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!
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.
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 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!
Top that with a thick layer of torched sugar and everyone Thanksgiving will be begging you for the recipe
How to make creme brûlée pumpkin pie
For looking pretty fancy, this pie is actually pretty darn easy to make.
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!
Make the filling: Stir all the filling ingredients together in bowl! Easy to make and easy to clean up!
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.
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!
And that’s it! Bruleed pumpkin will elevate any Thanksgiving dessert spread with minimal effort, which is a huge win in my book!
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.
1 1/2cups graham cracker crumbs 1/4 cup granulated sugar 1/4 tsp salt 6 tablespoons unsalted butter, melted
for the pumpkin pie
1cupgranulated sugar, divided
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonground cloves
2large eggs + 1 egg yolk
1 can (15 oz.) pumpkin puree
1 can (12 fl. oz.) evaporated milk
Preheat the oven to 350°F.
Combine all the pie crust 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.
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.
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.
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.
Serve right away with vanilla ice cream of whipped cream!
Keywords: brûléed pumpkin pie, thanksgiving pie, pumpkin pie