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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