Bourbon Brûlée Pumpkin Pie

Preheat your oven to 375°F (190°C).
Fit a 9-inch pie dish with your pie crust, crimping the edges as desired. Set aside.
2. Prepare the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream and bourbon, ensuring a smooth consistency.
3. Bake the Pie
Pour the pumpkin filling into the prepared crust, smoothing out the top.
Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours before brûléeing.
4. Caramelize the Brûlée Topping
Just before serving, sprinkle ¼ cup granulated sugar evenly over the top of the chilled pie.
Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Let sit for a minute to harden before slicing.
If you don’t have a torch, place the pie under a broiler on high for 1-2 minutes, watching carefully to avoid burning.
Serving and Storage Tips