Sweet and Silky Creme Brûlée Pumpkin Pie
The flavors are everything you’d expect from a pumpkin pie: warm spices, earthy pumpkin, and just the right amount of sweetness. But the texture is where this pie shines. The filling is so smooth it practically melts in your mouth, while the caramelized sugar adds a satisfying crunch that makes every bite feel like a treat.
Don’t be intimidated by the brûlée step… It’s easier than it looks, and the payoff is worth it. Plus, you can skip the stress of perfect pie crust by making it ahead of time. This pie is all about taking the classics and making them a little extra, without adding extra work.
This one just screams fancy. Go on… Impress your guests. Happy Baking!
With love,
Your Baker, Hannah
Convinced it’s time for some Creme Brûlée Pumpkin Pie ?
Here’s Everything You’re Gonna Need!
- Pumpkin Puree
- Pumpkin Spice
- Granulated Sugar
- Cinnamon
- Ginger
- Eggs
- Heavy Cream
- Vanilla Extract
- All-Butter Pie Crust (Par-Baked)
- Cinnamon (optional, for garnish)
Need SOMETHING a little different?
Ingredient Substitutions:
Pumpkin Puree: You can use homemade pumpkin puree if canned isn’t available. Butternut squash puree can also be a good substitute, though it will slightly alter the flavor.
Heavy Cream: Substitute with evaporated milk for a slightly lighter texture, or use full-fat coconut milk for a dairy-free option.
Pumpkin Spice: Make your own blend using cinnamon, nutmeg, cloves, and allspice if you don’t have pre-made pumpkin spice on hand.
Sugar for Brulee: Super-fine sugar works well for the brûlée topping as it caramelizes more evenly than granulated sugar.
How to Bake Creme Brûlée Pumpkin Pie:
Step 1: Start by preparing your all-butter crust and par-baking it until golden and crisp.
Step 2: While the crust cools, whisk together the pumpkin puree, heavy cream, eggs, sugar, and spices to create a smooth, creamy filling.
Step 3: Pour the mixture into the prepared crust, bake it at two temperatures to set the filling perfectly, and allow the pie to cool completely in the fridge. Before serving, sprinkle granulated sugar over the pie and caramelize it using a pastry torch to create a crunchy, crackly brûlée topping.
Step 4: Top with freshly whipped cream and a sprinkle of nutmeg for an elegant finishing touch. Serve chilled and enjoy the contrast of textures and warm spices in every bite.
Creme Brûlée Pumpkin Pie Recipe:
Bruleed Pumpkin Pie
Smooth and Silky Pumpkin filling with a crunchy, crackly bruleed sugar top. Topped with fresh whipped cream and cinnamon, and baked in a flaky, buttery crust.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- 9-Inch Pie Pan
- Pastry Torch
Ingredients
All-Butter Pie Crust:
- 1 cup All-Purpose Flour
- 1/3 cup Cold Salted Butter
- 1/4 tsp Salt
- Iced Water as needed
- 1 TBSP White Vinegar
Pumpkin Cream Filling:
- 1 15 oz. Can Pumpkin Puree
- 3/4 cups Granulated Sugar + 3 additional Tablespoons to top the pie
- 1/2 tsp Pumpkin Spice
- 1/4 tsp Cinnamon
- 1/8 tsp Ginger
- 2 Whole Eggs + 1 Egg Yolk
- 1 1/2 cups Heavy Cream
Fresh Whipped Cream:
- 1 cup Heavy Cream
- 1/4 cup Granulated Sugar
- Splash of Vanilla
Instructions
To Par-Bake the Pie Crust:
- Pre-heat your oven to 425 degrees F.
- In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Once combined, take your cold butter and cut it into 1/2 inch cubes.
- Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.
- NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.
- Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, gather the dough into a ball and set aside.
- To roll your dough, dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).
- Gently tuck the excess 2 inches of crust under itself, allowing it to form a ridge around the edge of your pie pan. Using whatever technique you prefer, gently crimp a decorative edge around your pie crust.
- Line your pie crust with parchment paper and fill it with pie weights or dry white rice to keep the crust from bubbling up as it par-bakes.
