Pumpkin Pie Brûlée Recipe
Introduction
Pumpkin Pie Brûlée is a delightful twist on the classic pumpkin pie, featuring a creamy custard base topped with a perfectly caramelized sugar crust. This dessert combines the rich flavors of pumpkin with the satisfying crunch of brûléed sugar for an irresistible treat.
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup sugar
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a bowl, whisk together pumpkin puree, heavy cream, sugar, and eggs until smooth and fully combined.
- Step 2: Pour the mixture into ramekins and place them in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, or until the custard is just set but still slightly jiggly in the center.
- Step 3: Remove ramekins from water bath and chill in the refrigerator for at least 2 hours.
- Step 4: Before serving, sprinkle an even layer of sugar over each custard surface. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Allow the sugar top to harden for a minute before enjoying.
Tips & Variations
- Use canned pumpkin puree for convenience or roast your own pumpkin for a fresher flavor.
- For extra depth, add a pinch of cinnamon, nutmeg, or ginger to the custard mixture.
- If you don’t have a kitchen torch, you can broil the sugar topping briefly in the oven, watching closely to avoid burning.
Storage
Store any leftover Pumpkin Pie Brûlée covered in the refrigerator for up to 3 days. To keep the sugar crust crisp, wait to brûlée the topping until right before serving. Reheat custard gently at room temperature if desired, but avoid microwaving as it may soften the brûlée topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sweeteners that will affect the flavor and texture of the custard.
How do I know when the custard is fully baked?
The custard is done when it is mostly set but still slightly jiggly in the center. It will firm up further as it cools and chills in the refrigerator.
PrintPumpkin Pie Brûlée Recipe
This Pumpkin Pie Brûlée combines the rich, creamy texture of classic pumpkin pie custard with a crisp, caramelized sugar topping, offering a delightful twist on traditional pumpkin pie. Perfect for autumn gatherings, this elegant dessert features smooth pumpkin-flavored custard baked to perfection then topped with a golden brûlée crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 4 to 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Custard
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
Topping
- 2 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C) to prepare for baking the custard evenly without curdling.
- Prepare the Custard Mixture: In a mixing bowl, whisk the pumpkin puree, heavy cream, granulated sugar, and eggs together until fully combined and smooth. This mixture forms the base of your custard.
- Fill Ramekins: Pour the custard mixture evenly into 4 to 6 small ramekins, depending on size, ensuring not to overfill to avoid spillage during baking.
- Baking Setup: Arrange the ramekins in a deep baking dish. Pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides to create a water bath. This helps the custard bake gently and prevents cracking.
- Bake the Custards: Place the baking dish with ramekins in the preheated oven and bake for approximately 40 to 45 minutes, or until the custard is just set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and let cool at room temperature. Then refrigerate for at least 2 hours, or until fully chilled, to allow the custard to set firmly.
- Apply Sugar Topping: Before serving, sprinkle an even thin layer of granulated sugar over each chilled custard surface.
- Caramelize the Sugar: Using a culinary torch, carefully melt and caramelize the sugar topping until it forms a hard, golden-brown crust. Alternatively, you can broil briefly in the oven watching closely to avoid burning.
- Serve Immediately: Serve the Pumpkin Pie Brûlée immediately after caramelizing for the best contrast between creamy custard and crisp brûlée crust.
Notes
- Ensure the custard is not overbaked to keep it creamy rather than rubbery.
- A culinary torch provides the best control for caramelizing the sugar topping; if unavailable, use the broiler with caution.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Allow custard to chill thoroughly for clean brûlée topping application and better texture.
- Adjust sugar topping quantity according to sweetness preference.
Keywords: Pumpkin Pie, Brûlée, Pumpkin Desserts, Fall Recipes, Custard Dessert
