Name: Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup canned pumpkin puree (100% pumpkin, not pie filling); 3 large egg yolks; 1 large egg; 1 cup heavy cream; 1/2 cup whole milk; 1/2 cup light brown sugar, packed; 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/4 teaspoon fine sea salt; 1/3 cup granulated sugar, plus more as needed; 1 cup cold heavy cream; 2 tablespoons powdered sugar; 1 teaspoon pure vanilla extract or vanilla bean paste; 1 to 1 1/2 tablespoons bourbon; freshly grated nutmeg; crushed gingersnap cookies; 1 pinch flaky sea salt for topping

Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream tastes like the best parts of Thanksgiving dessert and a fancy restaurant crème brûlée had a very delicious baby. It suits anyone who loves classic pumpkin pie flavor but wants a slightly fancier twist, and it takes about 1 hour total, including chilling time if you plan ahead. I tested this on my own family of picky dessert people, and they scraped the dishes so clean I thought they might start licking the ramekins.

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

You get all the cozy pumpkin spice flavor with that crackly sugar top that shatters under your spoon, without paying restaurant prices. You also control the sweetness, the spice level, and the bourbon strength in the whipped cream, so the dessert tastes exactly how you like it.

This pumpkin pie brulee recipe also works perfectly for make-ahead entertaining. You can bake the custards in advance, chill them, then torch the sugar and whip the cream right before serving, which keeps you out of the kitchen when guests arrive.

“This Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream tastes like a holiday dessert from a fancy bistro, but it comes out of my very normal home oven. ★★★★★”

Ingredients You Need

Pumpkin custard base

1 cup canned pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
3 large egg yolks
1 large whole egg
1 cup heavy cream
1/2 cup whole milk
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon fine sea salt

You can swap the individual spices for 1 1/2 teaspoons pumpkin pie spice if that already sits in your pantry. If you prefer a less sweet custard, drop the granulated sugar to 1 tablespoon.

Sugar for the brulee top

1/3 cup granulated sugar, plus extra as needed
- Use regular white sugar; it melts and caramelizes more evenly than brown sugar.
- Superfine sugar also works and can give a slightly more even crust.

Bourbon vanilla whipped cream

1 cup cold heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract or vanilla bean paste
1 to 1 1/2 tablespoons bourbon
- Use a bourbon you enjoy sipping; I often reach for Maker’s Mark or Woodford.
- If you prefer no alcohol, swap the bourbon for 1 tablespoon maple syrup and a tiny pinch of cinnamon.

Optional garnishes

Freshly grated nutmeg
Crushed gingersnap cookies
A tiny pinch of flaky sea salt on top of the caramelized sugar

Equipment list

6 to 8 small ramekins (4 to 6 ounce size)
Large baking dish or roasting pan to hold the ramekins
Kitchen torch
- You can use the broiler in a pinch, but a torch gives better control.
Medium saucepan
Mixing bowls
Whisk
Fine mesh strainer (helps keep the custard silky)
Measuring cups and spoons
Electric hand mixer or stand mixer for whipped cream
Kettle or pot to heat water for the water bath

Tips & Mistakes

Preheat the oven fully so the custard bakes evenly and sets with a smooth texture.
Use room temperature eggs to help them mix smoothly into the pumpkin and dairy.
Whisk the custard gently; strong whisking adds bubbles that create a foamy top.
Strain the custard before baking to catch any egg bits and keep the texture velvety.
Set the ramekins in the pan before you pour in hot water to avoid spills.
Pour hot tap water or just-boiled water around the ramekins, not into them, and stop at about halfway up the sides.
Bake until the edges look set and the center still jiggles slightly; if the whole thing looks firm, you overbaked it.
Chill the custards fully before you torch the sugar, or the heat can overcook the top layer.
Sprinkle sugar in a thin, even layer on top; thick piles burn on the outside and stay raw underneath.
Move the torch in small circles and keep it moving so the sugar caramelizes instead of burning in spots.
Whip the cream until soft peaks form; if you go too far, it turns grainy and heavy.
Add bourbon slowly and taste as you go so you hit your perfect level of flavor without thinning the cream too much.

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 so they sit flat and have a little space between them. Heat a kettle or pot of water until hot but not boiling, and keep it on standby for the water bath.

Step 2: Mix the pumpkin custard

In a medium 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 well combined. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves, and salt.

In a small saucepan, combine the heavy cream and milk. Warm the mixture over medium-low heat until it feels hot to the touch and small bubbles form around the edges, but do not let it boil. Slowly pour the warm dairy into the pumpkin mixture while you whisk constantly, so the eggs blend in smoothly.

