Bourbon Brûlée Pumpkin Pie

A twist on the classic pumpkin pie, incorporating bourbon for added depth and flavor.

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Preheat your oven to 425°F (220°C).
If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan. Crimp the edges for an attractive finish. If using a store-bought crust, ensure it’s thawed, then press it into the pan.
In a mixing bowl, whisk together the pumpkin puree, brown sugar, and spices until fully combined. Incorporate the bourbon, eggs, heavy cream, and vanilla extract, mixing well.
Pour the filling into the prepared pie crust. Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 45 minutes.
Let the pie cool for at least 2 hours. Sprinkle an even layer of sugar on top and use a kitchen torch to caramelize until golden brown and bubbly.
Slice the pie into wedges, serve warm or at room temperature, and enjoy!

For a dairy-free version, substitute heavy cream with coconut milk. For a lower glycemic option, use maple syrup instead of brown sugar.