Brûlée Pumpkin Pie Recipe
Introduction
Brûlée Pumpkin Pie is a delightful twist on the traditional pumpkin pie, featuring a crisp caramelized sugar topping that adds a delicious crunch. This dessert combines creamy pumpkin filling with the rich flavor of pumpkin spice, perfect for fall gatherings or any cozy occasion.
Ingredients
- 1 pie crust
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for brûlée topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie dish, pressing it evenly on the bottom and sides.
- Step 2: In a bowl, whisk together the pumpkin purée, brown sugar, eggs, heavy cream, pumpkin spice, and salt until smooth and fully combined.
- Step 3: Pour the pumpkin filling into the prepared crust and bake for about 50 minutes, or until the filling is set but still slightly jiggly in the center.
- Step 4: Remove the pie from the oven and let it cool completely on a wire rack before proceeding.
- Step 5: Sprinkle the granulated sugar evenly over the cooled pie surface, then use a kitchen torch to caramelize the sugar until it forms a golden, crisp brûlée topping.
Tips & Variations
- For a deeper caramel flavor, use dark brown sugar in the filling instead of light brown sugar.
- If you don’t have a kitchen torch, place the sugared pie under a hot broiler for 1–2 minutes, watching carefully to avoid burning.
- Add a splash of vanilla extract to the filling for extra flavor complexity.
Storage
Store the pie covered in the refrigerator for up to 3 days. To preserve the brûlée topping, avoid covering the pie with plastic wrap directly on the surface; instead, use a pie keeper or tent loosely with foil. For best texture, consume the pie within a day of caramelizing the sugar. Reheat slightly in a warm oven if desired, but the brûlée crust may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie ahead of time?
Yes, you can bake and cool the pie a day in advance. Add the brûlée sugar topping and caramelize it just before serving to maintain the crisp texture.
What can I use if I don’t have pumpkin spice?
Mix your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts to mimic pumpkin spice flavor.
PrintBrûlée Pumpkin Pie Recipe
A luscious Brûlée Pumpkin Pie combining the creamy richness of pumpkin custard with a crisp, caramelized sugar topping. This dessert elevates traditional pumpkin pie with a torch-brûléed sugar crust, offering a delightful contrast of textures and a festive autumn flavor perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 ¾ cups pumpkin purée (canned or fresh)
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon pumpkin spice (blend of cinnamon, nutmeg, ginger, cloves)
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish, crimp the edges if desired, and set aside.
- Mix Filling Ingredients: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, heavy cream, pumpkin spice, and salt until fully combined and smooth.
- Fill and Bake: Pour the prepared pumpkin filling into the pie crust, smoothing the top evenly. Bake in the preheated oven for approximately 50 to 60 minutes, or until the filling is set with a slight jiggle in the center.
- Cool Completely: Remove the pie from the oven and allow it to cool at room temperature. Then refrigerate for at least 4 hours or overnight to fully set the custard.
- Brûlée the Top Sugar: Just before serving, evenly sprinkle the granulated sugar over the chilled pie filling. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until a golden brown, crisp sugar crust forms. Allow the sugar crust to harden briefly before slicing.
Notes
- Use canned pumpkin purée for convenience or homemade if preferred.
- If you don’t have a kitchen torch, you can broil the sugar-topped pie briefly, watching closely to avoid burning.
- For a flaky crust, blind bake the pie crust for 10 minutes before adding filling if desired.
- Speckled bubbles or slight browning on the custard surface after baking is normal.
- Store leftovers covered in the refrigerator to maintain custard freshness and crisp brûlée topping.
Keywords: Brûlée Pumpkin Pie, Pumpkin Pie, Caramelized Sugar Pumpkin Pie, Fall Dessert, Holiday Pumpkin Pie
