Name: Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup canned pumpkin puree; 3 large egg yolks; 1 large egg; 1 cup heavy cream; 1 cup half and half; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/4 teaspoon fine sea salt; 1/3–1/2 cup granulated sugar; 1 cup cold heavy cream; 2 tablespoons powdered sugar; 1 teaspoon pure vanilla extract; 1–1 1/2 tablespoons bourbon; freshly grated nutmeg; crushed gingersnaps or graham crackers; toasted pecans or pepitas

Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream tastes like classic Thanksgiving pie met crème brûlée and decided to dress up in its fancy holiday clothes. It suits anyone who loves pumpkin spice desserts, wants an impressive make-ahead dessert, and has about 1 hour of active time plus chilling. I tested this version for my own Friendsgiving, and my friends still text me about “that pumpkin brûlée thing.”

Why Make This Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream at Home

You control the spice level, the sweetness, and the texture, so the pumpkin custard tastes rich and silky instead of dense or rubbery. The sugar crust cracks like a proper crème brûlée, and the bourbon vanilla whipped cream adds a grown up flavor without tasting boozy.

You can prep the custards in advance, chill them, and torch the tops right before serving, which makes holiday hosting much less stressful. The recipe also uses pantry staples, so you avoid hunting down specialty ingredients right before a big meal.

“This Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream tastes like the best parts of pumpkin pie and crème brûlée in one spoonful, and my guests scraped their ramekins clean. ★★★★★”

Ingredients You Need

Pumpkin custard base

1 cup canned pumpkin puree
- Use pure pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
3 large egg yolks
1 large whole egg
1 cup heavy cream
1 cup half and half
- You can swap the half and half with whole milk if needed, but the custard turns slightly less rich.
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon fine sea salt

Sugar topping

1/3 to 1/2 cup granulated sugar
- Use regular white sugar for the most even caramelization.
- You can mix in a tablespoon of brown sugar for deeper flavor, but it burns faster, so watch closely.

Bourbon vanilla whipped cream

1 cup cold heavy cream
2 tablespoons powdered sugar
- Powdered sugar dissolves quickly and keeps the cream smooth.
1 teaspoon pure vanilla extract
1 to 1 1/2 tablespoons bourbon
- Use a bourbon you enjoy sipping. I often use Maker’s Mark or Woodford, but any decent mid range bottle works.
- You can omit the bourbon and add an extra 1/2 teaspoon vanilla for a kid friendly version.

Optional garnishes

Freshly grated nutmeg
Crushed gingersnaps or graham crackers
A few toasted pecans or pepitas

Equipment list

6 to 8 small ramekins, about 4 to 6 ounces each
Large baking dish or roasting pan that holds all the ramekins
Medium saucepan
Large mixing bowl
Whisk
Fine mesh strainer
Kitchen torch
- You can use the broiler in a pinch, but a torch gives better control.
Electric hand mixer or stand mixer with whisk attachment
Measuring cups and spoons
Kettle or small pot for hot water

Tips & Mistakes

Use room temperature eggs so they mix smoothly into the pumpkin custard and avoid a grainy texture.
Whisk the pumpkin and sugars together before you add the dairy so the sugar starts to dissolve and the custard bakes evenly.
Warm the cream mixture gently and avoid boiling it, since boiling can curdle the eggs once you mix everything.
Temper the eggs by slowly whisking warm cream into them, and you prevent scrambled egg bits in your custard.
Strain the custard through a fine mesh sieve to catch any tiny cooked egg pieces and create a silky texture.
Place ramekins in the baking dish before you pour the hot water, so you avoid sloshing water into the custard.
Pour hot tap water or just boiled water around the ramekins to reach halfway up the sides, which helps the custard bake gently.
Bake until the edges look set and the centers still jiggle slightly, since overbaking leads to a rubbery custard.
Chill the custards completely before you add sugar on top, or the sugar can melt into the surface instead of caramelizing.
Sprinkle sugar in a thin, even layer on top, because thick piles burn on top while the bottom layer stays raw.
Move the torch in small circles and keep it a few inches away from the sugar, so you caramelize it instead of burning one spot.
Add the bourbon slowly to the whipped cream and taste as you go, since too much can thin the cream and overpower the pumpkin.

How to Make Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream

Step 1: Prep the oven and ramekins

Preheat your oven to 300°F. Arrange the ramekins in a large baking dish or roasting pan in a single layer. Set a kettle or pot of water to heat so you have hot water ready for the water bath.

