Brûléed Classic Pumpkin Pie

Desserts, Fall, Pie, Thanksgiving

Brûléed Classic Pumpkin Pie //

By “classic pumpkin pie, ” I mean pumpkin pie spiked with rum, obviously. You know me.

This whole week I’ve spent under the covers with the sickness. Amelia thinks sneezes are the most terrifying thing in the world. Whenever I dramatically sneeze, she flinches, bracing for the worst. She’s a weirdo. Luckily (for me and her), the sickness has almost run its course.

One of the many downsides of being sick is the loss of taste. I literally can taste nothing. Everything tastes flat, bland, the same. Except this pie. I tasted every little sweet and spicy note and looooved it. At its base, it’s a classic, awesome pumpkin pie. Not too eggy. I have serious issues with super eggy pumpkin pie. It’s sweet but obviously not too sweet. And the spices! Hello. Perfect amount, I think.

Brûléed Classic Pumpkin Pie //

Brûléed Classic Pumpkin Pie //

And the rum is not obvious. You won’t eat this and go, “whoa, rum pumpkin pie” (not that that would be bad), but it lingers. It compliments the spices.

This is a perfect pie for the people who are obsessed with the classics.

Next week I’ll be going to San Francisco to be spending it with Josh’s grandparents. We are cooking a very traditional Thanksgiving dinner – no funny, crazy combinations.

Some people don’t want new and crazy stuff. They want their traditional ol’ stuffing and turkey and pumpkin pie. This pie is for them. There’s nothing crazy about it, though I do think it’s just a slightly elevated version of the classic.

The bruleed top of this pie is just fun. The torch is dramatic. The shards of sugar glass are delicious and actually offer a nice texture in an otherwise soft and silky smooth custard.

While the rose pie I posted earlier this week and the oat crumble pie were both pretty labor intensive, this is super easy.

The only thing I suggest is to make sure it’s properly chilled. You really want the cold/hot effect–it’s tasty!

Brûléed Classic Pumpkin Pie //

Brûléed Classic Pumpkin Pie

Serving Size: 1 9-inch pie crust, chilled



  • 2 large eggs, plus 1 egg yolk
  • 1/2 cup white granulated sugar, plus more for topping
  • 2 tablespoons light brown sugar
  • 1 15-ounce can pumpkin puree
  • 1 1/3 cup heavy cream
  • 3 tablespoons dark rum
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt


Note: I found it unnecessary to par bake this crust, which I have done in the past with pumpkin !pie. I tried it both ways: par baked and not par baked. I found it was an unnecessary step, but !one of you made this recipe and experienced some raw dough, which isn't ideal. So, I !recommend you should par bake just to avoid this issue. (The picture above is not par baked.)

  • To par bake your crust, preheat your oven to 400 degrees F. Using the tines of a fork, poke the bottom of the pie crust a all over. Line the crust with a piece of parchment and fill with beans or pie weights. Bake for 15 minutes. Remove the pie weights and parchment and bake for an additional 10 minutes. Remove from the oven and set aside while the filling is made.
  • Preheat your oven to 325 degrees F. In a medium bowl, whisk together the eggs, egg yolk, 1/2 cup white granulated sugar, light brown sugar, pumpkin, heavy cream, rum, cinnamon, ginger, nutmeg, allspice and salt. Mix until very smooth; if there are lumps due to the pumpkin puree, run the mixture through sieve.
  • Place your prepared 9-inch pie pan onto a baking sheet (this will help with transferring it in and out of the oven). Pour the pumpkin mixture into your pie crust and brush the edges of the crust with egg wash.
  • Carefully transfer the pie to the oven and bake for 45 to 50 minutes, and until the center of the pie is set and it jiggles slightly. Make sure to check on it at the 20 minute-mark. If the pie crust is becoming too dark, place a tent, using foil, around the pie crust. Allow to cool at room temperature for 1 hour. Transfer to the refrigerator to chill for at least 2 hours. Right before serving, sprinkle the top of the pumpkin pie with 2 teaspoons of sugar. Using a blow torch, move the flame in small circles over the sugar until it melts and turns a light golden brown color. Serve immediately.
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  • Avatar
    Reply Belinda @themoonblushbaker November 22, 2013 at 2:17 am

    I am sorry that you are ill, but this pie can definitely spark my appetite any day.

