A Little History of Pumpkin Pie Brûlée
Pumpkin pie has deep roots in American tradition, dating back to the 17th century when settlers adapted native pumpkins into pies and custards. Brûlée, meaning “burnt” in French, is a culinary technique that became famous through crème brûlée, a dessert with a caramelized sugar crust. Pumpkin Pie Brûlée is a modern fusion of the two: a silky pumpkin custard baked in a flaky crust, finished with a crackly caramelized sugar topping that adds both flavor and elegance.
Pumpkin Pie Brûlée – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Pie Brûlée is a creamy, spiced, and decadent twist on the classic fall favorite. Perfect for Thanksgiving, cozy autumn dinners, or festive holiday gatherings, it combines the familiar warmth of pumpkin pie with the irresistible crunch of caramelized sugar. The contrast of smooth pumpkin custard and glassy brûlée topping makes it extra special, ensuring your dessert table shines with something unique and unforgettable.
Ingredients
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1 unbaked 9-inch pie crust
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1 (15 oz) can pumpkin puree
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1 cup heavy cream
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3 large eggs
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¾ cup brown sugar
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¼ cup granulated sugar (plus extra for brûlée topping)
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1 tsp vanilla extract
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1 ½ tsp pumpkin pie spice
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½ tsp cinnamon
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
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In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, vanilla, spices, and salt until smooth.
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Pour filling into prepared crust and bake 50–55 minutes, or until the center is just set. Let cool completely.
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Before serving, sprinkle 2–3 tablespoons of granulated sugar evenly over the pie.
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Using a kitchen torch, caramelize the sugar until golden and glassy. Alternatively, place under the broiler for 2–3 minutes, watching carefully.
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Allow sugar to harden, then slice and serve with whipped cream.
Notes
For a lighter texture, substitute half the cream with whole milk
Add a splash of bourbon or maple syrup to the filling for extra depth.
Best made a day ahead to allow flavors to meld.
Frequently Asked Questions
1. Can I make Pumpkin Pie Brûlée ahead of time?
Yes! Bake the pumpkin pie a day or two in advance and refrigerate it. Add and caramelize the sugar topping just before serving to keep it crunchy.
2. Do I need a kitchen torch for the brûlée topping?
While a torch gives the most even caramelization, you can also use your oven broiler. Just be sure to watch closely so the sugar doesn’t burn.
3. Can I use fresh pumpkin instead of canned puree?
Absolutely. Roast and puree sugar pumpkins for a fresher flavor. Just ensure the puree is smooth and not too watery before using it in the filling.
