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.