Brûléed Pumpkin Pie

Pies & Tarts
November 17, 2019
Pies & Tarts
November 17, 2019

Brûléed Pumpkin Pie

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 1 hr 30 min

Do you like creme brûlée? Do you like pumpkin pie? Yes? Then enter your new fav dessert: Brûléed Pumpkin Pie.

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Brûléed Pumpkin Pie

Do you like creme brûlée? Do you like pumpkin pie? Yes? Then enter your new fav dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perfect for Thanksgiving!

Put a fun spin on classic pumpkin pie with this brûléed pumpkin pie topped sugar crunch crust!

Brûléed Pumpkin Pie

Happy Sunday, lovebugs. Unfortunately we come bearing bad news. Today is a sad day. Pie week is coming to a close. But don’t worry, we saved the best for last with this brûléed pumpkin pie! What is bruleed pumpkin pie, you ask?

We will explain, but I promise you’re going to love it.

Do you like creme brûlée? Do you like pumpkin pie? Introducing new favorite dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perf for Thanksgiving!I know creme brûlée sounds pretty snobby, but it’s really just custard with burnt sugar…which doesn’t sound nearly as fancy as creme brûlée. Now you might be saying, Sarah, all this burnt sugar talk is well and good, but what does this have to do with my Thanksgiving feast?

Well I’ll tell you.

Do you like creme brûlée? Do you like pumpkin pie? Introducing new favorite dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perf for Thanksgiving!

Do you know what else is essentially a silky smooth custard? You guessed it: pumpkin pie! We adapted our favorite pie recipe from Libby’s Pumpkin Pie (not sponsored, we just genuinely love it so much), and added some extra spices, plus an egg yolk to make it even more custardy and creamy!

slice of bruleed pumpkin pie with whipped cream

Top that with a thick layer of torched sugar and everyone Thanksgiving will be begging you for the recipe

Do you like creme brûlée? Do you like pumpkin pie? Introducing new favorite dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perf for Thanksgiving!

How to make creme brûlée pumpkin pie

For looking pretty fancy, this pie is actually pretty darn easy to make.

  1. Prep the crust: We made a homemade graham cracker crust because it’s the perfect spiced, buttery base for this pumpkin pie, but you could always get a store bought one or make a buttery, flaky homemade crust too!
  2. Make the filling: Stir all the filling ingredients together in bowl! Easy to make and easy to clean up!
  3. Bake the pie: Pour the filling into the pie crust and bake at 350°F for about an hour until the pie no longer wiggles when the pan is moved.
  4. Brûlée before serving: Wait until you’re ready to serve to do this step, or your sugar might form moisture and lose its crunch. Sprinkle the pie with sugar and use a blowtorch to melt the sugar into a candied top! Voila! Bruleed pumpkin pie!

Do you like creme brûlée? Do you like pumpkin pie? Introducing new favorite dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perf for Thanksgiving!And that’s it! Bruleed pumpkin will elevate any Thanksgiving dessert spread with minimal effort, which is a huge win in my book!Do you like creme brûlée? Do you like pumpkin pie? Introducing new favorite dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perf for Thanksgiving!

Now just because Broma Pie Week is ending doesn’t mean the pie eating has to stop here! In fact, from now on until the end of the year is pretty much prime pie making and eating time.

Peace and pie.

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Brûléed Pumpkin Pie

5 from 2 reviews

Do you like creme brûlée? Do you like pumpkin pie? Yes? Then enter your new fav dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perfect for Thanksgiving!

Do you like creme brûlée? Do you like pumpkin pie? Yes? Then enter your new fav dessert: Brûléed Pumpkin Pie. Creamy, crunchy, and perfect for Thanksgiving!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x

Ingredients

for the graham cracker crust

  • 1 1/2 cups graham cracker crumbs
    1/4 cup granulated sugar
    1/4 tsp salt
    6 tablespoons unsalted butter, melted

for the pumpkin pie

  • 1 cup granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs + 1 egg yolk
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk

Instructions

  1. Preheat the oven to 350°F.
  2. Combine all the pie ingredients in a large bowl and stir to combine. The crust will be crumbly, but hold its shape when pressed. Pour the graham cracker crust into a 9 inch pie dish and spread out evenly to coat the bottoms and sides, packing the crust in. Use a measuring cup or small bowl to pack the crust in and smooth it out along all edges of the pie tin. Set aside.
  3. In a large mixing bowl combine 3/4 cup of the granulated sugar, spices and salt. Add the eggs and egg yolk and pumpkin puree and whisk until combined. Slowly drizzle in the evaporated milk, whisking until homogenous.
  4. Pour the filling into the prepared pie dish and bake at 350°F for about 1 hour, or until the pie is set. Allow to cool completely. Refrigerate if you are not serving right away.
  5. When ready to serve, sprinkle the remaining quarter cup of the granulated sugar over the pie. Use a blowtorch to torch the sugar until bubbling, but not burnt. As the sugar liquefies and hardens it will form a sugar crust over the top of the pie. If the sugar layer seems too thin, repeat the process with more sugar.
  6. Serve right away with vanilla ice cream of whipped cream!

Keywords: brûléed pumpkin pie, thanksgiving pie, pumpkin pie

— STILL HUNGRY? —

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  1. how wonderful, I’m not even done with pumpkin pie yet, we had pecan at Thanksgiving so a nice second shot with this brûlée version, so thank you, much appreciated!

  2. Made this last weekend as a trial before Thanksgiving and it is every bit as amazing as it looks! Such a crowd-pleaser. I sent it to every baker I know for a fun twist on a Thanksgiving staple! Sarah – question. One of our guests is dairy-free so I was going to reserve a tiny portion of the filling to make her own pie in a ramekin. Have you experimented with any dairy-free kinds of milk and have you found any that work best?

    • Probably! I’d just keep an eye on it the whole time because you will have less control on the heat.

  3. Hi Sarah,

    I would love to try this — is sounds delicious — but I’m so afraid to use a kitchen torch. Can you recommend a super safe one to a real wimp.