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Brûlée Pumpkin Pie Recipe

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★★★★★

4.9 from 94 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Assemble the Pie: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula for even baking.
  3. 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.
  4. 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.
  5. Apply the Sugar Topping: Evenly sprinkle the granulated sugar over the chilled pie surface, covering it completely to prepare for caramelization.
  6. 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

Find it online: https://recipeswithria.com/brulee-pumpkin-pie-recipe/