Step 2: Mix the pumpkin and sugars

In a large mixing bowl, whisk the pumpkin puree, brown sugar, and granulated sugar until the mixture looks smooth and glossy. Add the egg yolks and whole egg, then whisk until the mixture looks thick and slightly lighter in color. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves, and salt until everything blends evenly.

Step 3: Warm the cream mixture

In a medium saucepan, combine the heavy cream and half and half. Heat over medium low until the mixture feels hot to the touch and small bubbles form around the edges, but do not let it boil. Turn off the heat and let it sit for 1 to 2 minutes.

Step 4: Temper the eggs

Slowly pour about 1/2 cup of the warm cream mixture into the pumpkin mixture while you whisk constantly. Continue to add the cream in a slow, steady stream, whisking the whole time, until you combine everything. This step gently warms the eggs and keeps them smooth.

Step 5: Strain and portion the custard

Set a fine mesh strainer over a large measuring cup or bowl with a spout. Pour the pumpkin custard through the strainer and press gently with a spatula to help it pass through. Divide the strained custard evenly among the ramekins.

Step 6: Bake in a water bath

Slide the baking dish with ramekins onto the middle oven rack. Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up their sides. Bake 35 to 45 minutes, until the edges look set and the centers still wobble slightly when you nudge a ramekin.

Step 7: Cool and chill

Remove the baking dish from the oven and use tongs or a towel to lift the ramekins out of the water. Place them on a cooling rack and let them reach room temperature. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for the best texture.

Step 8: Make the bourbon vanilla whipped cream

Right before serving, pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla, then beat with an electric mixer on medium high speed until soft peaks form. Add 1 tablespoon of bourbon, beat again, taste, and add up to another 1/2 tablespoon if you want a stronger flavor, then beat just until medium peaks form.

Step 9: Torch the sugar topping

Remove the chilled custards from the fridge and blot any condensation from the tops with a paper towel. Sprinkle about 1 to 1 1/2 teaspoons of granulated sugar over each custard in a thin, even layer. Use a kitchen torch to melt and caramelize the sugar until it turns deep golden and glassy, then let it sit 2 to 3 minutes so the sugar hardens.

Step 10: Serve

Top each Pumpkin Pie Brulee with a generous spoonful of bourbon vanilla whipped cream. Add a light dusting of freshly grated nutmeg or a sprinkle of crushed gingersnaps if you like. Serve right away so everyone gets that contrast of warm, crackly sugar and cold, creamy center.

Variations I've Tried

I swapped the brown sugar in the custard for dark brown sugar and loved the deeper molasses flavor, especially with the bourbon whipped cream. I also tried a maple version by replacing half the brown sugar with pure maple syrup and slightly reducing the cream, which gave a cozy breakfast vibe in dessert form. For a lighter option, I used all whole milk instead of half and half plus cream, which tasted less rich but still silky enough for a weeknight treat.

I tested a chai spice version by using a chai spice blend instead of the individual spices, and it paired beautifully with the caramelized sugar top. I also made a kid friendly batch by skipping the bourbon and adding extra vanilla and a tiny pinch of cinnamon to the whipped cream, which disappeared first at the table. If you want a crunch, you can sprinkle a few crushed gingersnaps or toasted pecans over the whipped cream for texture.

How to Serve Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream

Serve Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream chilled with a freshly torched sugar crust so the top cracks under the spoon. I like to add a small cookie on the side, such as a gingersnap or shortbread, to scoop up the custard. You can plate each ramekin on a small dessert plate with a few toasted pepitas or pecans scattered around for a restaurant style look.

This dessert fits nicely after a big holiday meal because the portions stay small but feel special. If you host a dessert bar, line up the ramekins, torch them in front of guests, and let everyone add their own toppings like extra whipped cream, crushed cookies, or a sprinkle of cinnamon.

How to store

Store leftover Pumpkin Pie Brulee in the refrigerator, covered tightly, for up to 3 days without the sugar topping.
Add the sugar and torch it right before serving, since the caramelized top softens in the fridge.
Store leftover whipped cream in an airtight container in the fridge for up to 24 hours and whisk briefly before serving.
Freeze the baked, cooled custards without sugar topping for up to 1 month, wrapped well, then thaw overnight in the fridge before chilling again and finishing with sugar and the torch.
Reheat gently in the fridge only by letting chilled custards sit at room temperature for 10 to 15 minutes before serving, since you want them cool and silky, not hot.