Print

Irresistible Pumpkin Pie Brle with Bourbon Whipped Cream

Pumpkin Pie Brûlée with Bourbon Whipped Cream
Print Recipe

Taste the irresistible blend of Pumpkin Pie Brle topped with rich bourbon whipped cream a perfect fall dessert for any occasion

Ingredients

  • Canned Pumpkin or Fresh Pumpkin Puree
  • Granulated Sugar
  • Heavy Cream
  • Bourbon
  • Eggs
  • Demerara or Turbinado Sugar (for brûlée topping)

    • Instructions

  • Preheat your oven to 350°F (175°C) and prepare a baking dish or a large roasting pan for a water bath (bain-marie).
  • In a mixing bowl, combine your pumpkin puree, granulated sugar, eggs, spices, and vanilla extract. Mix until smooth.
  • Gently fold in the heavy cream until well-blended.
  • Divide the pumpkin custard mixture among ramekins. Place ramekins in the baking dish and fill with hot water until halfway up the sides. Bake for 30-35 minutes until slightly jiggly in the center.
  • Allow to cool for 10 minutes, then chill in the fridge for at least 2 hours.
  • In a mixing bowl, combine heavy cream, powdered sugar, and bourbon. Whisk until soft peaks form.
  • Sprinkle a thin layer of demerara or turbinado sugar over each ramekin and use a kitchen torch to caramelize until golden. If you don’t have a torch, use a broiler for 2–3 minutes.
  • Allow the sugar topping to harden for 5 minutes, then serve with bourbon whipped cream.

    • Nutrition

    Find it online: https://izooco.com/pumpkin-pie-brulee-bourbon-whipped-cream-eggs-sugar-baking/