Brûlée Pumpkin Pie Recipe
Introduction
Brûlée Pumpkin Pie combines the rich, creamy flavors of classic pumpkin pie with a crisp, caramelized sugar topping. This delightful twist adds crunch and sweetness, making it a perfect dessert for the fall season or holiday gatherings.
Ingredients
- 1 pumpkin pie, baked
- Granulated sugar for topping
Instructions
- Step 1: Bake the pumpkin pie according to your recipe or package instructions, then allow it to cool completely.
- Step 2: Evenly sprinkle a thin layer of granulated sugar over the top of the cooled pie.
- Step 3: Use a kitchen torch to carefully caramelize the sugar until it forms a golden-brown, crispy crust. Let it cool briefly before serving.
Tips & Variations
- For an extra touch, sprinkle a pinch of cinnamon or nutmeg over the sugar before torching to enhance the warm spices.
- If you don’t have a kitchen torch, place the pie under a broiler for a minute, watching closely to avoid burning.
- Use superfine sugar for a smoother, more even caramelization.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. The brûlée topping is best enjoyed the same day as it may soften overnight. To refresh, you can re-torch the sugar topping briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I brûlée the sugar topping on a warm pie?
It’s best to brûlée the sugar on a fully cooled pie to ensure the topping sets properly and doesn’t melt into the pie filling.
What if I don’t have a kitchen torch?
You can use the oven broiler to caramelize the sugar. Place the pie on the top rack and broil closely while watching carefully to avoid burning the sugar.
PrintBrûlée Pumpkin Pie Recipe
This Brûlée Pumpkin Pie combines the creamy, spiced pumpkin filling of a classic pumpkin pie with a crisp, caramelized sugar topping for an indulgent twist. The pie is baked to perfection and then finished with a brûlée technique, creating a delightful contrast of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pumpkin Pie
- 1 pre-made pie crust (9-inch)
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
For the Brûlée Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Prepare the Pie Filling: In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined. Beat in eggs, then gradually stir in evaporated milk to form a smooth custard filling.
- Assemble the Pie: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for even baking.
- Bake the Pie: Preheat oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack, then refrigerate for at least 2 hours to set the filling thoroughly.
- Apply the Sugar Topping: Evenly sprinkle the granulated sugar over the chilled pie surface, covering it completely to prepare for caramelization.
- Caramelize the Sugar: Using a kitchen torch, carefully heat the sugar topping in a sweeping motion until it melts and turns into a crisp, golden brown crust. Allow it to cool slightly to harden before serving.
Notes
- Ensure the pie is completely chilled before caramelizing sugar for best brûlée effect.
- If you don’t have a kitchen torch, you can broil the pie’s surface in the oven for 1-2 minutes, watching carefully to prevent burning.
- Use superfine sugar for smoother caramelization if available.
- Store leftover pie in the refrigerator and consume within 3 days for optimal freshness.
Keywords: pumpkin pie, brûlée topping, caramelized sugar, Thanksgiving dessert, autumn dessert, custard pie
