[This post is sponsored by ALDI! I’m partnering with them this holiday season to create delicious recipes, starting with this Brûlée Pumpkin Pie.]
We’re talking pie today — and not just any pumpkin pie.
This pumpkin pie is extra special. Just look at that topping!
I’m excited to be working with ALDI this holiday season to share seasonal recipes — first up, bourbon brûlée pumpkin pie.
It’s dreamy.
Chilled, it’s creamy and satisfying, yet still light. And the crunchy brûléed sugar on top brings a breathtaking contrast of textures. I’m absolutely loving it.
ALDI is incredibly convenient for me — I can find every baking ingredient I need. For this pie I used Baker’s Corner All-Purpose Flour for the crust, Baker’s Corner Granulated and Brown Sugars for the filling, and Baker’s Corner 100% Pure Pumpkin. I stocked up for holiday baking and even did a big cookie photoshoot this week.
The pie looks fancy, but it’s made with everyday ingredients and is surprisingly easy to prepare.
You don’t need any additional topping — the pie itself is brûléed. Granulated sugar is melted and caramelized just before serving to form a crisp, glossy sugar shell that’s irresistible.
I’ve never been a die-hard crème brûlée fan, though many of my friends are. Finding the idea of a brûléed pumpkin pie changed my mind — I became obsessed. It’s playful and different, but still familiar enough for a traditional Thanksgiving table.
This pie could convert someone who doesn’t usually love pumpkin pie — it’s that good. It’s creamy, balanced, and the brûléed top adds a layer of excitement without being too far from a classic.
I used a trusted pie crust technique I learned from Mother Lovett — bake the crust blind, then brush it lightly with beaten egg white. That creates a barrier between the crust and the filling so the bottom won’t get soggy. It’s a simple pie hack that makes a huge difference.
With this pie a success, I’m already thinking about making mini versions to package up for guests to take home after Thanksgiving.
Perfect for sharing.
Bourbon Brûlée Pumpkin Pie
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Ingredients
Crust
- 2 cups sifted Baker’s Corner all-purpose flour
- 1 tablespoon Baker’s Corner granulated sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white lightly beaten
Filling
- 3 large eggs
- 1 15 oz can Baker’s Corner 100% pure pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup Specially Selected 100% pure maple syrup
- 1 cup heavy cream
- 3 tablespoons Baker’s Corner granulated sugar
Instructions
Crust
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Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
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Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
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Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle for a 9-inch pie plate, fit it into the plate, trim excess, and crimp the edges as desired.
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Line the crust with parchment and pie weights or dried beans. Bake for 15 minutes until lightly golden. Remove and brush the inside lightly with the beaten egg white. Reduce the oven temperature to 350°F (175°C).
Filling
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In a large bowl, whisk together the eggs, pumpkin, sour cream, vanilla, bourbon and spices until smooth.
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Heat the maple syrup in a saucepan until it simmers, and allow it to cook 2–3 minutes to slightly thicken. Remove from heat and whisk in the cream gradually.
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Whisk the maple-cream mixture into the pumpkin mixture, then pour into the par-baked crust. Bake for 55–60 minutes, until the center barely jiggles and is set. Cool completely.
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Refrigerate the pie overnight if possible. Right before serving, sprinkle granulated sugar on top and use a kitchen torch to brûlée the sugar until it’s crystallized and golden. Serve immediately.
Notes
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Look at that crystalized sugar!