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This Brûléed Pumpkin Pie is silky smooth and perfectly spiced. It’s baked in a par-baked pie crust and sprinkled with sugar. The torch crystalizes the sugar until a shell is formed. The fun part is cracking it with a spoon.
Brûléed Pumpkin Pie
This pie is as if creme brûlée and pumpkin pie dated and got married. The filling is a silky smooth classic pumpkin pie filling but with a sugary crust that is so delicious.
Ingredients You’ll need for Brûléed Pumpkin Pie
- Homemade pie crust or store-bought pie crust.
- Pumpkin puree – I like to use organic pumpkin from the Whole Foods brand 365. I love how bright orange it is in color.
- Eggs – Pumpkin pie is essentially a custard and this allows it to set properly.
- Heavy cream – This makes a rich, delicious filling.
- Spices – They add for a very dynamic and delicious filling. We have ground cinnamon, ginger, nutmeg and allspice.
For the rest of the ingredients, please take a look at the recipe card below!
How to Make Brûléed Pumpkin Pie!
This recipe isn’t that far of a cry from other pumpkin pie recipes.
- Make your pie crust. You can obviously use a store-bought pie crust if you’re looking for a bit of a shortcut!
- 2. Par-bake your crust! I personally can’t stand par-baking but I make the exception for pumpkin pie. You can use pie weights or dried beans.
- In a large bowl, whisk together the filling ingredients. There is pumpkin puree, spices, a bit of rum, salt and eggs. This is a balanced flavored filling.
- Add the filling to the par-baked pie crust and bake!
- When it’s done baking, you want to chill the pie crust for about 1 hour before you transfer it to the fridge.
- You can make this ahead for up to 2 days.
- When you’re ready to serve it, add the sugar to the top of the pie and then brûlée the top with a kitchen torch!
Tips and Tricks
- Chill this pie – You really want to ensure you chill this pie properly so you have a set pie. Also the cold and warm topping contrast is really nice.
- You can find a torch at your local bake store, Amazon or at a hardware store.
- For a twist, mix a pinch of cardamom into your pie filling – it’s like autumn in a spice.
- Before bruleeing, chill the pie – the cold will help the sugar harden into a crisp shell quicker.
- When torching, keep the flame moving in circles to avoid burning spots.
- Add a touch of bourbon to your whipped cream for a boozy complement to the sweet pie.
- Use a shallow pie dish for an even layer of filling that sets nicely and cooks evenly.
Fire up your torch! Sprinkle a thin, even layer of sugar over your cooled pie and torch it until it bubbles and caramelizes – watch it like a hawk, though; it goes from fab to burnt real quick.
You bet! Just roast it up, puree it smooth, and measure it out cup for cup.
A gentle bake and avoiding overcooking is key – think of it as a custard that doesn’t like a fuss.
If you don’t devour it all, store it in the fridge. But remember, the bruleed top will lose its crunch over time.
Indeed! Make the pie a day or two before, but save the bruleeing for showtime, right before serving.
What to Serve with Brûléed Pumpkin Pie
- Sheet Pan Turkey
- Cacio e Pepe Mashed Potatoes
- Creamy Mashed Potatoes
- How to Build a Cheese Board
- Creamy Baked Macaroni and Cheese
Brûléed Pumpkin Pie
- 1 (9-inch) pie baking dish
- 1 kitchen torch
- 2 mixing bowls
- 1 single homemade pie crust or store-bought
- 2 large eggs
- 1 large egg yolk
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 (15-ounce) can pure pumpkin puree, (not pumpkin pie filling)
- 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
- 1 large egg, beaten, for egg wash
- 2 tablespoons granulated sugar
To Par Bake the Crust:
- 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.
To Make the Filling:
- 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.
To Brûlée the Top:
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.