Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream

🎃 Ma9adir (Ingredients)

For the Pumpkin Pie Filling:

• 1 can (15 oz) pumpkin purée
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• Zest of 1 orange (optional for brightness)
• Pinch of salt

For the Pie Crust:

• 1 sheet of pie dough (homemade or store-bought)
• Cinnamon sugar (for dusting decorative crust leaves)

For the Brûlée Topping:

• 2–3 tbsp granulated sugar (finely ground or caster sugar works best)

For the Bourbon Vanilla Whipped Cream:

• 1 cup heavy cream
• 2 tbsp confectioners’ sugar
• 1 tsp vanilla bean paste or extract
• 1 tbsp bourbon (optional but delicious)

🧁 Tari9a (Method)

1. Prepare the crust: Roll out the pie dough and press into a pie dish. Use extra dough to cut leaf shapes and dust with cinnamon sugar. Bake the leaves separately until golden.
2. Make the filling: In a bowl, whisk together pumpkin purée, condensed milk, eggs, spices, orange zest, and salt until smooth.
3. Bake the pie: Pour filling into the crust and bake at 350°F (175°C) for 45–55 minutes, or until the center is just set. Let cool completely.
4. Brûlée the top: Sprinkle a thin, even layer of sugar over the chilled pie. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, place under a broiler briefly — watch closely to avoid burning.
5. Make the whipped cream: Whip the cream with sugar, vanilla, and bourbon until soft peaks form. Chill until ready to serve.
6. Serve: Top each slice with a dollop of bourbon vanilla whipped cream and a decorative crust leaf. The contrast of creamy filling, crunchy brûlée, and airy cream is irresistible.