A Little History of Pumpkin Pie Brûlée
Pumpkin pie has been a cherished American dessert since the 17th century, often associated with harvest feasts and Thanksgiving traditions. The French culinary technique of brûlée—caramelizing sugar with a torch for a crisp, glassy topping—originates from the classic crème brûlée. By combining these two beloved desserts, Pumpkin Pie Brûlée was born: a modern twist that marries the warmth of spiced pumpkin custard with the elegance of caramelized sugar. It’s a festive, show-stopping dessert perfect for fall celebrations.
Pumpkin Pie Brûlée – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Pie Brûlée is creamy, spiced, and irresistibly caramelized, making it the perfect dessert for Thanksgiving or any cozy autumn gathering. The silky pumpkin custard is baked in a flaky crust, then topped with a delicate layer of brûléed sugar for a satisfying crackle with every bite. Elegant yet comforting, it’s a holiday-worthy dessert that’s as fun to make as it is to eat.
Ingredients
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1 prepared 9-inch pie crust (homemade or store-bought)
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1 (15 oz) can pumpkin puree
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1 cup heavy cream
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1/2 cup whole milk
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3/4 cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/4 tsp salt
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1/4 cup granulated sugar (for brûlée topping)
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Whipped cream & extra cinnamon, for garnish
Instructions
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Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and set aside.
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In a mixing bowl, whisk together pumpkin puree, cream, milk, brown sugar, eggs, vanilla, and spices until smooth.
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Pour filling into prepared crust. Bake 50–55 minutes, or until center is set but slightly wobbly.
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Cool completely at room temperature, then chill for at least 2 hours.
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Just before serving, sprinkle granulated sugar evenly over the top of the pie.
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Using a kitchen torch, caramelize sugar until golden and glassy.
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Garnish with whipped cream and a dusting of cinnamon. Slice and enjoy!
Notes
Substitute pumpkin spice blend for individual spices if preferred.
Use a kitchen torch for best results; broiler can work, but watch closely to avoid burning.
Can be made a day ahead; brûlée topping should be done just before serving.
FAQ Section
1. Can I make Pumpkin Pie Brûlée ahead of time?
Yes! You can bake the pie and chill it up to 2 days in advance. For best results, add the brûlée sugar topping and caramelize it just before serving to maintain its crisp texture.
2. What if I don’t have a kitchen torch?
If you don’t own a torch, place the pie under the broiler for 1–2 minutes. Keep a very close eye on it, as sugar can burn quickly. Rotate the pie for even caramelization.
3. Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree fresh pumpkin, then use the same amount as canned puree. Make sure it’s well-drained and smooth to avoid a watery filling.