  • Avatar
    Reply Elisa @ Insalata di Sillabe November 22, 2013 at 3:54 am

    This is my favorite pie among the ones you posted throughout the week! A classic pumpkin pie but with a fancy touch: the bruleed top! How is it that I’ve never thought about it myself?! We have already had a huge amount of pumpkin pie around here but this version is too amazing to not being tried!

    P.S: my baby Maya is afraid of sneezes, too. Weirdo! But I’m happy you’re getting better 🙂

    xo, Elisa

  • Avatar
    Reply Tieghan November 22, 2013 at 5:46 am

    Oh man, I hope you feel better soon! In the meantime, I would just eat pie. This pie!! It looks incredible and I love the bruleed top!

  • Avatar
    Reply Alex November 22, 2013 at 6:22 am

    This pie is total perfection. Feel better soon lady!

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  • Avatar
    Reply laura November 22, 2013 at 7:23 am

    Looks delicious… I will try this recipe for sure! thank you

  • Avatar
    Reply Gwen November 22, 2013 at 7:43 am

    What a great idea! I’m such a dork, I made a pumpkin pie for some co-workers this week and realize now I never put it in the fridge. No wonder they haven’t thanked me, it was probably gross, haha!

    • Adrianna Adarme
      Reply Adrianna Adarme November 22, 2013 at 8:25 am

      Haha. I actually love room temperature pumpkin pie.

  • Avatar
    Reply Laura (Blogging Over Thyme) November 22, 2013 at 7:59 am

    Hope you feel better soon!! And enjoy San Fran–have you ever gone to Berkeley Bowl?? If not, please go. Also, try the rainbow salad at Burma Superstar.

    Love this classic, but elevated pie! And I’m also sort of obsessed with that copper mug.

    • Adrianna Adarme
      Reply Adrianna Adarme November 22, 2013 at 8:26 am

      Thanks lady. And thanks for the recommendation. PS – Those mugs are my obsession!

    • Avatar
      Reply Todd @ HonestlyYUM November 22, 2013 at 8:57 am

      Laura, yes!! Burma Superstar is one of my faves. The sesame beef, oh, and the coconut rice! I know what I’m eating for dinner tonight 🙂

      Adrianna, thank you for this lovely recipe. I’m in the same boat as you this year. Need something to bring that’s classic, but with a subtle twist. This is just perfect.

      • Adrianna Adarme
        Reply Adrianna Adarme November 26, 2013 at 10:01 am

        Hi Todd! Thanks for the rec. Sesame beef and coconut rice sounds like an awesome break from turkey and more turkey.

  • Avatar
    Reply Chelsea ( November 22, 2013 at 8:41 am

    This is the recipe I have been on the hunt for! Can’t wait to make it for Thanksgiving!

  • Avatar
    Reply Laura (Tutti Dolci) November 22, 2013 at 9:01 am

    I love that brûléed top – brilliant!

  • Avatar
    Reply Abby @ The Frosted Vegan November 22, 2013 at 9:09 am

    Rum, brulee, get outta here! I’m all over this shiz for next week.

  • Avatar
    Reply Katrina @ Warm Vanilla Sugar November 22, 2013 at 9:58 am

    This is total genius!! LOVE!

  • Avatar
    Reply Rebecca November 22, 2013 at 1:06 pm

    Feel better soon 🙂 Cake looks super delicious, and maybe some rum will do you good 😉

  • Avatar
    Reply Katie @ Veggie and the Beast November 22, 2013 at 1:28 pm

    This is so gorgeous! I can practically feel that texture from the torched sugar on top.

  • Avatar
    Reply Holly Henderson November 22, 2013 at 3:07 pm

    Where did you learn food photography? I love your photos and especially the styling. Do you just have a gift for it? : )

    • Adrianna Adarme
      Reply Adrianna Adarme November 22, 2013 at 4:30 pm

      Well if you go back in the archives to some of my earlier photos, you’ll notice they’re not all that great. And even now I struggle. I think practice has made me better. I also think that since I went to film school I came into photographing food with a basic understanding of how ISO/aperture/shutter speed work, so that definitely helped! I think the thing that’s worked best for me is to look at photos that I absolutely love and try and emulate them the best I can. Before I shoot something I always look online at a few food photographers to see exactly how they shoot that exact type of food. Hope that explanation helps a bit!

