Estimated reading time: 3 minutes

Indulge in the rich and flavorful delight of Brûléed Pumpkin Pie. This classic autumn dessert features a perfectly spiced pumpkin filling nestled in a flaky, buttery pie crust. What sets it apart is the crispy, caramelized sugar topping, giving each bite a delightful crunch. A deliciously decadent treat for your fall and holiday celebrations.

Brûléed Pumpkin Pie

Hi Everyone, looking for a classic pumpkin pie with a twist? Try this Brûléed Pumpkin Pie!

How to brûlée any pumpkin pie:

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-4 tablespoons ice water

For the Pumpkin Filling:

• 1 15-ounce can of pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

For the Brûlée Topping:

• 1/4 cup granulated sugar

Instructions:

For the Pie Crust:

1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
2. Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
3. While pulsing, add ice water one tablespoon at a time until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the pie dough on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess. Flute the edges decoratively.
7. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5-10 minutes or until the crust is golden. Remove from the oven and set aside to cool.

For the Pumpkin Filling:

1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
2. Add the eggs, heavy cream, and pure vanilla extract. Mix until everything is well combined.

Assembling and Baking:

1. Pour the pumpkin filling into the pre-baked pie crust.
2. Bake the pie in the preheated oven at 375°F (190°C) for 45-50 minutes, or until the filling is set around the edges but slightly jiggles in the center.
3. Remove the pie from the oven and let it cool on a wire rack.

For the Brûlée Topping:

1. Once the pie has cooled, evenly sprinkle the top of the pie with 1/4 cup of granulated sugar.
2. Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until it turns golden brown and crispy. Be cautious not to burn the sugar.
3. Allow the sugar to cool and harden for a few minutes.
4. Slice the Brûléed Pumpkin Pie and serve with a dollop of whipped cream if desired.

Enjoy your delicious Brûléed Pumpkin Pie! It’s the perfect dessert for any autumn or holiday gathering.

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Full, Printable Recipe

Brûléed Pumpkin Pie

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours 5 minutes

Indulge in the rich and flavorful delight of Brûléed Pumpkin Pie. This classic autumn dessert features a perfectly spiced pumpkin filling nestled in a flaky, buttery pie crust. What sets it apart is the crispy, caramelized sugar topping, giving each bite a delightful c

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-4 tablespoons ice water

For the Pumpkin Filling:

• 1 15-ounce can of pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

For the Brûlée Topping:

• 1/4 cup granulated sugar

Instructions

For the Pie Crust:

1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
2. Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
3. While pulsing, add ice water one tablespoon at a time until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the pie dough on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess. Flute the edges decoratively.
7. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5-10 minutes or until the crust is golden. Remove from the oven and set aside to cool.

For the Pumpkin Filling:

1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
2. Add the eggs, heavy cream, and pure vanilla extract. Mix until everything is well combined.

Assembling and Baking:

1. Pour the pumpkin filling into the pre-baked pie crust.
2. Bake the pie in the preheated oven at 375°F (190°C) for 45-50 minutes, or until the filling is set around the edges but slightly jiggles in the center.
3. Remove the pie from the oven and let it cool on a wire rack.

For the Brûlée Topping:

1. Once the pie has cooled, evenly sprinkle the top of the pie with 1/4 cup of granulated sugar.
2. Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until it turns golden brown and crispy. Be cautious not to burn the sugar.
3. Allow the sugar to cool and harden for a few minutes.
4. Slice the Brûléed Pumpkin Pie and serve with a dollop of whipped cream if desired.

Recommended Products

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• 
  Homestia Stainless Steel Measuring Cups and Spoons Set of 8 Pcs Baking Cooking Utensils with Measurement for Dry and Liquid Ingredients, Black
• 
  Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)
• 
  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 296mgCarbohydrates: 46gFiber: 2gSugar: 28gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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• First published: 10/16/2023

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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