpkin desserts until this. The brûlée top turns everyone into a true believer.”
Handy Equipment
So, you can pull this off with basic kitchen stuff, but a couple things really help. You’ll need a couple of ramekins. Use the shallow ones for max toasty top action. A whisk and a mixing bowl are crucial, sure, but if you’ve got a baking dish to set your ramekins in, you’re gold. Get yourself a kitchen torch—yes, it’s worth it for the drama and that perfect crackly sugar. If not, broiling is possible but honestly, it’s never quite the same. Oh, and a fine mesh strainer can save you from egg bits in your custard.
Tiny side note, I once tried to brûlée using a BBQ lighter. Nope. Save yourself. Just use the torch.
Why Bake Creme Brulee in a Water Bath?
Baking custard in a water bath feels like some wizard magic. What it really does? Keeps the temperature gentle and even, so the pumpkin custard bakes smooth. No weird bubbles, no tough edges. Just creamy, melt-in-your-mouth custard. You put the ramekins in a big pan, pour hot water in halfway up the sides (don’t get it in your dessert). The water keeps things mellow and your brulee comes out restaurant-fancy. Trust me, if you skip this, you might end up with scrambled eggs or some unfortunate rubbery mess. That’s just not what we’re hunting for with pumpkin pie brûlée.
Serving this after pulling it from the water bath? It’s honestly the closest I’ve felt to running a five-star restaurant out of my tiny kitchen.
| Tip | Details |
|---|---|
| Use Fresh Pumpkin | Opt for fresh pureed pumpkin rather than canned pumpkin pie filling for better control of flavor and spices. |
| Water Bath Baking | Using a water bath helps to prevent curdling, giving you a smoother texture in your custard. |
| Chill Before Brûlée | Make sure to chill your custard fully before adding your sugar layer and torching it for a perfect crackable crust. |
| Bourbon For Extra Flavor | Add bourbon to your whipped cream for a delicious depth of flavor that complements the pumpkin. |
How to Brulee Your Pumpkin Custard
Once you’ve chilled those adorable ramekins, it’s time for the showstopper: brûlée the top. Sprinkle a thin, even layer of regular sugar (don’t use brown, it’s too sticky) right before serving. Fire up your kitchen torch—work in circles till the sugar bubbles up and turns golden, almost amber in places. That, my friend, is THE moment. Let it cool a bit so it hardens into a toffee-like lid. If you don’t have a torch, I guess you can try the broiler, but you gotta keep an eagle eye or you’ll just melt your custard. This sugar crust makes the recipe. Don’t skimp, and don’t try to get creative with weird sprinkle toppings (though I do know a guy who tried crushed ginger snaps—wasn’t pretty).
Serving Pumpkin Creme Brulee
What’s the best way to serve this magic? Honestly, you can’t go wrong, but here are my favorites that haven’t failed me yet:
- Top with a huge dollop of the bourbon vanilla whipped cream (don’t be shy, pile it on).
- Scatter a few roasted pecans or walnuts over the top if you like crunch.
- Serve with a side of those Deliciously Spooky Jack-O-Lantern Pumpkin Hand Pies to double down on pumpkin power.
- Drizzle with a little maple syrup if you want it even sweeter.
I’ll make a confession, sometimes I’ll serve this as a brunch dish (who’s judging?) with strong coffee, and it’s oddly perfect. If you’re into fall flavors, maybe check out these Apple Pumpkin Streusel Muffins for your next round—you won’t regret it.
Common Questions
What if I don’t have a torch?
You can use your oven broiler in a pinch. Just watch super close so you don’t melt the custard.
How far in advance can I make this?
Bake the pumpkin pie brûlée up to two days ahead. Brûlée the sugar topping right before you serve.
Do I have to use bourbon in the whipped cream?
Nope! But it does add a little something special. Just leave it out or swap for vanilla.
Can I use other milks instead of heavy cream?
Maybe, but it’s way less creamy. Go full-fat for dreamy texture.
What sugar works best for the brûlée top?
Regular granulated white sugar. Brown sugar gets too sticky and won’t give you that crack.
Ready to Brûlée Like a Boss?
There you have it—a full guide for the best pumpkin pie brûlée with bourbon vanilla whipped cream you’ll ever eat at home, at least in my humble opinion. With creamy custard and that shatter-crisp sugar lid, this dessert slays at any table. Don’t be afraid to riff on it or check out some other cozy ideas like Best Pot Roast with Tender Potatoes and Carrots or the wild Huckleberry Vanilla Bean Ice Cream Swirl if you want to keep the magic going. Grab your ramekins and torch, and wow your people. This one’s seriously unforgettable.
