By “classic pumpkin pie, ” I mean pumpkin pie spiked with rum, obviously. You know me. By classic I mean Brûléed Classic Pumpkin Pie. I love lil’ twists.
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.
How to Make Brûléed Classic Pumpkin Pie!
This recipe isn’t that far of a cry from other pumpkin pie recipes. Here are the steps:
– Make your pie crust. You can obviously use a store-bought pie crust if you’re looking for a bit of a shortcut!
– Par-bake your crust! I personally can’t stand par-baking but I make the exception for pumpkin pie.
– 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!
Slice it up and serve!
The brûléed 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
Ingredients
Pie Crust:
- 1 single sheet of homemade pie crust or store-bought
Filling:
- 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
For Topping:
- 2 tablespoons granulated sugar
Instructions
To Par Bake the Crust:
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.
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.
Notes
Equipment
Nutrition
If you make this Brûléed Classic Pumpkin Pie, let me know on Instagram!
Would it be acceptable to sub roasted fresh pumpkin for the canned? Was wondering if the water content is the same.
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.
Where did you learn food photography? I love your photos and especially the styling. Do you just have a gift for it? : )
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!
This is so gorgeous! I can practically feel that texture from the torched sugar on top.
Feel better soon 🙂 Cake looks super delicious, and maybe some rum will do you good 😉
This is total genius!! LOVE!
Rum, brulee, get outta here! I’m all over this shiz for next week.
I love that brûléed top – brilliant!
This is the recipe I have been on the hunt for! Can’t wait to make it for Thanksgiving!
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.
Thanks lady. And thanks for the recommendation. PS – Those mugs are my obsession!
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.
Hi Todd! Thanks for the rec. Sesame beef and coconut rice sounds like an awesome break from turkey and more turkey.
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!
Haha. I actually love room temperature pumpkin pie.
Looks delicious… I will try this recipe for sure! thank you
This pie is total perfection. Feel better soon lady!
Thank you!
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!
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
I am sorry that you are ill, but this pie can definitely spark my appetite any day.
Thanks, Belinda! x