Step 3: Strain and portion the custard

Set a fine mesh strainer over a clean bowl and pour the custard through it. This step catches any tiny cooked egg bits and gives your pumpkin pie brulee a silky finish. Taste a small spoonful and adjust the spices or salt if you want a stronger flavor.

Ladle or pour the custard into the ramekins, filling them about three quarters full. Wipe any drips off the sides so they do not burn or bake onto the edges.

Step 4: Bake in a water bath

Slide the baking dish with the filled ramekins onto the middle oven rack. Carefully pour the hot water into the baking dish around the ramekins until the water reaches about halfway up their sides. Take your time and pour from a corner so water does not splash into the custard.

Bake for 30 to 40 minutes, depending on the size of your ramekins. Start checking at 25 minutes. Gently nudge one ramekin; the edges should look set, and the center should still jiggle slightly like soft Jell-O.

Step 5: Cool and chill

Use tongs or thick oven mitts to lift the ramekins out of the water bath and set them on a cooling rack. Let them cool to room temperature. Once cool, cover each ramekin with plastic wrap and chill in the fridge for at least 2 hours, or up to 2 days.

The custard will firm up as it chills and the pumpkin spice flavors will deepen. You can stop here if you want to prep ahead and finish the brulee and whipped cream right before serving.

Step 6: Make the bourbon vanilla whipped cream

Right before you plan to serve, pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form.

Add 1 tablespoon of bourbon and beat again briefly. Taste and decide if you want a stronger bourbon note, then add up to another 1/2 tablespoon if you like. Stop when the whipped cream holds soft to medium peaks and looks smooth and fluffy.

Step 7: Brulee the sugar topping

Remove the chilled pumpkin custards from the fridge and take off the plastic wrap. Pat the tops dry gently with a paper towel if any condensation formed. Sprinkle about 1 to 1 1/2 teaspoons granulated sugar over each custard in an even layer; tilt and tap the ramekin to spread the sugar.

Light your kitchen torch and hold the flame a few inches above the sugar. Move the flame in small circles until the sugar melts, bubbles, and turns a deep golden color. If you want a thicker crust, let the first layer cool for 1 minute, then add a second thin layer of sugar and torch again.

Let the caramelized sugar cool and harden for 3 to 5 minutes. You want that signature crack when you tap it with a spoon, but you still want the custard underneath cool and creamy.

Step 8: Assemble and serve

Dollop or pipe a generous spoonful of bourbon vanilla whipped cream on each pumpkin pie brulee. Sprinkle with a tiny pinch of freshly grated nutmeg or crushed gingersnaps if you like a little crunch. Serve right away so the sugar stays crisp and the whipped cream stays fluffy.

Variations I've Tried

I swap the bourbon in the whipped cream for maple syrup and a touch of extra vanilla when I serve kids or anyone who avoids alcohol, and the maple flavor pairs beautifully with the pumpkin custard. I also stir a tablespoon of very finely chopped candied ginger into the custard for a little spicy chew in each bite. Sometimes I mix half white sugar and half turbinado sugar on top, which gives a slightly thicker, more rustic caramel crust.

If you want a lighter dessert, you can use all milk instead of part cream, though the texture turns a bit less rich and custardy. I also tested a version with a gingersnap crust pressed into the bottom of each ramekin; it tastes great, but the crust softens under the custard, so I prefer to use crushed gingersnaps as a crunchy topping instead.

How to Serve Pumpkin Pie Brulee with Bourbon Vanilla Whipped Cream

Serve each pumpkin pie brulee chilled with the sugar freshly caramelized and the bourbon vanilla whipped cream piled high on top. Add a sprinkle of crushed gingersnap cookies or graham crackers for crunch, or a light dusting of cinnamon for extra warmth. I like to pair it with hot coffee, chai, or a simple mug of hot chocolate for kids. Set out small spoons so everyone can crack through the sugar top and scoop up custard and cream in each bite.

How to store

Store leftover pumpkin pie brulee (without the sugar topping) covered in the fridge for up to 3 days.
Keep the whipped cream in an airtight container in the fridge for up to 24 hours; give it a quick whisk before serving if it loosens.
Do not store the caramelized sugar topping; torch the sugar right before serving so it stays crisp.
Freeze the baked, cooled custards (without sugar topping) tightly wrapped for up to 1 month, then thaw overnight in the fridge.
Reheat gently by setting the ramekins in a pan of warm water for a few minutes if you want them slightly warmer than fridge temperature, then chill again briefly before you add sugar and torch.