- Place your pie crust into your pre-heated oven and bake for 10-12 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.
- Remove from oven, remove the parchment and pie weights, and move on to making your filling as your crust cools.
To Make the Pumpkin Filling:
- To make your pumpkin filling, into a large mixing bowl, add your pumpkin puree,3/4 cup granulated sugar, pumpkin spice, cinnamon, and ginger. Whisk well until well combined.
- Next, add in your whole eggs and egg yolk, and whisk well until all of the eggs have been incorporated.
- Lastly, whisk in your heavy cream until your filling is completely smooth.
To Assemble and Top:
- Once your filling has been made, pour it into your par-baked pie crust until it reaches an inch below the rim of your pie.
- Carefully transport your pie into the oven, and bake it at 425 degrees F for 15 minutes.
- Once the fifteen minutes are up, decrease the oven temperature to 350 degrees F, and continue to bake your pie for 30-35 minutes, or until the pie has mostly set, but still has a very slight jiggle in the middle.
- Remove your pie from the oven and allow it to cool at room temperature for 30 minutes before placing it in the fridge to allow it to cool and set for 2 hours.
- Right before your take your pie out of the fridge, start making your whipped cream. To do so, place all of the ingredients into a medium-sized mixing bowl, and mix on high speed with your electric hand mixer until stiff peaks form. Set aside.
- Once your pie has cooled and your whipped cream is made, remove your pie from the fridge and evenly spoon on your extra 3 tablespoons of granulated sugar over the top of your pie filling (Try to leave a 1 1/2-inch rim around the outer edge of your filling without sugar. This will help avoid burning your crust when you go to use your pastry torch.)
- Spread the sugar over the top of your pie evenly with the back of a spoon to ensure it all caramelizes at the same rate. Once your sugar has been spread, turn on your pastry torch to medium-high, and begin moving it over the sugar, allowing the sugar to melt and caramelize on the top of your pie. Be very careful not to burn yourself or any parts of your pie. This process may take a couple of minutes. Just be patient and keep moving the torch to the areas that need to be melted.
- Once all of the sugar has been browned, allow the pie to cool at room temperature for 2 minutes to allow the sugar to harden. Once the sugar has hardened, pipe a decorative ring of whipped cream around the inside of the crust and dust lightly with cinnamon (or serve whipped cream on the side).
- Slice, serve, and enjoy!
FAQs About Creating a Brûlée Top:
- 1. Can I make a brûlée topping without a torch?
- Yes! You can use your oven’s broiler. Keep the pie on the middle rack and watch it closely to prevent burning. You may want to place a ring of foil around the edge of your crust to prevent it from burning.
- 2. What’s the best sugar for brûlée?
- Granulated sugar works well, but turbinado sugar or super-fine sugar caramelizes more evenly for a consistent top.
- 3. Why is my brûlée topping melting?
- Ensure the pie is chilled before adding the sugar and torching. A warm surface can cause the sugar to melt instead of caramelizing.
How to Make the Best Butter Crust:
- Keep Everything Cold: Chill your butter, flour, and even your mixing bowl before starting.
- Use Ice Water Sparingly: Add just enough to bring the dough together, but avoid overworking it to keep it flaky.
- Roll and Chill: Roll out the dough evenly and chill it again before baking to prevent shrinking.
- Blind Bake Thoroughly: Line the crust with parchment, fill it with pie weights, and bake until golden. This ensures the crust doesn’t get soggy when the filling is added.
How to Prevent Your Creme Brûlée Pumpkin Pie from Cracking:
- Don’t Overbake: The center should still have a slight jiggle when you remove it from the oven. It will finish setting as it cools.
- Cool Gradually: Avoid sudden temperature changes by letting the pie cool at room temperature before refrigerating.
- Avoid Overmixing: Whisk the filling gently to incorporate air, but don’t overdo it, as trapped air can cause cracks.
How to Freeze or Store Your Baked Creme Brûlée Pumpkin Pie :
- To Store: Cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days. Add the brûlée topping right before serving to maintain its crunch.
- To Freeze: Wrap the fully cooled pie (without the brûlée topping) in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and brûlée just before serving.
