Brûléed Classic Pumpkin Pie
Brûléed Classic Pumpkin Pie is a silky smooth pumpkin pie with a delicious crunchy topping. Creme Brûlée meets pumpkin pie--a match made in heaven!
Prep Time45 mins
Cook Time45 mins
Chilling Time3 hrs
Total Time4 hrs 30 mins
Servings: 1 9-inch pie
- 1 single sheet of 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
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.
To Make Ahead:
This pie can be made up to two days in advance, kept in the fridge and covered lightly with a clean kitchen towel or plastic wrap.