Ingredients:
1 pie crust (store-bought or homemade)
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs
1 cup heavy cream
1/4 cup bourbon
1/4 cup granulated sugar (for brûlée topping)
Instructions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a 9-inch pie dish with your pie crust, whether store-bought or homemade. Set it aside.
Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg. The spices should be well blended with the pumpkin.
Add the Eggs and Liquids: Beat in the eggs one by one, ensuring each is fully incorporated before adding the next. Pour in the heavy cream and bourbon, stirring until everything is well combined and smooth.
Fill the Crust and Bake: Pour the pumpkin mixture into the pie crust, spreading it out evenly. Bake in the preheated oven for 50 to 60 minutes. The pie is ready when the filling is set and a knife inserted in the center comes out clean.
Cool the Pie: Let the pie cool completely on a wire rack. This is important to ensure the texture is perfect and the flavors meld together.
Brûlée the Top: Just before serving, sprinkle the granulated sugar evenly over the top of the pie. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, you can place the pie under a broiler for a few minutes, but keep a close eye on it to prevent burning.
Serve and Enjoy: Slice the pie and serve to your guests or enjoy it yourself! The combination of smooth pumpkin filling and crisp brûlée topping is irresistible.
Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8