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Ingredients for the Pie:
1 unbaked pie crust (store-bought or homemade)
1 ½ cups pumpkin puree (canned or homemade)
¾ cup light brown sugar, packed
2 large eggs
½ cup heavy cream
¼ cup whole milk
¼ cup bourbon
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
Brûlée Topping:
¼ cup granulated sugar (for sprinkling on top)
Instructions:
Preheat the Oven:
Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie dish. Trim edges and crimp as desired.
Prepare the Pumpkin Filling:
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, milk, bourbon, and vanilla extract until smooth. Add cinnamon, ginger, nutmeg, cloves, and salt; stir until combined.
Bake the Pie:
Pour filling into prepared crust and smooth the top. Bake for 50-60 minutes until set but slightly jiggly in the center. A toothpick inserted should come out mostly clean. Cool completely at room temperature.
Caramelize the Brûlée Topping:
Sprinkle granulated sugar evenly over the pie. Using a kitchen torch, caramelize sugar until golden and crisp. Alternatively, place under broiler for 1-2 minutes, watching carefully to avoid burning.
Cool and Serve:
Allow topping to cool and harden before slicing. Serve as is or with whipped cream if desired.
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