  • Avatar
    Reply MFree November 22, 2013 at 4:23 pm

    Would it be acceptable to sub roasted fresh pumpkin for the canned? Was wondering if the water content is the same.

    • Adrianna Adarme
      Reply Adrianna Adarme November 22, 2013 at 4:25 pm

      You know, I’m not completely sure. Fresh pumpkin vs. canned has been a big debate. I will say that this canned pumpkin I used was pretty moist so you should be ok.

  • Avatar
    Reply Sami @ My Second Breakfast November 22, 2013 at 5:02 pm

    Is it weird that I’ve never tried pumpkin pie before? It feels like it is… This one makes me want to though!

  • Avatar
    Reply Nicole ~ Cooking for Keeps November 23, 2013 at 5:43 am

    Traditional with an edge…I like it!!!

  • Avatar
    Reply Danielle November 26, 2013 at 9:40 am

    Bummer! I made this for my office potluck and the bottom of the crust was raw still! Like soft uncooked dough. I followed the cook times/temperatures exactly and then even cooked for an extra 3 minutes bc the center was still a little too jiggly. Were we supposed to par bake the pie crust?

    • Adrianna Adarme
      Reply Adrianna Adarme November 26, 2013 at 9:45 am

      Man, this bums me out. I tried this recipe both ways: with par baking and not par baking. I found that I didn’t need the par bake and figured why add an extra step. When I didn’t par bake my crust was cooked – but definitely not crispy. Perhaps I should give people the option up above. Sorry the crust didn’t work out. Grr. Oh can I ask what type of pan you were using? Was it glass, ceramic or aluminum?

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    Reply ellie November 27, 2013 at 4:32 am

    I don’t have a torch but love the idea of the bruleed top! do you think I could do it in the broiler? Maybe I cover the crust with tin foil to be sure it doesn’t brown? also, do you have any tips for par baking? I tried to par bake a crust once and found a) that the tin foil melted into the crust and it was an awful mess and b) the crust shrank so much (it was for a tart) and in the end it was basically just the bottom dough with about 1/4″ rim around it. I am using a ceramic pie pan for this, do you think I could skip it?

    • Adrianna Adarme
      Reply Adrianna Adarme November 27, 2013 at 7:45 am

      Hi Ellie, It will not work under the broiler. Unfortunately for any bruleed recipe you definitely will need a torch. The fire has to touch and burn the sugar rapidly in order to create that hard top.

      As for par baking, I always start with a frozen crust. I think this helps a lot. I think a ceramic pie pan should work great (I’d just stay away from aluminum). Hope that helps!

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    Reply Beth December 1, 2013 at 11:09 am

    We made this for Thanksgiving and it was definitely the best pumpkin pie we’ve ever had. We didn’t brulee as we are sans torch, but it was delicious nonetheless. This was the first pie my 18 month old son has ever had and he kept asking for “mo umpkin ie.” He’s been talking about it as he falls asleep each night.

    We also made the classic cranberries and they, too, were amazing. I think it was the star anise and vanilla that made it so good.

    Thanks for helping make our Thanksgiving yummy and easy!

    • Adrianna Adarme
      Reply Adrianna Adarme December 1, 2013 at 12:12 pm

      Awwww that’s sooo awesome. I love that. I made this pumpkin pie again too!

      So glad you liked the cranberry sauce, too! I used a quarter of a vanilla bean in mine and was obsessed! xo

  • Avatar
    Reply Daniella December 4, 2013 at 12:16 pm

    is this pie supposed to be eaten cold? it looks really yummy but i’d imagine it would be a bit strange eating it cold vs nice and warm?

    • Adrianna Adarme
      Reply Adrianna Adarme December 4, 2013 at 7:33 pm

      I tend to think pumpkin pie can be eaten cold or room temperature. I served this at room temperature.

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