Description
A decadent pumpkin pie with a bourbon-infused filling and a caramelized brûlée topping.
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs
- For the crust: 1/4 cup granulated sugar
- For the crust: 6 tablespoons unsalted butter, melted
- For the filling: 1 can (15 ounces) pumpkin puree
- For the filling: 3/4 cup packed brown sugar
- For the filling: 1 teaspoon ground cinnamon
- For the filling: 1/2 teaspoon ground ginger
- For the filling: 1/4 teaspoon ground nutmeg
- For the filling: 1/4 teaspoon salt
- For the filling: 3 large eggs
- For the filling: 1 cup heavy cream
- For the filling: 2 tablespoons bourbon
- For the topping: 1/2 cup granulated sugar
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- 3. Bake the crust for 8-10 minutes, then let it cool.
- 4. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, heavy cream, and bourbon until smooth.
- 5. Pour the filling into the cooled crust and bake for 45-50 minutes, or until the center is set.
- 6. Remove from the oven and let cool completely.
- 7. Sprinkle the 1/2 cup granulated sugar evenly over the top of the pie.
- 8. Use a kitchen torch to caramelize the sugar until it forms a crispy topping. Let it cool before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g